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800 652 3334 | Norwich, Vermont

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The Baking Education Center: guest instructor classes


FULL

The Roots of Pizza: Flatbreads of the Middle East with Andrew Janjigian.

One theory about the origins of pizza says that it was brought to Italy from the Middle East through Greece and then Sicily. Whatever the truth about this tale, their are a wide variety of flatbreads throughout the Middle East that are topped and baked like pizza: Lamaçun from Armenia, Kachapuri from Georgia, Pide from Turkey, and Manoushé from Lebanon, to name just a few. Join Cooks Illustrated Magazine Senior Editor Andrew Janjigian for a tour of these delicious breads, and the secrets of how to make them at home. Friday & Saturday, July 10 & 11, Friday 5 to 8 pm, Saturday 9 am to 4 pm $275 $275.00

07/10/2015 to 07/11/2015 from 5:00 PM to 4:00 PM

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FULL

Les Petits Macarons 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. Lunch included, $225 $225.00

07/18/2015 from 9:00 AM to 4:00 PM

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WAITLIST: Les Petits Macarons with Kathryn Gordon

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Croissants with James MacGuire

This weekend class with James MacGuire reveals the intricacies of the best croissants, from ingredient selection, to lamination, to the bake! Class time will also include variations on the classic pastry. Students will leave with their own pastries, as well as the understanding of how to recreate them at home. Saturday lunch included. Friday & Saturday, July 24 & 25, Friday 4 to 7 pm, Saturday 9 am to 3 pm $275 $275.00

07/24/2015 to 07/25/2015 from 4:00 PM to 3:00 PM
Hurry! Only 2 seats available

FULL

Rye Breads with Jeffrey Hamelman

If you love sourdough rye breads, this is the class for you! Spend two days immersed in all things rye as you increase your knowledge and refine your hands-on skills in making authentic naturally leavened rye breads. Jeffrey's love of rye bread shines through in these tart and earthy loaves. Learn both the history of rye and its application in bread baking. Students will produce various sourdough rye breads of both Central and Eastern European origin. Saturday lunch included. THIS CLASS IS Friday, 2-5 pm, Saturday, 9 am-4 pm$275.00

07/31/2015 to 08/01/2015 from 2:00 PM to 4:00 PM

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WAITLIST: Rye Breads with Jeffrey Hamelman

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FULL

Baking Artisan Breads with Ciril Hitz

The Swiss have a reputation for being industrious, but Ciril Hitz believes no one should work harder in the bakeshop than necessary. Based on his first book and baking philosophy that every formula should yield multiple products, this class will focus on four main formulas and their variations. You will learn about the proper mixing methods, gluten development, and shaping techniques for delicious focaccia, classic baguettes, hearty whole wheat loaves, and perfect bagels...and all of their spin-offs, of course! Whether you are just beginning your bread journey or you are an experienced baker, this class will teach you how to streamline your work to make the most of your time and effort. Lunch included. Saturday, August 8, 9 am to 5 pm, $225 $225.00

08/08/2015 from 9:00 AM to 5:00 PM

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WAITLIST: Baking Artisan Breads with Ciril Hitz

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Breakfast, Brunch, and Beyond with Ciril Hitz

Who can resist a delicate brioche with butter and jam on a weekend morning, or a delicious muffin tucked away in the lunch box? Baking for breakfast, brunch, and beyond can be anywhere from quick and easy to a labor of love, but the results are always mouthwatering! Ciril has selected a few of his own favorite recipes from his second book,Baking Artisan Pastries and Breads, to share with you at this class, including mixed berry muffins, gibassier, bostock, brioche, and challah. Learn about the blending and creaming methods for quick breads, how to properly develop an enriched dough, and a variety of braiding techniques for challah. This class is appropriate for all baking levels. Lunch included. Sunday, August 9, 9 am to 5 pm, $225 $225.00

08/09/2015 from 9:00 AM to 5:00 PM
8 seats available

Farm to Fork with Killdeer Farm

Killdeer Farmstand manager, Scott Woolsey, guides you through the selection and use of the freshest organic local ingredients to prepare a simple take-away seasonal dinner! All ingredients are fresh from the market and picked the day we prepare them! Each tuition includes up to 3 students. $85$85.00

08/14/2015 from 3:00 PM to 7:00 PM
3 seats available

FULL

The Art of Making Gelato with Morgan Morano

Join the founder of Morano Gelato for a class based on her book The Art of Making Gelato: 50 Flavors to Make at Home. Morgan Morano brings the same eye for detail to making homemade gelato that made her gelato shop one of the top-rated in the country. She’s found the way to make great gelato using easy to find ingredients and equipment for the home cook. You’ll have the chance to make and sample a variety of delectable gelato flavors. Saturday, August 22, 9 am to 1 pm $125 $125.00

08/22/2015 from 9:00 AM to 1:00 PM

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FULL

WAITLIST: The Art of Making Gelato with Morgan Morano

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FULL

Naturally Leavened Breads with Elmore Mountain Bread

Join us for a two-day class with the owners of Elmore Mountain Bread, Blair Marvin and Andrew Heyn. You’ll spend the weekend learning about working with freshly milled flours and naturally leavened bread. We’ll make a variety of breads, and bake them in our wood-fired oven! Saturday lunch included. Friday & Saturday, August 28 & 29, Friday 4 to 7 pm, Saturday 9 am to 3 pm $275 $275.00

08/28/2015 to 08/29/2015 from 4:00 PM to 3:00 PM

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WAITLIST: Naturally Leavened Breads with Elmore Mountain Bread

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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, registration for individual sessions will be over the phone and begins July 21.$375.00

09/10/2015 to 09/11/2015 from 9:00 AM to 5:00 PM
90 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
11 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
9 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
40 seats available

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
16 seats available

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
12 seats available

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
12 seats available

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
50 seats available

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
16 seats available

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
16 seats available

 

 


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