The Baking Education Center: Class schedule

Instructors at our Baking Education Center in Norwich, Vermont include some of the most distinguished bakers from across the country, as well as our own talented team of baking instructors. Shape a braid, roll piecrust, bake stone-oven pizza... We offer classes for everyone: kids, home bakers, and baking professionals. Join us for a class and learn tips and techniques from the pros. Unless otherwise indicated, all classes are held at The Baking Education Center at King Arthur Flour, 135 Route 5 South, Norwich, Vermont, 05055.

You may view our class schedule by month in PDF, or scroll down through the list on this page for more information on individual classes.

Signup for a class

To register, you may signup online, or contact The Baking Education Center at King Arthur Flour, 800-652-3334.

• Directions to The Baking Education Center »
• Complete class schedule:

Currently scheduled classes: October-December, 2008

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. Class size is limited to 12, and lunch is provided on Saturday. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On 10-Hour Intensive Class

Friday, October 3, 2 to 5 pm, and Saturday, October 4, 9 am to 4 pm

$250

BEC401 100308

The Magic of Wild Yeast: Sourdough

Learn techniques for baking with sourdough, as well as how to achieve the degree of flavor you prefer. This hands-on class teaches techniques for hand-mixing sourdough. Care and feeding of sourdough starters, shaping, slashing and steam baking of traditional sourdough boules will also be covered. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Sunday, October 5, 11 am to 3 pm

$90

BECOC8 100508

Rustic European Tarts

Add an international flair to your repertoire by learning two distinct methods of preparing tart dough and two different types of fillings. You’ll create a European chocolate nut version and a beautiful fruit crostata to experience the difference in preparing two tart doughs, practice mixing, rolling, decorative edging and baking techniques, and learn preparation techniques for tart fillings. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Monday, October 6, 6 to 9 pm

$50

BECOC8 100608

Wholehearted Baking: Whole Wheat Breads

Is the fear of heavy bread holding you back from whole wheat? Are you tired of healthy, but inedible whole-wheat “doorstop” breads? Join us and master two whole wheat bread recipes that taste as good as they are good for you. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Tuesday, October 7, 10 am to 1 pm

$50

BECOC8 100708

Yeast Breads: The Basics & Beyond

Overcome yeast anxiety forever with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that is successful every time. Bake your own loaf of yeast bread, and learn shaping techniques for other loaves, and understand how different ingredients affect the outcome of your loaves. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Thursday, October 9, 6 to 9 pm

$50

BECOC8 100908

A Sweet Weekend with Roland Mesnier

One of the world’s most renowned pastry chefs, Roland Mesnier has created thousands of dazzling desserts for American presidents and their guests for more than 25 years. Join us as the former White Houseexecutive pastry chef shares his techniques for amazing sugar work sculptures on Friday, and then work with Roland creating chocolate masterpieces in Saturday’s hands-on class. This special weekend will fill quickly, so don’t wait to sign up! Class held atThe Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Friday and Saturday, October 10 & 11, Friday demonstration: 4:00-7:00 pm
Saturday hands-on class: 9:00 am-12:00 pm

Demonstration: BEC574 101008, $70

Hands-on class, BEC574 101108: $150

Both classes, BEC574A: $200 101008

Going with the Grain: Baking with Whole Grains

Whole grain baking has been lifted to a whole new level! Come see how you can make tender pastries, light as air breads and sweet tasting scones -- all made with 100 percent whole grains! It's the grain, the whole grain and nothing but the grain in this enlightening class. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Sunday, October 12, 11 am to 3 pm

$90

BECOC8 101208

Bread: Principles & Practice

This comprehensive class explores every aspect of bread baking for the home baker. Lecture topics include the function of ingredients, pre-ferments, and how to facilitate maximum rise. There is extensive hands-on work in yeast breads, from basic bread through whole grains, sweetened breads, sourdough and starter-based breads. Some class time will also be devoted to techniques for baking powder breads, and the action of chemical leavens through the production of quick breads and scones. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Monday through Thursday, October 13-16, 1 to 5 pm daily

