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800 652 3334 | Norwich, Vermont

Kids baker  classes
The Baking Education Center: guest instructor classes


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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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, $180 Both classes, $195 $45.00

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

FULL

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

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

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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
4 seats available

FULL

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

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WAITLIST: Candy & Chocolate Workshop with Ewald Notter

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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
4 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
10 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$45.00

06/26/2015 from 5:00 PM to 7:00 PM
8 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
8 seats available

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
10 seats available

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
12 seats available

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
10 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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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
14 seats available

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
16 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
7 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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WAITLIST: The Art of Making Gelato with Morgan Morano

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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
9 seats available

 

 


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