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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
05/22/2015 to 05/23/2015 from 2:00 PM to 3:00 PM
Hurry! Only 1 seats available
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
06/19/2015 to 06/20/2015 from 4:00 PM to 4:01 PM
9 seats available
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
17 seats available
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
Sign up for the waiting list to be notified of any openings.
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
07/10/2015 to 07/11/2015 from 5:00 PM to 4:00 PM
3 seats available
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
07/18/2015 from 9:00 AM to 4:00 PM
6 seats available
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
07/24/2015 to 07/25/2015 from 4:00 PM to 3:00 PM
3 seats available
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
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
08/08/2015 from 9:00 AM to 5:00 PM
7 seats available
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
08/09/2015 from 9:00 AM to 5:00 PM
10 seats available
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
5 seats available
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
08/22/2015 from 9:00 AM to 1:00 PM
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
08/28/2015 to 08/29/2015 from 4:00 PM to 3:00 PM
Hurry! Only 2 seats available