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800 652 3334 | Norwich, Vermont

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The Baking Education Center: guest instructor classes


Bakers' Harvest Conference

Join us for our third annual Bakers' Harvest baking conference and festival. We've lined up guest instructors and King Arthur staff for hands-on baking classes, seminars, bakery and farm tours of Vermont and New Hampshire, demonstrations, and more. Please be aware that seating for hands-on sessions is limited. Registration guarantees a spot in the conference. For more information about the sessions go here http://www.kingarthurflour.com/bakers-harvest/ Call 800-652-3334 to register for sessions $375.00

09/10/2015 to 09/11/2015 from 9:00 AM to 5:00 PM
44 seats available

Tasting Supper

Taste away a delightful evening with some of the area’s most renowned restaurants while you savor each chef’s specialty made from local ingredients and enjoy a glass of wine or local brew. With over 15 participating restaurants and farms, this is sure to be a festive fall supper not to be missed. All proceeds benefit Hunger Free Vermont. For more information, visit our Bakers' Harvest Page.$65.00

09/11/2015 from 5:30 PM to 7:30 PM
132 seats available

Mrs. Wheelbarrow’s Practical Pantry with Cathy Barrow

This two-day hands-on class will focus on the science and techniques to make great no-pectin jam from local fruits, using seasonal fruit to make preserves and pie fillings from scratch. The next day, using what was preserved, we’ll bake a variety of treats, including Galette, Focaccia, Jam Tarts and Rugelach. Saturday lunch included Friday & Saturday, September 18 & 19 Friday 2 to 6 pm, Saturday 9 am to 1 pm $225 $225.00

09/18/2015 to 09/19/2015 from 2:00 PM to 1:00 PM
Hurry! Only 2 seats available

Savory Pastries with En-Ming Hsu

In this new class with champion Pastry Chef En-Ming Hsu, she turns her formidable pastry skills to the savory side. You’ll learn classic techniques for puff pastry, pâte à choux, and other doughs, but this time with an eye to the other courses of the meal. Transform the puff pastry into a beautiful fish en croûte, vol-au-vent cases and delicious snacks and create classic gougères and mini éclair “sandwiches” from the pâte à choux. Chef Hsu will also teach you croustade and foncer doughs, ideal for making savory tarts. Saturday lunch included. Friday & Saturday, September 25 & 26, Friday, 4 to 7 pm, Saturday 9 am to 4 pm $295 $295.00

09/25/2015 to 09/26/2015 from 4:00 PM to 4:01 PM
6 seats available

Parisian Pastries with Gale Gand

Join us for this fantastic class that draws on Gale’s most recent visit to the best patisseries in Paris. She’ll demonstrate some of the classics at the Friday evening demonstration, and you’ll have the chance to make your own in the Saturday hands-on session. Friday & Saturday, October 2 & 3 Friday demonstration, 5 to 7 pm $45 Saturday hands-on class, 9 am to 1 pm, $195 Both classes, $210 $45.00

10/02/2015 from 5:00 PM to 7:00 PM
27 seats available

FULL

Gale Gand's Brunch hands on class

Join us for this fantastic class that draws on Gale’s most recent visit to the best patisseries in Paris. She’ll demonstrate some of the classics at the Friday evening demonstration, and you’ll have the chance to make your own in the Saturday hands-on session. Friday & Saturday, October 2 & 3 Friday demonstration, 5 to 7 pm $45 Saturday hands-on class, 9 am to 1 pm, $195 Both classes, $210 $195.00

10/03/2015 from 9:00 AM to 1:00 PM

Sold Out!

WAITLIST: Gale Gand's Brunch hands on class

Sign up for the waiting list to be notified of any openings.

Shaping Practicum with Richard Miscovich

The best way to improve your hearth bread shaping and scoring skill is to practice, practice, practice. This class will have pounds of dough at the ready so students can shape loaf after loaf under the guidance of artisan baker and educator Richard Miscovich. This is a great opportunity to work on your skills shaping boules, bâtards and baguettes, as well as learn some classic regional shapes from France and around the world. The class will also practice different scoring patterns and use of stencils to dress up your loaves for special occasions. Saturday lunch included. Friday & Saturday, October 9 & 10, Friday 4 to 7 pm, Saturday 9 am to 4 pm $295 $295.00