$350

BEC410 101308

Beauty & The Baguette

At last! Tame the beastly baguette with this hands-on class to help you make the best possible baguettes in your home oven. Learn how to work with a pre-ferment to achieve the maximum flavor. During the course you will mix a traditional baguette dough, get experience shaping and slashing loaves and learn steaming techniques for home ovens. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Saturday, October 18, 1 to 5 pm

$90

BECOC8 101808

Autumn Pasta

The autumn pasta palate is rich and satisfying. This class will make pasta that's tender and toothsome, and we'll let the season determine the sauce. As a student you will hand-mix a traditional pasta dough, use a pasta machine to roll pasta, learn techniques for hand-shaped pasta and create sauces using seasonal ingredients. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Sunday, October 19, 11 am to 3 pm

$90

BECOC8 101908

Professional Baking with Whole Grains

During this three-day class, we will produce a variety of baked goods, from crackers and flatbreads to naturally leavened sourdough breads and breads made with 100% rye flour. We will make sweet and savory products, and products that incorporate a range of grains and flours that are not typically seen in baking. Class focus will be on formula development, hand skill refinement, technical lecture, and product evaluation. Class size is limited to 12, and tuition includes lunch. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Professional Hands-on Class

Monday, October 20-Wednesday, October 21, 9 am to 5 pm daily

$600

BEC605 102008

The Lightest Layers: Crêpes

We'll transport you to France as we perfect the art of crêpe-making, savory and sweet. The class will make classic crêpes and get plenty of cooking practice.You will learn the proper batter consistency, and see ways to use finished crêpes in both sweet and savory dishes. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Thursday, October 23, 6 to 8:30 pm

$50

BECOC8 102308

Bread Baking in a Wood-Fired Oven with Richard Miscovich

Spend the weekend learning the art of wood-fired bread baking from artisan baker Richard Miscovich. This class will focus on the special requirements of brick oven baking—baking with retained heat, firing schedules, heat saturation, oven management and steaming techniques.Oven construction will be discussed, including the proper amount of thermal mass for home or microbakery applications as well as fuel selection and wood management. A slide show will illustrate different styles of ovens from around the world as well as detailing the major steps of building a customized brick and mortar oven.

Students will learn to utilize the range of temperatures from a single firing as we bake pizza on Friday evening and two hearty hearth breads on Saturday. Techniques and issues specific to wood-fired baking will be the focus of this class; the pace is designed to allow ample time for a thorough exploration of this ancient and timeless practice.

Richard Miscovich teaches artisan bread baking at Johnson & Wales in Providence, RI, and serves on the Board of the Bread Bakers Guild of America. During the summer months he bakes organic hearth breads at his brick oven microbakery in coastal North Carolina, where he built his own brick oven in 1996. A passionate educator, Richard coordinates the wood-fired baking classes at The Guild’s ‘Camp Bread’ events held biannually in San Francisco.

Class size is limited to 12, and lunch is provided on Saturday. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On 10-Hour Intensive Class

Friday, October 24, 4 to 7 pm and Saturday, October 25, 9 am to 4 pm

$275

BEC401 102408

Autumn Pies & Tarts

Autumn is the season for richer pies and tarts, using the freshest fruits. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. You'll mix and roll pastry from scratch, make flavorful fillings, learn decorative edging techniques and bake both a pie and tart to take home. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Saturday, October 25, 1 to 5 pm

$90

BECOC8 102508

Pizza from the Hearth

Craft your own artisan pizza, topping it with the freshest, seasonal ingredients and baking it on the wood-fired hearth. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Sunday, October 26, 1-5 pm

$90

BECWD08 102608

The Haunted House: Baking with Kids

Spend a spooky day with someone you love and let us clean up the mess! You and your favorite baker will spend the afternoon decorating a haunted mansion --compete with edible candy! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult/Child Hands-on Class

Sunday, October 26, 12 to 3 pm

$85/pair

BECKID08 102608

Artisan Baking at Home

Are you a home baker who dreams of pulling crackling naturally-leavened breads from your oven? Is your life’s ambition to create the perfect French baguette? Would you love to make your own flaky croissants from start to finish? If so, this class was created with you in mind. From lecture on preferments to getting your hands into the dough(s), you’ll spend four days immersed with us in all things artisan-baked. You’ll head home armed with new knowledge, and lots of baked goods to share with friends and family. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Intensive Class

