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:
January-April, 2009

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,January 3, 1 -5 pm

$90

BECJA9 010309

Bread & Soup Suppers for Winter

Ready to nurture your friends and family with freshly-made whole-grain bread and a healthy soup? This Baking Education Center offering is sure to launch you into a warm and cozy winter season! You'll learn techniques for making a hearty yeast bread, then have a chance to customize your loaf and help make a seasonal soup. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Sunday,January 4, 11 am -3 pm

$90

BECJA9 010409

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, January 5, 6 to 9 pm

$60

BECJA9 010509

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, January 6, 10 am to 1 pm

$60

BECJA9 010609

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

Thursday, January 8, 6 to 9 pm

$60

BECJA9 010809

Family Night: Pizza To Go!

Let us teach you to make great pizza and go home with dinner for 4 people, including salad and dessert. Come with your family, or on your own, and bake dinner in our beautiful wood-fired oven! While the dough rises, you'll make dessert and when the pizza comes out of the oven, we'll package it up and send you home with a meal and the skill to make it again and again. Each tuition covers up to 4 family members, so everyone can help! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult/Child Hands-On Class

Friday, January 9, 3:30 to 5:30 pm

$50

BECJA9 010909

Flatbreads From the Hearth

We are firing up our wood-burning oven to create and bake chewy flavorful focaccia, and fabulous fougasse. You'll learn to make and handle the slack doughs required for these rustic flatbreads and learn the role of preferments in rustic breads and shaping techniques for artisan breads. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Saturday, January 10, 1 to 5 pm

BECWD09 011009

Bread 101

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 fragrant yeasted bread; learn shaping techniques for other successful loaves, and understand how ingredients work together to create breads of loft and delicious flavor. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, January 11, 11 am to 3 pm

$90

BECJA9 011109

Light My Fire: Crème Brûlée

You'll make the classic famed Le Cirque Restaurant, New York City version of this irresistable dessert. We teach you tips and techniques to produce velvety custard and its caramelized sugar topping, as well as a rich, seasonal variation on the standard. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, January 12, 6 to 8:30 pm

$60

BECJA9 011209

Pizza Perfected

We love pizza, and we've come up with techniques to rival any pizza you can buy. You will prepare classic Neapolitan pizza and learn to customize it for flavor and texture. You'll also hand-stretch dough, shape calzone, and get information on simulating a brick pizza oven at home. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, January 15, 6 to 8:30 pm

$60

BECJA9 011509

Bread Baking in a Wood-Fired Brick 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 expose the class to different styles of ovens including customized brick and mortar ovens and those made of earth and pre-fabricated kits.

Students will learn to utilize the range of temperatures from a single firing as we bake pizza on Friday evening and explore two hearty hearth breads on Saturday. Other culinary uses of retained heat will be discussed.

Richard Miscovich teaches artisan baking at Johnson & Wales in Providence, Rhode Island. He spends the summer in coastal North Carolina, growing a variety of grains and baking organic hearth breads at his brick oven microbakery. Since building his oven in 1996, Richard has been involved in the construction of several styles of wood-fired ovens. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult 10-hour Intensive Hands-On Class

Friday, January 16 & Saturday, January 17

Friday, 4 to 7 pm, Saturday, 9 am to 4 pm

$275

BEC401 011609

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, January 18, 11 am to 3 pm

$90

BECJA9 011809

The Fundamentals of Bread Baking with Jeffrey Hamelman

The Fundamentals of Bread Baking class is designed for professionals and those with basic professional experience who wish to elevate their skills. The lecture portion of each 8-hour day is designed to build a sound academic understanding of the entire bread-making process. Extensive hands-on work, with an emphasis on proper shaping techniques, will be a focus of each class day. Students will learn about the function of ingredients in bread, the control of the fermentation process, the various forms of yeasted pre-ferments and how to use them, as well as practical applications, such as determining proper dough temperature, baker’s math, and how to adjust the weight of bread formulas to meet production demands. This class also provides a discussion and introduction to the production of croissant and brioche. The criteria of what makes good bread will be discussed along with daily product evaluations. Time will be allotted each day for questions and answers. Lunch is provided daily. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Professional Hands-on Class