10/09/2015 to 10/10/2015 from 4:00 PM to 4:01 PM
5 seats available

FULL

Les Petits Sweets with Kathryn Gordon

Looking for special items for your fall holidays to share with family and friends? Join Chef Kathryn for a class on fall tea treats, featuring recipes from her upcoming book, Les Petits Sweets. Expand your baking repertoire and learn how to bake miniature tartelettes and tortes, tea cakes, and classic French cookies. You’ll work in teams to make a wide variety of products, including Grand Marnier-maple-walnut tortes, Earl Grey-lavender ganache tartelettes, brandied cherry-almond tea cakes, rosemary-orange shortbreads, sable cookies, cranberry palais tea cookies, and langues du chat. Chef Kathryn will also help you produce meringue pain d’epices dacquoisettes with honey buttercream, before you sample your treats with a cup of tea. Saturday, October 10, 9 am to 5 pm $225 Saturday lunch included. $225.00

10/10/2015 from 9:00 AM to 5:00 PM

Sold Out!

WAITLIST: Les Petits Sweets with Kathryn Gordon

Sign up for the waiting list to be notified of any openings.

Bread Revolution: with Peter Reinhart

We are so pleased to welcome Peter Reinhart back this fall, and to celebrate his new book Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques." In this demonstration he will talk about these grains and show some of the new techniques. Friday demonstration, 5 to 7 pm $45 Saturday hands-on class, 9 am to 1 pm, $195 Both classes, $210 $45.00

10/16/2015 from 5:00 PM to 7:00 PM
35 seats available

FULL

Bread Revolution with Peter Reinhart

Flour made from sprouted grain, according to Peter Reinhart, is the next big frontier in baking. In this workshop, Peter teaches 5 recipes from his newest book, "Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques." as examples of this major new development in baking. In his never ending search to fulfill what he calls "The Baker's Mission: To evoke the full potential of flavor trapped in the grain," Peter believes that sprouted grain flour (and not only wheat, but any number of other grains and even bean flours) is not only healthier for us but also produces the best tasting breads imaginable. This class represents the official launch of his new book, which will published just a few days before. Be among the first to taste and make these new breads. Friday demonstration, 5 to 7 pm $45 Saturday hands-on class, 9 am to 1 pm, $195 Both classes, $210 $195.00

10/17/2015 from 9:00 AM to 1:00 PM

Sold Out!

WAITLIST: Bread Revolution with Peter Reinhart

Sign up for the waiting list to be notified of any openings.

Artisan Baking with Ciril Hitz

Muffins and bagels and Danish, oh my! Find out how easy it is to transform a few everyday ingredients into a kitchen full of artisan-quality pastries and breads that will surely be a welcome addition any family breakfast table or holiday spread. As inspiration for this class, Ciril Hitz has hand-picked a few of his personal favorite formulas from his latest book, Baking Artisan Pastries and Breads. From quick breads like the Pumpkin Muffin that are ready within the hour to more decadent enriched dough products such as a holiday Stollen to the flaky laminated layers in a Danish, this class presents the core concepts involved in baking breakfast breads and pastries. The formulas in this hands-on class will cover a wide range of techniques, such as creaming a muffin batter, mixing an enriched dough, and making a layered laminated dough. Additional treats include the provincial French Gibassier, hearty whole wheat bagels, and the almond-laced Bostock. Lunch included. Saturday, October 24, 9 am to 4 pm $225 $225.00

10/24/2015 from 9:00 AM to 5:00 PM
12 seats available

Rye Breads with James MacGuire

Have you been making every other kind of bread but shying away from rye because people say it’s complicated? Time to take the plunge in this two-day class with James MacGuire centered on rye bread. James will provide an explanation of ingredients and fermentation that will enhance your overall baking knowledge, and you’ll use easy to follow recipes for genuine loaves which are rarely found in stores. Saturday lunch included. Friday & Saturday, November 6 & 7, Friday 4 to 7 pm, Saturday 9 am to 4 pm $295 $295.00

11/06/2015 to 11/07/2015 from 4:00 PM to 4:01 PM
10 seats available

The Taming of the Choux with Gesine Bullock-Prado demo

Join us for a choux class that builds on the skills taught in Gesine’s Craftsy class. We’ll use this classic pastry to build a windbeuteltorte specially formulated for the holiday season, made with pumpkin mousse. The Friday evening demonstration will feature new formulas for the pouring fondant, the pastry cream filling, and the ganache glaze to bring the choux and éclairs to a new level of delicious. Friday & Saturday, November 6 & 7 Friday demonstration, 5 to 7 pm $45 $45.00