Monday-Thursday, October 27-30, 12-5 pm

$400

BEC411 102708

The Whole of It: Baking with Grains

Is the fear of heavy baked goods holding you back from healthy whole grain baking? This class will unveil the mystery to making grain goodies that actually taste delicious! Say goodbye to those doorstops as you overcome the challenges of whole grains, bake using a variety of whole grains and understand the nutritional value of whole grains. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Saturday, November 1, 1 to 5 pm

$90

BECNO8 110108

Pastry Miniatures: More Than A Mouthful!

Small in size, but full in flavor—miniatures are all the rage in the pastry world. The class will feature making three types of petite pastries. Students will learn to intensify flavor for maximum impact. We also include presentation tips for miniature pastries. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Sunday, November 2, 11 to 3

$90

BECNO8 110208

Setting up a Successful Bakery

If you've always dreamed of opening a small bakery, this class will help you on your path. Learn all the aspects of beginning an artisan operation, from what equipment to buy to how to write a business plan. Students will also have the opportunity to mix and bake a variety of products to better understand the choices involved in product and equipment selection, costing, and market assessment. Specific topics will include: bakery layout, equipment selection, product selection, cost control, market assessment, business plans, and management plans. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Professional Hands-on Class

Monday-Wednesday, November 3-5, 9-5 pm daily, lunch included

$600

BEC604 110308

Light My Fire: Creme Brulee

From the classic famed Le Cirque Restaurant, New York City version, to an irresistible fruit and grain combination, we’ll teach you techniques to produce this velvety custard with its caramelized sugar topping as you create your own pastry cream, layer a fruit and nut version and torch a caramelized sugar topping. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Thursday, November 6, 6-8:30

$50

BECNO8 110608

Baking Artisan Bread with Ciril Hitz

Join us for a weekend to celebrate the publication of Ciril’s long awaited book, Baking Artisan Bread (published by Quarry Books and Foreword by Jeffrey Hamelman.) Friday night’s demonstration features pizza and the hands-on session on Saturday will present 3 of the formulas from the book!

Baking Artisan Bread with Ciril Hitz: Pizza!

Making your own pizza is easy and satisfying, and baking with a wood-fired oven is half the fun! If you love pizza and are ready to go beyond the ordinary, then let this inspirational 3-hour demo be the beginning of a wonderful pizza journey. Baking in a Panyol wood-fired oven and using one of the formulas from his newly released book, Ciril Hitz will tempt you with many delicious pizza variations, from subtle classics to sweet surprises and beyond. A casual pizza tasting and book signing will take place after the demo. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Demonstration Class

Friday, November 7, 4-7

$50

BEC575 110708

More Baking Artisan Bread with Ciril Hitz

Experienced professional bakers know the secret to making the most out of each bread formula, and now you can, too! In this class, Ciril Hitz will present 3 of the main formulas in recent book, Baking Artisan Bread, and demonstrate to you how he applies his streamline baking philosophy.  From Focaccia to Whole Wheat to Challah, Chef Hitz will explain how each dough can be transformed quickly and easily into different variations. Be ready to expand your mind and your baking repertoire – you’ll never look at a formula the same way again! A casual tasting and book signing will take place after class. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Saturday, November 8, 9-1

$200 (This price includes the Friday pizza class, as well as a copy of Ciril's book.)

BEC575A 110708

Donuts: Not Just For Breakfast Anymore? with Rosemary Hubbard

Donuts are not just for breakfast anymore!  You’ll find them on the dessert menus of America’s toniest restaurants.Explore the universe of donuts: Churros, Bomblette di Ricotta, and Apple Cider at their American beachhead in New England, King Arthur Flour.  Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, November 9, 11-3

