Artisan Bread Baking Classes
What a wonderful feeling to be able to bake fresh, tasty, and healthy bread in your own kitchen. It’s become very popular to bake artisan-style bread at home and Chef Marco has created this series of 8 hands-on courses to take you into the amazing world of bread baking. These breads include classic ones, as well as more obscure and trendier ones. The courses emphasize ingredient knowledge and the use of proper technique .If you are new to bread baking, it is strongly recommended that you attend Course 1 prior to registering for any other courses. All of the basics: gluten, yeast fermentation, temperature, proper kneading, and baking will be covered in Course 1.
Once you’ve taken Course 1, there is no time frame to follow. If you choose to take all of the courses, you will earn a Certificate of Completion. As well, should you register for the entire series, you will receive a discount on the price.
Our classes run on week days from either 10:00 – 14:00 or 17:30 – 21:30. Please check our calendar for the scheduled dates. The cost for each class will be $195 (plus tax) or $215 (plus tax). Each class consists of a total of 8 hours which is held over 2 consecutive days of 4 hours each.
Each class has a maximum of 12 students and you will work with a partner for the 2 days. The work stations are equipped with generous counter space, cook tops, and stand mixers. Everything has been provided to maximize your learning time. All ingredients, recipes, and snacks are included in the prices, as well as the use of kitchen tools and aprons. Please come dressed accordingly for kitchen work (casual dress and solid, closed toe shoes) and, if you desire, bring a notebook or digital camera. You will have recipes to keep and you will need a box to bring your creations home. Please refer to the Policies for more detail.
- Artisan Bread Baking / Course 1 – Introduction to Bread Baking
- Artisan Bread Baking / Course 2 – Italian Bread Baking
- Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains
- Artisan Bread Baking / Course 4 – Croisssants & Breakfast Breads
- Artisan Bread Baking / Course 5 – Sourdough Breads
- Artisan Bread Baking / Course 6 – Ethnic Breads – Bake around the world
- Artisan Bread Baking / Course 7 – Savoury Bread Baking
- Artisan Bread Baking / Course 8 – Healthy Whole -Grain Breads
- Artisan Bread Baking / Course 9 – Spelt Bread Baking
Artisan Bread Baking / Course 1 – Introduction to Bread Baking
This first course is covering the fundamentals of bread baking, emphasising on the all so important Gluten structure in bread and how to work successfully with fresh yeast. Emphasis is also given to the importance of the right temperatures in bread baking and the advantages in using pre-ferments to create more flavourful breads.
* this is a back - back course, second part of this course will continue the next day at the same time!
Day 1 (4 Hours):
- Introduction to Bread Baking, Tools & Ingredients
- What you really need to know about Gluten and Yeast
- DDT (desired dough temperature) calculation
- Baguette (day 1)
- Bagels (day 1)
- Petit Pains / Hard Rolls
- Whole Wheat Toast Bread
Day 2 (4 Hours):
- Working with pre-ferments
- Baguette (day 2)
- French Baguette, Epi
- Pumpkin Seed & Rosemary Fougasse
- Carrot Bread with Herbs
What to expect!
No pre-experience in taken this course is required, small snack will be provided throughout the course.
**Topics may vary based on products availability and Instructors discretion.
Artisan Bread Baking / Course 2 – Italian Bread Baking
This second course is exploring the beautiful world of Italian Breads, with some seriously soft and sticky dough’s – like Ciabatta- to work with, this course will add lots of new techniques to your bread baking repertoire.
* this is a back - back course, second part of this course will continue the next day at the same time!
Day 1 (4 Hours):
- Real Rosemary Foccaccia from Roma
- Ciabatta (Biga / Day 1)
- Panettone
- Italian Country Style Bread with Olives & Tomatoes
- Pizza dough
- Grissini Sticks with Rosemary & Lavash Flat Bread
Day 2 (4 Hours):
- Work off all Breads started with a Biga on the previous day
- Ciabatta
- Ciabatta with Wheat Germ & Sun-dried Tomatoes
- Durum Semolina, Lemon & Rosemary Italian Rolls
- Italian Country Cheese Bread
- Pitta Pockets
Attending Course 1 is mandatory prior attending the Italian Bread Baking Course.
