Croissants have become one of the most trendy and exciting products in the bakery world. A quick jaunt in social media will reveal a dizzying array of shapes, colors and flavors. In this class we review the basics of croissant production, including dough making, lamination and proofing, and explore newer techniques, such as molded croissants, bicolor croissants, and reverse laminated croissants. Prior Croissant class not necessary but helpful. Comfortable attire and shoes recommended.

Learn the basics of brioche, a versatile butter and egg-rich dough from France. We’ll showcase its versatility by making a trio of holiday breads: a classic brioche braid, chocolate babka and cinnamon orange buns. Comfortable attire and non-slip shoes recommended.

Join us as we delve into savory hand pies, hearty and warming fare as we head into the colder months. We’ll try our hands at both British- style pork pies and empanadas from Spain and the Americas. Comfortable attire and non-slip shoes highly recommended.

In this class we’ll explore some of the rich diversity of flatbreads around the world, from the more familiar pizza and focaccia to lesser known traditions like Turkish bazlama and Finnish rieska. Comfortable attire and non-slip shoes highly recommended.

Welcome to the wacky but satisfying world of sourdough, or wild yeast, breads. We’ll learn the basics of creating and maintaining a sourdough starter; mixing, shaping, and proofing breads; and best practices for baking breads in your home oven. Comfortable attire and non-slip shoes highly recommended.

We’ll take a deep dive into how to make the most iconic pastry around, the classic croissant, and explore its versatility in both sweet and savory applications. Comfortable attire and non-slip shoes highly recommended.

Wow family and friends with the classic elegance of eclairs and cream puffs. Learn the basics of delicate choux pastry, silky creams and perfect glazes and prepare to dazzle. Comfortable attire and non-slip shoes highly recommended.

Join us as we delve into savory hand pies, hearty and warming fare as we head into the colder months. We’ll try our hands at both British- style pork pies and empanadas from Spain and the Americas. Comfortable attire and non-slip shoes highly recommended.

A hands-on introduction to the classic baguette and a few of its modern spin-offs. We’ll go over the fundamentals of mixing, proofing, shaping, and baking, with tips on best practices for home bakers, as well as discuss the impact of different grains on texture and flavor. Comfortable attire and non-slip shoes highly recommended.

We’ll take a deep dive into how to make the most iconic pastry around, the classic croissant, and explore its versatility in both sweet and savory applications. Comfortable attire and non-slip shoes highly recommended.

Learn to make several sweet and savory tarts using super-versatile short crust dough and seasonal ingredients. Comfortable attire and non-slip shoes highly recommended. Masks not required but suggested.

Join us as we delve into savory hand pies, hearty and warming fare as we head into the colder months. We’ll try our hands at both British- style pork pies and empanadas from Spain and the Americas. Comfortable attire and non-slip shoes highly recommended.

Welcome to the wacky but satisfying world of sourdough, or wild yeast, breads. We’ll learn the basics of creating and maintaining a sourdough starter; mixing, shaping, and proofing breads; and best practices for baking breads in your home oven. Comfortable attire and non-slip shoes highly recommended.