Monday-Friday, January 19-23, 9-5 pm daily, lunch included

$900

BEC601 011909

Making Miche with James MacGuire

Learn the secrets to perfecting this magnificent loaf from the master! This demonstration and hands-on class with renowned Master Baker, James MacGuire, will include the technique and production of naturally leavened Miche loaves, both in a bakery and a home environment.. This crusty, European-style artisan bread, is famed for its large size and use of high extraction flour, making for a healthier loaf. Hands-on class students will leave with their own loaves of bread, as well as the understanding of how to recreate these breads at home. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Guest Demonstration and Hands-On Class

Friday, January 23 & Saturday, January 24

Friday Demonstration, 5 to 7 pm

$50

BEC577 012309

Saturday Hands-on, 9 am to 1 pm

$200 (includes required Friday demonstration)

BEC577A 012309

Be Fruitful! Winter Pies & Tarts

Winter is the season for richer pies and tarts. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. In that class you will mix and roll pastry from scratch, make seasonal 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

Sunday, January 25, 11 am to 3 pm

$90

BECJA9 012509

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, January 26-29, 12-5 pm

$400

BEC411 012609

Family Night: Potpie To Go!

Learn to make homemade potpie with a tender, flaky top crust and go home with dinner for 4 people, including salad and dessert. Come with your family, or on your own, and bake dinner to take home! As the potpie bakes, , you'll make dessert and when the pie comes out of the oven, we'll package it up and send you home with a meal and the skill to make it again and again. Each tuition covers up to 4 family members, so everyone can help! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult/Child Hands-On Class

Friday, January 30, 3:30 to 5:30 pm

$50

BECJA9 013009

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, January 31, 1-5 pm

$90

BECJA9 013109

Lofty Layers: Crafting Croissants

Discover the secrets to these tricky pastries. You'll make sky-high croissants that are crisp and flaky. Learn the five critical stages of croissant production; 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, February 1, 11 am-3 pm

$90

BECFE9 020109

Cabin Fever: Exotic Baking

Want to get away from it all? Escape the grip of winter through the virtual baking of exotic delights! In this new BEC offering we will create a dessert feast using exotic fruits, learn the skills to making a tender cake and pair tropical flavors to escape the everyday. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, February 2, 6-9 pm

$60

BECFE9 020209

That Takes The Cake: Divine Decoration

Learn the techniques you need to design and decorate festive cakes for any occasion. You will make the icing you need, then plan and execute a design for a double layer cake. Bring your imagination---we'll provide the rest, as you apply icing to create a level cake, practice making an essential crumb coat and use a pastry bag to pipe decorations. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, February 5, 6-9 pm

$60

BECFE9 020509

Whole Grains, Sprouted Grains and Hearth Breads with Richard Miscovich

Whole grains are healthy, satisfying and a fundamental component of traditional hearth breads around the world. In this advanced class, artisan bread baker Richard Miscovich takes students on a journey from whole grain to baked loaf as the class grinds whole grains into flour, learns artisan techniques to successfully incorporate whole grains into hearth breads, and bakes three whole-grain classics—German Sourdough Rye, 100% Whole Wheat Desem, and Whole Wheat Seven Grain.

The class will also make a moist, yeast-free manna-style bread from sprouted grains and learn how to sprout whole grains and use them to add nutrition, texture and a natural sweetness to hearth breads, salads, and more.

Some experience with hearth bread baking is recommended. Class size is limited to 12.

Richard Miscovich teaches artisan bread baking at Johnson & Wales in Providence, RI and is a member of the Board of the Bread Bakers Guild of America. He spends the summers in coastal North Carolina where he bakes organic hearth breads at his brick oven microbakery, One Acre Garden and Bakery.

Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult 10-hour Intensive Hands-On Class

Friday, February 6 & Saturday, February 7

Friday, 4 to 7 pm, Saturday, 9 am to 4 pm

$250

BEC401 020609

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,February 8, 11 am - 3 pm

$90

BECFE9 020809

The Flatbreads of Italy

You’ll make two Italian inspired flatbreads, one of them made with a preferment and the other using the classic Italian “00” flour. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday,February 9, 6 - 9 pm

$60

BECFE9 020909

Food Lover's Feast

Spend the evening creating incredibly indulgent foods. From champagne to truffles, this class promises memories for years to come. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, February 12, 6-9 pm 

$60 per person

$95 for two

BECFE9 021209

What's for Dinner? Soup & Bread To Go!

Learn to make a hearty soup and go home with dinner for 4 people, including salad and dessert. Join us while the kids are in school, and we'll bake up some bread while the soup simmers.! While the dough rises, you'll make dessert and when the bread comes out of the oven, we'll package it up and send you home with a meal and the skill to make it again and again. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Friday, February 13, 12 to 2 pm

$50

BECFE9 021309

Baking For Two

Spend the weekend with your Valentine, doing what comes naturally—baking, of course! The recipes for this 8-hour,intensive class lend themselves to teamwork, and we’ll leave plenty of time for enjoying a delicious lunch together on Saturday. In honor of the holiday, we’ll be sure to include chocolate in the weekend menu! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

8-hour Intensive Hands-on Class

Saturday, February 14, 9 am-5 pm, lunch included

$150 per person, $250 for two

BEC407 021409

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, February 15, 11 am to 3 pm

$90

BECFE9 021509

Monkey Around with Pizza: Baking for Kids

See how they make pizza in Italy, and create your own pizza pie, including mixing, kneading and stretching the dough into a tasty crust. Learn where pizza began, and taste your own pie while enjoying a pizza adventure with everyone’s favorite monkey. For children enrolled in grades 1 & 2.

Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Children's Hands-on Class

Monday, February 16, 1-4 pm

$45

BECKID09 021609

Monkey Bread: Baking for Kids

Wondering what makes bread rise? You’ll learn the secrets to how yeast and flour combine to create a deliciously fun-to-make cinnamon-rich Monkey Bread to share with friends and family. For children enrolled in grades 3, 4 & 5.

Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Children's Hands-on Class

Tuesday, February 17, 1-4 pm

$45

BECKID09 021709

Going Ape for Cake: Baking for Kids

Learn to make a beautiful butter cake, and decorate it to look like a monkey! You'll learn techniques for icing and decoration that you can use for any cake. Class for children enrolled in grades 6, 7 & 8.

Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Children's Hands-on Class

Wednesday, February 18, 1-4 pm

$45

BECKID09 021809

Sticky Fingers: Breakfast Buns

These are the old-fashioned cinnamon buns just like grandma made. You'll make a trio of sweet temptations--the classic iced cinnamon buns, both a yeasted and a quick version, and sticky buns with a finger-licking gooey caramel topping!Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Thursday, February 19, 1-5 pm

$90

BECFE9 021909

What's for Dinner? Stromboli To Go!

Learn to make a this hearty loaf and go home with dinner for 4 people, including salad and dessert. Join us while the kids are in school, and we'll teach you this loaf that can be varied for countless meals.! While the dough rises, you'll make dessert and when the bread comes out of the oven, we'll package it up and send you home with a meal and the skill to make it again and again. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Friday, February 20, 12-2 pm

$50

BECFE9 022009

Cupcakes from Scratch: Baking with Kids

Bring your favorite baker to King Arthur and have fun making and decorating your own batch of cupcakes from scratch. We'll clean up the mess, and you'll go home with cupcakes you'll both be proud to share! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult/Child Hands-On Class

Friday, February 20, 1-4 pm

$85/pair

BECKID09 022109

Gnocch, Gnocch, Gnocchi

Learn the secret to these pillowy pastas. You'll mix the dough and have plenty of practice shaping the gnocchi. Then the class turns to saucing and serving these perfect potato pillows! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, February 22, 11 am-3 pm