Please come dress appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.
**Topics may vary based on products availability and Instructors discretion.
Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains
This third course of the Artisan Bread Baking takes you all the way to central Europe and Scandinavia to learn and to explore the traditional and modern versions of rye breads, easy to follow methods and hands-on learning will allow you to re-create these beautiful breads at ease. Apart from some truly amazing Rye Breads we will also work with Organic Spelt and Organic Kamut Flours to create some very tasty Breads with those ancient grains.
* this is a back - back course, second part of this course will continue the next day at the same time!
Day 1 (4 Hours):
- Light German Rye Bread
- Alsatian Beer Bread
- Scandinavian Dark Rye Bread (made with 70% dark Rye Flour)
- Cheddar Cheese & Rye Bread Rolls
- Belgian Apple Cidre & Rye Bread
Day 2 (4 Hours):
- Rye Bread with Cheese & Ale
- Yoghurt Rye Bread with Anise Seeds
- Chocolate & Dried Cheery Whole Spelt & Rye Bread
- Ancient Kamut Bread with Sunflower Seeds
- Authentic German Pumpernickel Bread
Attending Course 1 is mandatory prior attending the Rye & Ancient Grain Bread Course.
Please come dress appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.
**Topics may vary based on products availability and Instructors discretion.
Artisan Bread Baking / Course 4 – Croisssants & Breakfast Pastries
Welcome to this fourth instalment of the popular Artisan Bread Baking courses, in this segment we will focus on the rich, sweet, moist and dried fruit and nut laden recipes for breakfast pastries – also called Viennoiserie.
You always wanted to learn how to make your own real Croissant, as buttery as in Paris? That will be only one new skill learned in this course, how to braid bread, learn of enriched doughs and lots of unique and interesting recipes to explore – and yes, during this course we will use a lot of butter! There is nothing fat-free about these pastries and breads!
* this is a back - back course, second part of this course will continue the next day at the same time!
Day 1 (4 Hours):
- Real French Butter Croissants (plain, chocolate & almond)
- Braided Raisin Bread (3 Braids)
- Challah (4 Braids)
- Lemon Butter Brioche
- Savoury Muffins with Herbs, Goat Cheese and Tomatos
Day 2 (4 Hours):
- German Quark Stuten Bread
- Poppy Seed Twist
- Sticky Cinnamon & Pecan Buns
Attending Course 1 is mandatory prior attending the Croissant & Breakfast Breads Course.
Please come dress appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.
**Topics may vary based on products availability and Instructors discretion.
Artisan Bread Baking / Course 5 – Sourdough Breads
Welcome to this fifth installment of the popular Artisan Bread Baking courses.
Sourdoughs, the ultimate skill in bread baking. How to start a ‘mother’ starter, how to maintain it over years to come and how to make great tasting and crusty bread out of a sour dough starter.
* this is a back - back course, second part of this course will continue the next day at the same time!
Day 1 (4 Hours):
- Levain – How to start Sour dough
- All-Natural Artisan Sour Dough Bread
- Jalapeno and Cheddar Cheese Sour Dough Bread
- Italian Olive & Rosemary Sourdough Bread
- Organic Whole Wheat Sour Dough Bread
Day 2 (4 Hours):
- Potato & Roasted Onion Bread with Rosemary
- German Lye Beer Pretzel
- Rye Sourdough Bread (50% rye)
- Asiago & Roasted Sesame Whole Wheat Bread
Attending Course 1 is mandatory prior attending the Sourdough Bread Course.
Please come dress appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.
**Topics may vary based on products availability and Instructors discretion.
Artisan Bread Baking / Course 6 – Bake Around the World – Ethnic Breads
Ethnic Breads & baking around the world is one of our latest addition to our Artisan Bread Baking Series.
