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800 652 3334 | Norwich, Vermont

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The Baking Education Center: guest instructor classes


Recipe Writing with Susan Purdy

Join Susan G. Purdy, culinary journalist and prize-winning cookbook author of over 30 books, for an interactive workshop on writing recipes. Explore recipe writing from an historical perspective right up through modern day blog recipes, both good and bad. You’ll learn how to distinguish what makes a recipe work, with practical, hands-on experience in the kitchen. You will develop, test, write, and critique a recipe and go home with new tips and insight to vastly improve your recipe writing skills. Friday & Saturday, April 25 & 26, Friday, 1 to 5 pm, and Saturday, 9 am to 3 pm, Saturday lunch included. $275$275.00

04/25/2014 to 04/26/2014 from 1:00 PM to 3:00 PM

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WAITLIST: Recipe Writing with Susan Purdy

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Springtime Desserts with Gesine Bullock Prado

Join us in launching our spring season with Gesine Bullock Prado! In the Friday demonstration, Gesine will demonstrate a decorated spring Swiss roll, raising the bar on decorating, with patterns that travel from the outside in—guaranteed to change the way you look at roulades. $45$45.00

05/02/2014 from 5:00 PM to 7:00 PM
25 seats available


Springtime Desserts with Gesine-Bullock Prado

Join us in launching our spring season with Gesine Bullock Prado! In Saturday’s hands-on session, she’ll teach you how to create a magnificent Charlotte with fresh berries, just in time for spring and summer celebrations. You’ll make ladyfingers, pastry cream and your very own Charlotte to take home and wow your friends and family!$175.00

05/03/2014 from 9:00 AM to 1:00 PM

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WAITLIST: Springtime Desserts with Gesine-Bullock Prado

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Scandinavian Baking with Solveig Tofte

Join Solveig Tofte, captain of 2008’s Bread Baker’s Guild Baking Team USA and proprietress of Sun Street Breads in Minneapolis, for a weekend of hands-on Scandinavian baking. Of course the class includes bread, but we’ll explore all kinds of Scandinavian treats, including Limpa, flatbreads and wonderful sweet treats. Saturday lunch is included.PLEASE NOTE CLASS HOURS: Friday 4 to 7 pm and Saturday, 9 am to 4 pm, $275$275.00

05/16/2014 to 05/17/2014 from 4:00 PM to 4:00 PM
3 seats available

Tiers of Joy with Elisabeth Berthasavage

Have you always wanted to create show-stopping cakes for special celebrations? King Arthur Flour pastry arts instructor Elisabeth Berthasavage has made countless cakes in her career as a pastry chef. You’ll bake a 2-tiered wedding cake, produce Italian meringue buttercream and learn piping and modeling décor using marzipan, chocolate plastique and fondant. Saturday lunch included. Please note class hours: Friday, 1 to 6 pm, Saturday, 9 am to 3 pm, $275$275.00

05/16/2014 to 05/17/2014 from 1:00 PM to 3:00 PM
9 seats available

All Occasion Celebration Cakes with En-Ming Hsu

Planning a graduation party, special anniversary, or dinner with friends? Perfect! This new class with prize-winning pastry chef, En-Ming Hsu is inspired by the pastry cases of European pastry shops. Learn how to plan, prepare, and assemble beautiful cakes and tortes for any occasion. The focus is on mastering the sponge technique, then seeing the myriad variations that are possible. You’ll make Lemon Cream cake, Tiramisu Torte, and a Chocolate and Cherry creation reminiscent of the classic Black Forest cake and learn some spectacular finishes, including techniques for chocolate décor. Saturday lunch included.Please note class hours: Friday, 4 to 7 pm, Saturday, 9 am to 4 pm $275$275.00

