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800 652 3334 | Norwich, Vermont

Kids baker  classes
The Baking Education Center: guest instructor classes


Bagels, Bialys and Pretzels with Jeffrey Hamelman

Learn to make bagels, bialys, and pretzels from Certified Master Baker Jeffrey Hamelman in this two-day, intensive class. Students will make authentic German-style, lye-dipped pretzels, bialys in the Polish tradition, and traditional bagels. You’ll also make some variations on the classics, such as pretzels that are leavened entirely with sourdough. Friday, 2 to 5 pm and Saturday, 9 am to 4 pm, $275 Saturday lunch included. $275.00

02/27/2015 to 02/28/2015 from 2:00 PM to 4:00 PM
Hurry! Only 2 seats available

FULL

Baguettes Six Ways with Jeffrey Hamelman

This two-day, ten-hour intensive class offers students the opportunity to compare a variety of baguette formulas and techniques. The curriculum includes pousse lente, intensive mix, and poolish-based baguettes, among others, as the class explores the advantages and disadvantages of each style. There will be extensive hands-on shaping and slashing practice. Saturday lunch is included. Friday 2 to 5 pm and Saturday 9 to 4 pm $275 $275.00

03/13/2015 to 03/14/2015 from 2:00 PM to 4:00 PM

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WAITLIST: Baguettes Six Ways with Jeffrey Hamelman

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Norwich Inn Brew & Bake

We’re rolling out another class in collaboration with the Norwich Inn. This time you'll have the opportunity to learn about the craft of beer making and see how to incorporate it into bread. The weekend features brewing with Jeremy Hebert and baking at King Arthur’s Baking Education Center with Jasper Murdock Ale ingredients. The Norwich Inn is renowned for its award-winning variety of English-style Ales, created at its Brewery and sold only on site. The weekend will be capped by the "Brewer's Banquet," featuring the creations of Chef Ryan Murray married with generous samplings of Jasper Murdock Ales and beer-inspired bread made in the class.To register for the weekend, please contact innkeeper@norwichinn.com.

03/21/2015 from 9:00 AM to 1:00 PM
9 seats available

Beyond Pizza: Italian Baking with Jeff Yankellow

We’re so pleased to host Jeff Yankellow, Coupe du Monde medalist, Chair of the Bread Bakers Guild of America, and experienced baking instructor, for a special class on Italian baking. You’ll make a variety of classic yeasted breads, including ciabatta, grissini, and panettone, interspersed with some special Italian sweets. Saturday lunch included. Friday 4 to 7 pm, 9 am to 4 pm, $275 $275.00

03/27/2015 to 03/28/2015 from 4:00 PM to 4:01 PM
8 seats available

FULL

Prize-Winning Pastries with Peter Yuen

Join Peter Yuen of La Patisserie P in Chicago for a weekend of pastry making. Yuen’s pastries took first place at the Coupe du Monde in 2008, where he competed in the viennoiserie category for Team USA. He’ll share his secrets for laminating dough, along with a variety of applications. Students will go home with their own pastries, modeled on the exquisite work of this prize winning pastry chef. Saturday lunch included. Friday 4 to 7 pm, Saturday, 9 am to 4 pm, $275 $275.00

04/17/2015 to 04/18/2015 from 4:00 PM to 4:00 PM

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WAITLIST: Prize-Winning Pastries with Peter Yuen

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FULL

From the Wood-Fired Oven with Richard Miscovich

Join Richard Miscovich for a special class based on his beautiful 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 oven 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 roasted vegetables for our own-wood-fired lunch. We’ll discuss thermodynamically appropriate items on the low end of the temperature range…like schmaltz, sprouted wheat power bars and beef jerky. 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. Friday 4 to 7 pm, Saturday 9 am to 4 pm $275 $275.00

04/24/2015 to 04/25/2015 from 4:00 PM to 4:00 PM

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WAITLIST: From the Wood-Fired Oven with Richard Miscovich

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Let Them Eat Cake with Gesine Bullock-Prado Demonstration Session

Let Them Eat Cake with Gesine Bullock-Prado Join us for a special class from Gesine Bullock Prado’s latest book, Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations. Have you had to change your baking to accommodate your diet, or are you baking for someone with a specific dietary requirement? Gesine’s latest book takes some of our favorite dessert indulgences and shows how to make them as delicious as ever, while still fitting into a specialty diet. For Friday’s demonstration session, Gesine will demonstrate how to adapt a recipe to three different diets, and on Saturday, you’ll have the chance to practice, as we make wonderfully indulgent desserts that are vegan, healthy, or gluten-free. Friday demonstration, 5 to 7 pm $45 Saturday hands-on class, 9 am to 1 pm, $175 Both classes, $195 $0.00

05/01/2015 from 5:00 PM to 7:00 PM
20 seats available

Let Them Eat Cake with Gesine Bullock-Prado Hands-On Session

Let Them Eat Cake with Gesine Bullock-Prado Join us for a special class from Gesine Bullock Prado’s latest book, Let Them Eat Cake: Classic, Decadent Desserts with Vegan, Gluten-Free & Healthy Variations. Have you had to change your baking to accommodate your diet, or are you baking for someone with a specific dietary requirement? Gesine’s latest book takes some of our favorite dessert indulgences and shows how to make them as delicious as ever, while still fitting into a specialty diet. For Friday’s demonstration session, Gesine will demonstrate how to adapt a recipe to three different diets, and on Saturday, you’ll have the chance to practice, as we make wonderfully indulgent desserts that are vegan, healthy, or gluten-free. Saturday hands-on class, 9 am to 1 pm, $180 Both classes, $195 $180.00