We will explore some very unique breads made with lesser known techniques as we are baking our way around the world in two evenings. We will lift the secret on how to make very light & fluffy Asian Style Breads, travel across Europe the Middle East and Latin America to explore their famous breads.
* this is a back - back course, second part of this course will continue the next day at the same time!
Day 1 (4 Hours):
- Mexican Conchas
- Scottish Baps
- Portugese Broa
- Northern French Chestnut Bread
- Hokkaido Milk Bread
Day 2 (4 hours)
- Manakeesh Bil Za’atar
- Swiss Pear & Fig Bread
- Swedish Knaeckebrot (crisp flat bread)
- American Golden Corn Rolls
- Japanese Red Bean An-Pan’s & Tofu Bread
Attending Course 1 is mandatory prior attending the Ethnic Bread Baking Course.
Please come dress appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.
**Topics may vary based on products availability and Instructors discretion.
Artisan Bread Baking / Course 7 – Savoury Bread Baking
During our seventh Artisan Bread Baking course we are exploring the world of all the savoury opportunity the bakery has to offer.
Ranging from corn pizza, to quiche, to tomato tart tatin and bread studded and filled with ham, cheeses, herbs, vegetables and bacon.
As always, everything is made by hand – from laminating the dough to the fillings used to the sugary fondant glaze to complete your learning and mastering of these superb European Specialities.
As we will be splurging in butter already with our Danish pastries we will explore various doughnut recipes to complete this tasty course.
Day 1 (4 Hours):
- Chorizo & Date Quiche (+ making of the crust)
- Potato, Onion Foccaccia
- French Olive, Cheese & Ham Cake
- Tomato, Herb & Roasted Garlic Bread
- Caramelized Onion, Bacon & Stout Beer Bread Sticks
Day 2 (4 hours)
- Tomato Tart Tatin
- Cornmeal Pizza with white Garlic Sauce & Tomatos
- Cottage Cheese & Dill Bread Rolls
- Jalapeno, roasted vegetable & Parmesan Cheese Bread
Attending Course 1 is recommended but not mandatory prior attending this course
Please come dress appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.
**Topics may vary based on products availability and Instructors discretion.
Artisan Bread Baking / Course 8 – Healthy Whole-Grain Breads
The ultimate pinnacle of bread baking – how to coax the maximum nutritional value out of grains. The breads which we will cover during this amazing 2 day, 4 hour each day are loaded with soaked, sprouted and even mashed grains.
You will learn about the importance of enzymes in baking, how to sprout your grains and many more advanced techniques to make unforgettable breads in the comfort of your own kitchen.
* this is a back - back course, second part of this course will continue the next day at the same time!
Day 1 (4 Hours):
- Seven Seeds & Grain Bread
- Multigrain & Date Bread
- German Vollkorn Bread
- Oatmeal Breakfast Bread
- Stoneground Whole Wheat Bread Rolls
- 100% Whole Wheat Bread
- Sprouted Millers Wheat Bread
- Purple Wheat Bread with Roasted Hazelnuts & fennel Seeds
- Buckwheat & Millet Bread with Walnuts & Rosemary
Attending Course 1 is mandatory prior attending the Healthy Whole Grain Bread Baking Course.
Please come dressed appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.
**Topics may vary based on products availability and Instructors discretion.
Artisan Bread Baking / Course 9 – Spelt Bread Baking
Our latest & newest Artisan Bread Baking course, which will be launched in early 2013, will be all about creating amazing breads made from Spelt flour and to learn about the health benefits eating and baking with spelt has to offer.
Depending on availability we will also bake breads with ‘Einkorn & Emmer grains’ both which have been some of the earliest grains grown and cultivated by humans and which are dating back thousends of years.
* this is a back - back course, second part of this course will continue the next day at the same time
Menu for both days:
- Buttermilk Spelt Toastbread with Golden Flazseeds
- Spelt Bread with toasted Chia Seeds
- Sprouted Spelt Bread
- Spelt & Yoghurt Bread Rolls
- Chocolate Cranberry & Maple Whole Spelt Bread
- ….. and more
Attending Course 1 is mandatory prior attending the Healthy Whole Grain Bread Baking Course.