05/30/2014 to 05/31/2014 from 4:00 PM to 4:00 PM
4 seats available

From the Wood-Fired Oven with Richard Miscovich

Join Richard Miscovich for a special class based on his beautiful new book, From the Wood-Fired Oven. Go beyond bread and pizza and start using the full range of temperatures your oven offers. Create inferno whiplash live fire cooking environments or gentle thermo-cradle infusion spas. Cooking in this way is satisfying, delicious and energy efficient. Who wants to bake beans in their home oven for 6 hours, even if it is only at 250°F? You have the heat why not use it? Richard will use King Arthur’s wood-fired to guide students through Friday evening’s live fire cooking session which includes pizza, pita, zataar flatbreads and ember roasted vegetables. In addition to enjoying the flames and wood-fired cuisine, we will talk about different firing options and how to prep the oven for Saturday’s day of cooking and baking. On Saturday we will primarily bake with retained heat to make a hearty hearth bread, dry aged chicken, Kugula (Lithuanian Potato Casserole) and blazed tomatoes for our own-wood-fired lunch. We’ll also talk about items that are appropriate to make as the oven continues to cool. Tools and accessories for cooking in these diverse temperature ranges will be on hand, as well as printed materials that illustrate the construction of different types of wood-fired ovens. Firing techniques will be demonstrated so you can learn how to quickly build an efficient fire. All levels welcome. Class size is limited to 12. Lunch is included on Saturday. Please note class hours: Friday 4 to 7 pm, Saturday 9 am to 4 pm $275$275.00

06/13/2014 to 06/14/2014 from 4:00 PM to 4:00 PM
7 seats available

Sourdough Breads with James MacGuire

Join us for a two-day master class on sourdough bread with renowned baker James MacGuire, translator of The Taste of Bread by Raymond Calvel. The class draws on Chef MacGuire's extensive research and baking background. Starting, maintaining and baking with a starter will be covered in hands-on and lecture, and students will leave with sourdough bread, starter and the understanding of how to recreate them at home. Saturday lunch included.Please note class hours: Friday 5 to 7:30 pm and Saturday 9 am to 3 pm $275$275.00

06/20/2014 to 06/21/2014 from 5:00 PM to 3:00 PM
10 seats available

Humble Ovens, Not-So-Humble-Pies: Pizza in the Home Oven with Andrew Janjigian

Join Cooks Illustrated chef, Andrew Janjigian for a weekend devoted to perfecting pizza in your home oven. Whatever your favorite pizza style, Andrew’s come up with techniques to help you achieve professional results in an amateur kitchen. You’ll make a variety of doughs and see how best to bake them to get the results you want. Saturday lunch included.Friday & Saturday, June 27 & 28, Friday 5 to 8 pm, Saturday 9 am to 4 pm $275$275.00

06/27/2014 to 06/28/2014 from 5:00 PM to 4:00 PM
8 seats available

Quick & Easy Desserts for Summer Entertaining with Susan Purdy

Spend the weekend learning to bake from prize-winning cookbook author Susan Purdy. She’ll guide you through ways to make simply delectable summer desserts, from Key Lime Pie, to Hungarian Plum Cake, to tuile cups with a variety of fillings, and so much more!Friday 4 to 7 pm, Saturday 9 am to 3 pm $275$275.00

06/27/2014 to 06/28/2014 from 4:00 PM to 3:00 PM
12 seats available

An Italian Feast with Barbara Lauterbach

Spend the weekend with cookbook author and Dame de L'Escoffier, Barbara Lauterbach, as she draws on her extensive travels in Italy to bake our way through an Italian meal. From antipasto to dolce, Barbara will guide us through an authentic Italian experience. Saturday lunch included. July 18 & 19, Friday, 2 to 6 pm, Saturday, 9 am to 3 pm $275 $275.00

07/18/2014 to 07/19/2014 from 2:00 PM to 3:00 PM
12 seats available

The Cooling Curve: Maximizing the Use of Your Wood-Fired Oven with Ciril Hitz

Don't let those hard-earned BTUs go to waste! If you are interested in how efficient wood-fired baking can be, join Chef Ciril Hitz as he shares his smart approach to managing baking out of a cooling oven. Get fired up on Friday evening making pizza while learning about the basic principles of utilizing wood-fired ovens. On Saturday, take advantage of the heat still available in the oven during the cooling cycle, as Chef Hitz demonstrates a variety of techniques and products to be baked at lower temperatures. Saturday lunch included. July 18 & 19, Friday, 5 to 8 pm, Saturday, 9 am to 4 pm $275 $275.00