$90

BECFE9 022209

Advanced Bread Baking with Jeffrey Hamelman

The Advanced Bread Baking class is designed for professionals seeking to further their knowledge and refine their hands-on skills. Building on the Fundamentals of Bread Baking class, the curriculum offers a more complex and technical examination of the bread baker's art. Lecture material will focus extensively on the creation, use, and maintenance of sourdough and levain cultures, as well as the production of laminated pastries. Students will produce various breads of both French and German origin. Hands-on time will also be devoted to decorative breads. Breads will range from those using 100% white flour to those using 100% rye flour. A key focus will be on breads that are naturally leavened, with emphasis on various ways to incorporate them into different production schedules. Students will produce viennoiserie, including brioche, croissant, Danish, and variations of these, such as French brioche and German bienenstich. Product evaluation and time allotted for questions and answers will be incorporated into each day's class. Lunch is provided daily. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Professional Hands-on Class

Monday-Friday, February 23-27, 9-5 pm daily, lunch included

$900

BEC602 022309

Winter Pasta

The winter pasta palate is rich and comforting. 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

Saturday, February 28, 1-5 pm

$90

BECFE9 022809

Breakfast Breads From Around the World

We love breakfast and so does the rest of the world! We've gathered some of our international favorites to help you find a new way to start your day off right. We'll include both yeasted and quick breads to be sure you've got a recipe to match your morning style. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, March 1, 11 am-3 pm

$90

BECMA9 030109

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. You'll mix a tender yet-airy cake batter, create a two layer cake and see how to 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, March 2, 6-8:30 pm

$60

BECMA9 030209

That Takes The Cake: Divine Decoration

Learn the techniques you need to design and decorate festive cakes for any occasion. You will make the icing you need, then plan and execute a design for a double layer cake. Bring your imagination---we'll provide the rest, as you apply icing to create a level cake, practice making an essential crumb coat and use a pastry bag to pipe decorations. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Tuesday, March 3, 10 am-1 pm

$60

BECMA9 030309

Hasty Pastry: Blitz Puff

Pinched for time? Still want to be creative? No problem! You’ll master turning out delicious flaky hors d’ouevres and pastries in a snap as you make quick and easy puff pastry dough, use puff pastry to make simple hors d’ouevres and desserts and learn how to store puff dough for impromptu baking. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, March 5, 6-8:30 pm

$60

BECMA9 030509

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, March 7, 1-5 pm

$90

BECMA9 030709

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, March 8, 11 am-3 pm

$90

BECMA9 030809

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,March 9, 6 to 9 pm

$60

BECMA9 030909

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, March 10, 10 am-1 pm

$60

BECMA9 031009

Easy As Pie

Does the thought of making your own piecrust strike terror in your heart? Do you sneak frozen pre-made crust from the grocery store into your home? This class will banish even the worst case of crust anxiety! Students will roll out perfect, delectable pastry for a two crust pie and blind-bake a pie shell. Fillings will feature seasonal fruits, and everyone goes home with delicious pie to dazzle friends and family! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, March 12, 6-9 pm

$60

BECMA9 031209

Bread Baking in a Wood-Fired Oven with Jeffrey Hamelman

If you love artisan breads, spend the weekend learning the art of baking in our beautiful new wood-fired oven. Our own Bakery Director Jeffrey Hamelman, a Master Baker and author of the IACP award winning book Bread: A Baker's Book of Techniques and Recipes, leads the class in mixing dough, shaping loaves and firing the oven. Chef Hamelman will explain wood-fired baking techniques and help you create crackling, crisp loaves. Saturday lunch included. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult 10-hour Intensive Hands-On Class

Friday, March 13 & Saturday, March 14

Friday, 2-5 pm, Saturday, 9 am-4 pm

$275

BEC401 031309

Maple Madness

Vermont is at the heart of maple country, and we're willing to try maple syrup on or in anything! Well, almost. During this class, we’ll mix a maple-flavored bread dough using whole grain, and flour, make a piecrust, mix a maple pie filling and use maple sugar in a cookie recipe. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, March 15, 11 am-3 pm