05/02/2015 from 9:00 AM to 1:00 PM
Hurry! Only 2 seats available

Pâtisserie Tarts with En-Ming Hsu

Join award-winning, world champion pastry chef, En-Ming Hsu for another fantastic baking weekend. In this class, she turns her meticulous attention to tarts, with a focus on two classic doughs: pâte sablée and pâte à foncer. The class will master the crusts, then use them to build a variety of exquisite tarts, including the classic tarte bourdaloue, tarte au citron, chocolate espresso tart, and more of her favorites. Saturday lunch included. Friday & Saturday, May 8-9, Friday, 4 to 7 pm, Saturday 9 am to 4 pm $275 $275.00

05/08/2015 to 05/09/2015 from 4:00 PM to 4:01 PM
12 seats available

Candy & Chocolate Workshop with Ewald Notter

Join master confectioner, Ewald Notter for a spectacular workshop on candy making. Chef Notter’s selection for this class includes hand-rolled truffles, Gianduja rosettes, Kirsch Points, pralines, muscadine, and salted caramels. You’ll learn so many techniques in this intensive class working alongside this prize-winning pastry chef. Saturday lunch included. Friday & Saturday, May 15, 16, Friday 4 to 7 pm, Saturday 9 am to 4 pm $275 $275.00

05/15/2015 to 05/16/2015 from 4:00 PM to 4:01 PM
11 seats available

Classic Italian Desserts with Biagio Settepani

Join us for a two-day class with the master of Italian pastry, Biagio Settepani. Chef Settepani is the former owner of one of New York’s most famous bakeries, “Bruno” and now owns Pasticerria Bruno on Staten Island. You’ll spend the weekend learning from the master, as you make a variety of Italian classics, including panettone, cannoli, cassata, biscotti and more! Saturday lunch included. Friday & Saturday, May 22-23, Friday, 2 to 6 pm, Saturday, 9 am to 3 pm $275.00

05/22/2015 to 05/23/2015 from 2:00 PM to 3:00 PM
11 seats available

An Italian Feast with Barbara Lauterbach

Travel to Italy without leaving Vermont! Spend the weekend with cookbook author and Dame de L'Escoffier, Barbara Lauterbach, as she draws on her most recent trip to Sicily to bake our way through an Italian meal. From antipasto to dolce, Barbara will incorporate her latest recipes as she guides us through an authentic Italian experience. Saturday lunch included. Friday & Saturday, May 29-30, Friday, 2 to 6 pm, Saturday, 9 am to 3 pm $275.00

05/29/2015 to 05/30/2015 from 2:00 PM to 3:00 PM
12 seats available

Teaching Artisan Baking with Richard Miscovich

Knowing how to bake is one thing, but teaching others how to bake is another. In this class, Richard Miscovich, Associate Professor at Johnson & Wales University, will present effective teaching techniques and hands-on activities that work well for artisan bread classes geared to both home and professional bakers. The class will develop and bake a hearth bread--an engaging and accessible way to teach the ratio system used in baker’s math. The hands-on project will be augmented with discussion about explaining fermentation, class timeline materials, and approaches that make baking concepts applicable, fun and easy to recall. Learning to effectively guide students through the process of bread baking will not only make you a better teacher, it will make you a better baker. Saturday lunch included. Friday & Saturday, June 19 & 20, Friday, 4 to 7 pm, Saturday, 9 am to 4 pm $275 $275.00

06/19/2015 to 06/20/2015 from 4:00 PM to 4:01 PM
12 seats available

Crust and Crumble: Seasonal Fruit Pies with Ovenly Demo

Join Erin Patinkin and Agatha Kulaga from Brooklyn-based bakery Ovenly for a pie-making demonstration. Learn how to make traditional pâte brisée pie dough (with a whole wheat variation), a versatile crumble topping, and inventive ways to incorporate seasonal fruit in to your favorite baked desserts. We’ll also discuss ways to mix-and-match crusts, fillings and toppings to create a variety of unique pies all summer long. Friday demonstration, 5 to 7 pm $45$0.00

06/26/2015 from 5:00 PM to 7:00 PM
12 seats available

Crust and Crumble: Seasonal Fruit Pies with Ovenly Demo

Join Erin Patinkin and Agatha Kulaga from Brooklyn-based bakery Ovenly for a hands-on pie-making class. Learn how to make traditional pâte brisée pie dough (with a whole wheat variation), a versatile crumble topping, and inventive ways to incorporate seasonal fruit in to your favorite baked desserts. We’ll also discuss ways to mix-and-match crusts, fillings and toppings to create a variety of unique pies all summer long. Saturday hands-on class, 9 am to 1 pm, $180 Both classes, $195$180.00

06/27/2015 from 9:00 AM to 1:00 PM
12 seats available

 

 


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