07/18/2014 to 07/19/2014 from 5:00 PM to 4:00 PM
10 seats available

Pastries of the French Countryside with Mitch Stamm

Join Mitch Stamm, instructor at Johnson & Wales University and author of the Pastry Chef's Apprentice for a weekend of French pastries, featuring rustic sweet and savory pastries inspired by those of the small towns that dot the French countryside. Saturday lunch included. July 25 & 26 Friday 4 to 7 pm, Saturday 9 am to 4 pm $275 $275.00

07/25/2014 to 07/26/2014 from 4:00 PM to 4:00 PM
4 seats available

Sourdough: Science and Skill with Debra Wink

Spend a weekend with microbiologist, DebraWink, and see how a deeper understanding of the science underlying sourdough can help you attain the results you want in your breads. You’ll compare the effects of different starters, temperatures, flours, and hydrations on the finished loaves. Saturday lunch included. August 1 & 2, Friday 4 to 7, Saturday 9 am to 4 pm $275 $275.00

08/01/2014 to 08/02/2014 from 4:00 PM to 4:00 PM
12 seats available

Farm to Table Desserts with Lauren V. Haas

Join Johnson & Wales pastry instructor Lauren Haas for a weekend of plated desserts with an emphasis on modern techniques. Chef Haas updates the farm to table model with an eye to maximizing flavor and presentation so that each ingredient is used to its full potential. PLEASE NOTE CLASS HOURS: Friday, 4 to 7 pm, Saturday 9 am to 4 pm, Saturday lunch included. Saturday lunch included Friday & Saturday, August 15 & 16, Friday 4 to 7 pm, Saturday 9 am to 4 pm $275 $275.00

08/08/2014 to 08/09/2014 from 4:00 PM to 4:00 PM
12 seats available

Les Petits Macarons Colorful French Confections to Make at Home to with Kathryn Gordon

Join Chef/Author Kathryn Gordon to learn the secret of baking successful French macarons, using recipes from her book Les Petits Macarons, Colorful French Confections to Make at Home. You’ll learn the fundamentals of how these beautiful cookies form, practice piping batter, and work together on a variety of delicious fillings including ganache, caramel, buttercream, and jam. We’ll even sample an ice cream-filled and a warm savory macaron. Saturday, August 9, 9 am to 4 pm, lunch included $225 $0.00

08/09/2014 from 9:00 AM to 4:00 PM
4 seats available

Food Writing with Susan Purdy

Join Susan G. Purdy, prize-winning cookbook author, culinary journalist, and CSCA seminar teacher, for a four-day interactive adventure through the world of food writing and publishing. Explore all types of writing from recipes to reviews, memoirs to magazines, including cookbooks, websites and blogs. You’ll have the opportunity to explore the fine points of creating, analyzing, and selling your "words." There will be long and short exercise assignments in class and time for consultation with Purdy. Monday-Thursday, August 11-14, 9 am to 4 pm daily, lunch included $800 $800.00

08/11/2014 to 08/14/2014 from 9:00 AM to 4:00 PM
12 seats available

Baking by Hand with Andy and Jackie King

Andy and Jackie King share some of the best products from their wonderful bakery, A & J King Artisan Bakers in Salem, Massachusetts. Their new book focuses on baking at home with the best tools bakers have—their hands!. You’ll make artisan breads and laminated pastries in this 10-hour intensive class. Saturday lunch included. Friday & Saturday, August 22 & 23, Friday 4 to 7 pm, Saturday 9 am to 4 pm $275 $275.00

08/22/2014 to 08/23/2014 from 4:00 PM to 4:00 PM
12 seats available



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