$90

BECMA8 031509

Flatbreads From the Hearth

We are firing up our wood-burning oven to create and bake chewy flavorful focaccia, and fabulous fougasse. You'll learn to make and handle the slack doughs required for these rustic flatbreads and learn the role of preferments in rustic breads and shaping techniques for artisan breads. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, March 15, 11am-3 pm

$90

BECWD09 03150

 

Erin Go Bread: Irish Breads

Join us for an evening of classic Irish loaves.No green food in sight! You'll make a dark Irish brown bread and a fragrant Irish soda bread, studded with currants.Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, March 16, 11am-3 pm

$60

BECMA9 031609

One Pot Wonders: Yankee Suppers

In life, it’s the simple things that count. Join us in learning the basics to setting a simple and healthy meal on the table as you prepare a simple, healthful, main dish with a New England theme in mind. We’ll delve into a little New England history to make these one-pot wonders! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.  

Adult Hands-On Class

Thursday, March 19, 6-9 pm

$60

BECMA9 031909

 

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, March 21, 1 -5 pm

$90

BECMA9 032109

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, March 22, 11am-3 pm

$90

BECWD09 032209

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, March 22, 11 am to 3 pm

$90

BECMA9 032209

 

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, March 23-25, 9-5 pm daily, lunch included

$600

BEC604 032309

The Sweet Life: Desserts from Chanterelle with author and pastry chef  Kate Zuckerman

Kate Zuckerman, head pastry chef at New York’s esteemed Chanterelle restaurant and named Pastry Chef of the Year in 2005 by Pastry Arts and Design magazine, will present a demonstration of seasonal dessert techniques Friday and teach a hands-on class Saturday. 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, March 27 & 28

Friday Demo: 5-7 pm; Saturday Hands-on Class: 9 am-1 pm

Demo: $50 BEC578

Hands-on Class: $175 BEC578

Both Demo and Class: BEC578A $200

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, Berliners 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, March 29, 11 am-3 pm

$90

BECMA9 032909

 

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, March 30-April 1, 9-5 daily. Lunch included

$600

BEC620 033009

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, April 2, 6-9 pm

$60

BECAP9 040209

American Flatbreads: Baking in a Wood-Fired Oven

Join us this weekend for a wood fired oven extravaganza!  The weekend begins Friday afternoon with Vermont's American Flatbreads Pizzaiolo Paul Krcmar demonstrating techniques for his wonderful doughs. On Saturday, class will focus on methods for preparing a variety of pizzas and flatbreads, and culminate in a wood-fired oven bake of these savory breads. This promises to be a very special class, but space is limited, so sign up early! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334. 

Adult 10-hour Intensive Hands-On Class

Friday, April 3 & Saturday, April 4

Friday, 2 to 6 pm, Saturday, 9 am to 3 pm

$275

BEC403 040309

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, April 5, 11 am - 3 pm

$90

BECAP9 040509

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,April 6, 6 to 9 pm

$60

BECAP9 040609

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, April 7, 10 am to 1 pm

$60

BECAP9 040709

Easter Traditions: Celebration Breads

The Easter tradition is rich in celebratory breads from around the world. We'll make two of our favorites--one yeasted, and one quick--to keep your strength up while munching jelly beans! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Thursday, April 9, 6-9 pm

$60

BECAP9 040909

Honey Bunny: Baking with Kids

Come celebrate the season of renewal with your favorite little baker. You'll bake and decorate a beautiful cake for Easter and let us clean up the mess! Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult/Child Hands-On Class

Saturday, April 11, 12-3 pm

$85/pair

BECKID09 041109

Far-Flung Flatbreads

We've combed the world for the best flatbreads, and come up with an international assortment sure to whet your appetite for these ancient breads. You'll taste your way across countries and continents, from Italy to India, mastering the simple techniques for reproducing each country's specialty in your own kitchen while you discover cultural settings for different flatbreads, and their serving traditions, how to fabricate both dough and batter flatbreads and work with specialty flours.Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Monday, April 13, 6-9 pm