$90

BECNO8 110908

Breads & Pastries for Successful Bakery

Instructor Jeffrey Hamelman will help you master techniques for breads and pastries that will be easy to apply in your own shop. In an in-depth learning experience that will stretch over three days, you will experience a combination of hands-on activities as well as technical and academic instruction. Products you will explore include white breads, whole grain breads, savory products such as pizzas and focaccia, laminated pastries and other yeasted viennoiserie pastries, and more. Learn techniques to help you maximize production efficiency and product quality. Discover how you can create good product diversity without using an excessive number of mixes. Practice methods for using basic doughs in a variety of ways to produce a number of different products. Price includes lunch daily. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Professional Hands-on Class

Monday-Wednesday, November 10-12, 9-5 daily. Lunch included

$600

BEC620 111008

Bagel Basics

Learn how easy it is to bake your own bagels, with more chew and flavor than store-bought! The class will learn how different ingredients affect the final product, as well as a variety of shaping techniques. You'll go home with a batch of bagels and the know-how to bake your own better-than-bought! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, November 13, 6-8:30

$50

BECNO8 111308

Coupe du Monde Pastries with Jory Downer

Learn to make the pastries that won first prize at the 2005 Coupe du Monde with Chef Jory Downer, master baker and owner of Bennison's Bakery in Evanston, Illinois. Friday's demonstrations will feature the pastries that helped to win the "Baking World Cup," with plenty of samples for all. On Saturday, try your hand at producing your own, under Chef Downer's guidance.Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Demonstration and Hands-On Class

Friday and Saturday, November 14 & 15, Friday demonstration: 5:00-7:00 pm
Saturday hands-on class: 9:00 am-1:00 pm

Demonstration: BEC576 111408, $70

Hands-on class, BEC576 111508: $150

Both classes, BEC576A: $200 111408

 

Lofty Layers: Crafting Croissants

Learn the secrets to these tricky pastries.You’ll make sky-high croissants that are crisp and flaky. Discover the five critical stages of croissant production, practice roll-in, cut, shape and bake your own croissants, and see other applications for the dough, both sweet and savory. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, November 16, 11-3

$90

BECNO8 111608

Yeast Breads: The Basics & Beyond

Overcome yeast anxiety forever with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that is successful every time. Bake your own loaf of yeast bread, and learn shaping techniques for other loaves, and understand how different ingredients affect the outcome of your loaves. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, November 17, 6-9

$50

BECNO8 111708

Yeast Breads II: Beyond the Basics

So, you've mastered basic bread and are ready for a new challenge. This class develops your new skills, with an emphasis on shaping techniques--rolls, breadsticks and other small breads to vary the recipes you use every day. Learn to mix dough with additional ingredients, bake loaves with more advanced shaping techniques and learn the art of shaping rolls and small breads. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Tuesday, November 18, 10-1

$50

BECNO8 111708

Bite Into Biscotti

See how simple it is to make these delectable cookies. A double bake gives great biscotti their crisp crunch, and in this class on authentic Italian biscotti, you’ll experience both a classic and chocolate recipe for biscotti, learn the Italian “well method” for mixing dough and practice shaping and mixing techniques unique to biscotti. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, November 20, 6-8:30

$50

BECNO8 112008

Breads For The Holiday Table

Our annual holiday bread class features seasonal breads for the Thanksgiving table. Students will make yeasted autumnal loaves and quick rolls and biscuits to take home and share for the Thanksgiving feast. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Saturday, November 22, 1-5

$90

BECNO8 112208

Whole-Grain Holiday Breadbasket

You'll be proud to serve these delicious (and incredibly nutritious!) whole grain breads this holiday season. This class will unveil the mystery to making grain breads that actually taste delicious! Say goodbye to those doorstops as you overcome the challenges of whole grains, bake using a variety of whole grains and understand the nutritional value of whole grains. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, November 23, 11-3 pm

$90

BECNO8 112308

Pies For The Holiday Table

A holiday repast is not complete without two (or three!) pie choices. Learn the secret to making a flaky and tender pie crust. We'll use seasonal ingredients to create a holiday-worthy pie. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, November 24, 6-9

$50

BECNO8 112408

Bake & Take: Thanksgiving Pies & Rolls

You'll be ready for anything after you've baked a sumptuous pie and delectable rolls for the holiday meal you plan to attend. Whether you have a crew coming to your own home, or you plan to head to Aunt Jane's, we'll help you package your freshly baked creations so they arrive at the holiday table as if they've just come out of the oven! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Wednesday, November 26, 10 am-2 pm