Please come dressed appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.
**Topics may vary based on products availability and Instructors discretions
Course Dates
Wednesday, May.22.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1 SOLD OUT!
Sorry this course is currently SOLD OUT! Please sign up the next available course on: 24-25/June 10:00-14:00 Or 31/July-01/Aug 17:30-21:30 Or 04-05/September 17:30-21:00 Or more……
Thursday, May.23.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2 SOLD OUT!
Wednesday, May.29.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, May.30.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2
Wednesday, June.5.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, June.6.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 2
Wednesday, June.12.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, June.13.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2
Monday, June.24.2013 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
195$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Tuesday, June.25.2013 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Wednesday, June.26.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1
195+tax / for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, June.27.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2
Wednesday, July.3.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 1
195 $ + tax / for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, July.4.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 2
Wednesday, July.10.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 7 – Savoury Baking / Day 1
195 $ + tax / for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, July.11.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 7 – Savoury Baking / Day 2
Wednesday, July.31.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
Thursday, August.1.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Wednesday, September.4.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
195 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Thursday, September.5.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Wednesday, September.11.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, September.12.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2
Wednesday, September.18.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, September.19.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 2
Wednesday, September.25.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, September.26.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2
Wednesday, October.2.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, October.3.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2
Wednesday, October.9.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, October.10.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 2
Thursday, October.17.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
195$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Friday, October.18.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Wednesday, October.23.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 7 – Savoury Baking / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, October.24.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 7 – Savoury Baking / Day 2
Wednesday, November.6.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, November.7.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)
Thursday, November.14.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking Course 9 – Ancient Spelt Bread Baking (Day 1)
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Friday, November.15.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking Course 9 – Ancient Spelt Bread Baking (Day 2)
Wednesday, November.20.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking Course 10 – Danish Pastries & Doughnuts / Day 1
195 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Thursday, November.21.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking Course 10 – Danish Pastries & Doughnuts / Day 2
Monday, December.16.2013 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
195$ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Monday, December.16.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1
195 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, December.17.2013 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Tuesday, December.17.2013 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2
Monday, January.6.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
215 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Tuesday, January.7.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Monday, January.13.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, January.14.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2
Monday, January.20.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, January.21.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 2
Monday, January.27.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, January.28.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2
Monday, February.3.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, February.4.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2
Monday, February.10.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 6 – Ethnic Bread – breads from around the world / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, February.11.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 6 – Ethnic Breads – breads from around the world / Day 2
Monday, February.17.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, February.18.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2
Monday, February.24.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, February.25.2014 - ( 6:30pm – 10:30pm )
»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)
Monday, March.17.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
215 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Tuesday, March.18.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Monday, March.31.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
215 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Tuesday, April.1.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Monday, April.7.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, April.8.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2
Monday, April.14.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, April.15.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 2
Monday, April.28.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, April.29.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2
Monday, May.5.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, May.6.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2
Monday, May.12.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 6 – Ethnic Bread – breads from around the world / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, May.13.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 6 – Ethnic Breads – breads from around the world / Day 2
Tuesday, May.20.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Wednesday, May.21.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2
Monday, May.26.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, May.27.2014 - ( 10:00am – 2:00pm )
»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)
Monday, June.16.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1
215 $ (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.
Tuesday, June.17.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2
Monday, June.23.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, June.24.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2
Monday, July.7.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, July.8.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 2
Monday, July.14.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, July.15.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2
Monday, July.21.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, July.22.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2
Monday, July.28.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 6 – Ethnic Bread – breads from around the world / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, July.29.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 6 – Ethnic Breads – breads from around the world / Day 2
Monday, August.4.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, August.5.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2
Monday, August.11.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)
215 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each. Attending Course 1 is mandatory prior attending this artisan baking course.
Tuesday, August.12.2014 - ( 5:30pm – 9:30pm )
»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)