11/06/2015 from 5:00 PM to 7:00 PM
22 seats available

The Taming of the Choux with Gesine Bullock-Prado hands on

Join us for a choux class that builds on the skills taught in Gesine’s Craftsy class. We’ll use this classic pastry to build a windbeuteltorte specially formulated for the holiday season, made with pumpkin mousse. The Friday evening demonstration will feature new formulas for the pouring fondant, the pastry cream filling, and the ganache glaze to bring the choux and éclairs to a new level of delicious. Friday & Saturday, November 6 & 7 Friday demonstration, 5 to 7 pm $45 Saturday hands-on class, 9 am to 1 pm, $195 Both classes, $210 $195.00

11/07/2015 from 9:00 AM to 1:00 PM
6 seats available

Pie Intensive with George Geary Demo

Join IACP’s culinary educator of the year George Geary, an award-winning author of 10 cookbooks for a deep dive into the world of pie! You’ll have all your pie questions answered, as you learn the steps to making perfect pie, from mixing to rolling to decorative finishes, and of course a full range of the most delectable fillings! You’ll come away with the knowledge you need to become a true master pie baker! Friday & Saturday, November 13 & 14 Friday demonstration, 5 to 7 pm $45 $45.00

11/13/2015 from 5:00 PM to 7:00 PM
18 seats available

Pie Intensive with George Geary

Join IACP’s culinary educator of the year George Geary, an award-winning author of 10 cookbooks for a deep dive into the world of pie! You’ll have all your pie questions answered, as you learn the steps to making perfect pie, from mixing to rolling to decorative finishes, and of course a full range of the most delectable fillings! You’ll come away with the knowledge you need to become a true master pie baker! Friday & Saturday, November 13 & 14 Friday demonstration, 5 to 7 pm $45 Saturday hands-on class, 9 am to 1 pm, $195 Both classes, $210 $195.00

11/14/2015 from 9:00 AM to 1:00 PM
Hurry! Only 1 seats available

Cake Primer with En-Ming Hsu

World champion pastry chef En-Ming Hsu turns her attention to cakes. We’ll benefit from her experience in learning the techniques to produce popular cakes (butter, genoise, pound) and explore the special considerations for successful cake baking. Work alongside of En-Ming and create delicious fillings and finishes to complete the cakes for take home. Saturday lunch included. Friday & Saturday, December 4 & 5, Friday 4 to 7 pm, Saturday 9 am to 3 pm $295 $295.00

12/04/2015 to 12/05/2015 from 4:00 PM to 3:00 PM
11 seats available

Winter Holiday Breads with Richard Miscovich

Interested in establishing some tasty family traditions this holiday season? Looking for special breads to give as impressive homemade gifts? Curious about the history behind some European celebration breads that have been enjoyed for centuries? Spend the weekend learning to bake four festive and delicious breads with artisan baker Richard Miscovich. This hands-on class explores the yeasted dough process and techniques necessary to create German stollen and Italian pandolce, flavorful breads full of rum-soaked fruit, flower essences and almond paste. We’ll also make the less time consuming French gingerbread, pain d’epice, and the medieval panforte, a candy-like ‘strong bread’ of Italy. You’ll leave the class laden with the breads you make, to give as gifts or as special additions to your own holiday celebrations. Saturday lunch included. Friday & Saturday, December 4 & 5, Friday 5 to 8 pm, Saturday 9 am to 4 pm $295 $295.00

12/04/2015 to 12/05/2015 from 5:00 PM to 4:00 PM
10 seats available

Chocolate Holiday Confections with Ewald Notter

Join master confectioner, Ewald Notter for a spectacular workshop on chocolate confections. Chef Notter includes some of his favorite chocolates, along with a segment in the class on creating a small holiday chocolate showpiece. You’ll learn so many techniques in this intensive class working alongside this prize-winning pastry chef. Saturday lunch included. Friday & Saturday, December 11 & 12, Friday, 2-5 pm, Saturday, 9 am-4 pm $295 $295.00

12/11/2015 to 12/12/2015 from 2:00 PM to 4:00 PM
6 seats available

 

 


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