$90

BECNO8 112608

Holiday Gifts From The Kitchen

Thanksgiving is over and it's already time to get a jump on Christmas planning with our annual gift-making class from King Arthur. We know the best gifts are ones you make yourself, and our talented staff of bakers will show you their favorite gifts from the hearth, along with fresh ideas for packaging them. Students will make Taralli, an Italian yeasted biscuit studded with almonds; a rich double chocolate almond poundcake and a classic Scottish shortbread. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Friday, November 28, 1-5

$90

BECNO8 112808

Beauty & The Baguette

At last! Tame the beastly baguette with this hands-on class to help you make the best possible baguettes in your home oven. Learn how to work with a pre-ferment to achieve the maximum flavor. During the course you will mix a traditional baguette dough, get experience shaping and slashing loaves and learn steaming techniques for home ovens. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Saturday, November 29, 1-5

$90

BECNO8 112908

Holiday Gifts From The Kitchen

Thanksgiving is over and it's already time to get a jump on Christmas planning with our annual gift-making class from King Arthur. We know the best gifts are ones you make yourself, and our talented staff of bakers will show you their favorite gifts from the hearth, along with fresh ideas for packaging them. Students will make Taralli, an Italian yeasted biscuit studded with almonds; a rich double chocolate almond poundcake and a classic Scottish shortbread. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, November 30, 11-3

$90

BECNO8 113008

Cake Capers: Luscious Layers

Do your cakes always fall flat? Are they better as doorstops than desserts? Discover the techniques and ingredients professionals use to turn out light, tender layers filled with rich flavor in every bite. Be ready to create as you learn to mix a tender yet-airy cake batter, create a two layer cake and frost your masterpiece with classic chocolate icing. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, December 1, 6 to 8:30 pm

$50

BECDE8 120108

 

That Takes the Cake: Divine Decoration

Do your cakes always fall flat? Are they better as doorstops than desserts? Discover the techniques and ingredients professionals use to turn out light, tender layers filled with rich flavor in every bite. Be ready to create as you learn to mix a tender yet-airy cake batter, create a two layer cake and frost your masterpiece with classic chocolate icing. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Tuesday, December 2, 10 am to 1:00 pm

$50

BECDE8 120208

 

Yeast Breads: The Basics & Beyond

Overcome yeast anxiety forever with this class on basic yeast bread! Plunge your hands into the dough and learn to mix and knead bread that is successful every time. Bake your own loaf of yeast bread, and learn shaping techniques for other loaves, and understand how different ingredients affect the outcome of your loaves. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, December 4, 6 to 9:00 pm

$50

BECDE8 120408

 

Holiday Baking with Ciril Hitz

Join Ciril Hitz, bread instructor at Johnson & Wales University, for a very special class focused on the production of small breads, pastries, and ornaments perfect for holiday giving and entertaining. This full-day holiday workshop includes lunch. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Saturday, December 6, 9:00 a.m.-5:00 p.m.

$200

BEC407 120608

 

For The Challah Of It!

Having trouble making (and braiding!) a tender classic challah? This class focuses on this delicious religious Jewish bread, its history and incarnations. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, December 7, 11 a.m.-3:00 p.m.

$90

BECDE8 120708

 

Edible Art: Marzipan

Who would imagine art could taste so good? Learn the techniques needed to create the most colorful and detailed marzipan sculptures from flowers to creatures. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, December 8, 6-8:30 p.m.

$50

BECDE8 120808

 

If the Choux Fits: Cream Puffs and Eclairs

You’ll be amazed at how simple these sublime pastries are to make, and they have so many applications, both sweet and savory. Expand your baking and entertaining repertoire as you master a quick choux paste, learn shaping for different desserts and make a variety of fillings and finishes. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, December 11, 6-8:30 p.m.

$50

BECDE8 121108

 

Yuletide Baking with Sarah Copeland

Working as a recipe developer and tester with Food Network’s brightest stars, Sarah knows all the in-and-outs to making baking part of a glittering holiday season. Learn with a pro to create unique and delicious baked goods to take home, along with new baking skills. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Saturday, December 13, 9:00 a.m. - 1:00 p.m. 

$150

BEC406 121308

The Magic of Wild Yeast: Sourdough

Learn techniques for baking with sourdough, as well as how to achieve the degree of flavor you prefer. This hands-on class teaches techniques for hand-mixing sourdough. Care and feeding of sourdough starters, shaping, slashing and steam baking of traditional sourdough boules will also be covered. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, December 14, 11:00 a.m. - 3:00 p.m. 

$90

BECDE8 121408

 

The Joy of Cookies

Learn to make quick and delicious-cookies for instant gratification and a full cookie jar. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, December 15, 6 - 9:00 p.m. 

$50

BECDE8 121508

 

Holiday Cookie Swap

Celebrate the season making an assortment of festive cookies for giving and tasting. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, December 18, 6 - 9:00 p.m. 

$50

BECDE8 121808

 

Holiday Cookie Decorating

Make and decorate an assortment beautiful holiday-themed cut-out cookies, using techniques such as flocking, flooding, cutting-out, stenciling and edging. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Saturday, December 20, 1- 5:00 p.m. 

$90

BECDE8 122008

 

Gingerbread House Front: Baking with Kids

You and your favorite baker will spend the afternoon decorating a whimsical holiday gingerbread mansion front, compete with icing and edible candy. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult/Child Hands-On Class

Sunday, December 21 (two sessions): 9:00 a.m.-12:00 noon or 1:00-4:00 p.m.

$85/pair

BECKID08 122108

 

Pie For the Holiday Table

Bake a dazzling, delectable pie you can take home and serve at your own holiday table. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, December 22, 6-9:00 p.m. 

$50

BECDE8 122208

 

A World of Snow: Baking For Kids

Enter the glittering world of snow globes as you create your own edible version, complete with a winter wonderland scene! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Kids Hands-On Class

Tuesday, December 23, 1:00-4:00 p.m.

$50

BECKID08 122308

 

You Can't Catch Me! Baking For Kids

This class for children aged 6-12 revolves around baking and decorating a gingerbread carousel of amusing animals. Each child will bring home their creation – a perfect holiday table centerpiece!  Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Kids Hands-On Class

Wednesday, December 24, 10:00 a.m. - 1:00 p.m.

$50

BECKID08 122408

 

A Sonata of Sweet Breads

This class focuses on making a trio of elegant sweet breads from one tender dough. You’ll learn to make the egg-rich dough by hand, and then learn three shaping techniques that are sure to become a regular part of your baking repertoire, from a raspberry-filled braid to melt-in-your-mouth caramel pecan sticky buns. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Friday, December 26, 1-5:00 p.m. 

$90

BECDE8 122608

 

Beauty & The Baguette

At last! Tame the beastly baguette with this hands-on class to help you make the best possible baguettes in your home oven. Learn how to work with a pre-ferment to achieve the maximum flavor. During the course you will mix a traditional baguette dough, get experience shaping and slashing loaves and learn steaming techniques for home ovens. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Saturday, December 27, 1-5

$90

BECDE8 122708

 

Going With The Grain: Whole Grain Baking

Whole grain baking has been lifted to a whole new level! Come see how you can make tender pastries, light as air breads and sweet tasting scones -- all made with 100 percent whole grains! It's the grain, the whole grain and nothing but the grain in this enlightening class. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Sunday, December 28, 11 am to 3 pm

$90

BECDE8 122108

 

Pizza From The Hearth

Craft your own artisan pizza, topping it with the freshest, seasonal ingredients and baking it on the wood-fired hearth. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Monday, December 29, 1-5 pm

$90

BECWD08 122908

 

Razzle Dazzle! New Year's Eve Desserts

Get ready for renewal with this class on elegant desserts to greet the New Year. We offer presentation ideas as well, so you can really dazzle your guests! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Tuesday, December 30, 1:00-5:00 p.m. 

$90

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Bake & Take: An Appetizing New Year

We'll make delicious party pleasers in this festive class, then help you pack them to go! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Wednesday, December 31, 11a.m. - 3:00 p.m. 

$90

BECDE8 123108