$60

BECAP9 041309

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, April 16, 6 to 8:30 pm

$60

BECAP9 041609

Lofty Layers: Crafting Croissants

Discover the secrets to these tricky pastries. You'll make sky-high croissants that are crisp and flaky. Learn the five critical stages of croissant production; 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

Saturday, April 18, 1-5 pm

$90

BECAP9 041809

Primavera Pasta

At last! Spring is here! We'll make pasta that's tender and toothsome, and we'll let the season be the inspiration for saucing it. Join us and learn to make a simple, elegant egg pasta dough by hand, create elegant sauces using seasonal produce, and create unique pasta shapes. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-On Class

Sunday, April 19, 11 am-3 pm

$90

BECAP9 041909

 

Flower Power: Baking for Kids

Welcome spring with a beautiful semolina bread you make yourself from scratch. You’ll form and bake this golden loaf in the shape of sunflower. For children in grades 1 & 2. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Children's Hands-on Class

Monday, April 20, 1-4 pm

$45

BECKID09 042009

Making Mudcakes: Baking for Kids

April Showers bring May flowers -- and plenty of mud! Make an edible version of this rich and gooey substance. You'll also create some edible critters to decorate your masterpiece!For children in grades 3, 4 & 5. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Children's Hands-on Class

Tuesday, April 21, 1-4 pm

$45

BECKID09 042109

Spring Peepers: Baking with Kids

Jeepers-Creepers! Warmer weather is on the way. Spend quality time with someone you love, creating cupcakes to celebrate the arrival of spring. Learn to create light-as-air cupcakes and a silky buttercream frosting. Decorate your cupcakes with hand-crafted edible peepers -- a harbinger of spring in Vermont. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult/Child Hands-On Class

Wednesday, April 22, 1-4 pm

$85/pair

BECKID09 042209

 

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

Thursday, April 24, 1-5 pm

$90

BECAP9 042409

Naturally Leavened Breads with Certified Master Baker Jeffrey Hamelman

If you love naturally leavened artisan breads, this is the class for you! Spend two days immersed in natural leavens as you increase your knowledge and refine your hands-on skills in making authentic naturally leavened breads. Jeffrey's love of bread shines through in these handcrafted loaves. Learn both the history of preferment and its application and benefits in bread baking. Students will produce various 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 10-hour Intensive Hands-On Class

Friday, April 24 & Saturday, April 25

Friday, 2-5 pm, Saturday, 9 am-4 pm

$250

BEC401 042409

 

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, April 26, 11 am to 3 pm

$90

BECAP9 042609

Pucker Up! Luscious Lemon Desserts

Some like it tart, and if that applies to you, don’t miss this class! We’ll spend three hours celebrating the lemon (including tasting the revered Meyer Lemon) You will make three light and tasty lemon dishes, including light-as-air lemon madeleines. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Monday, April 27, 6-9 pm

$60

BECAP9 042709

Biscuits & Scones

Have feathery-light scones and tender biscuits eluded you? See how simple baking can be with these quick and delicious recipes for any meal. Have fun with seasonal recipes while you learn mixing techniques for quick breads and scones, understand the action of chemical leaveners and learn shortcuts for preparing and storing biscuits and scones. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Adult Hands-on Class

Thursday, April 30, 6-8:30 pm

$60

BECAP9 043009

The Fundamentals of Bread Baking with Jeffrey Hamelman

The Fundamentals of Bread Baking class is designed for professionals and those with basic professional experience who wish to elevate their skills. The lecture portion of each 8-hour day is designed to build a sound academic understanding of the entire bread-making process. Extensive hands-on work, with an emphasis on proper shaping techniques, will be a focus of each class day. Students will learn about the function of ingredients in bread, the control of the fermentation process, the various forms of yeasted pre-ferments and how to use them, as well as practical applications, such as determining proper dough temperature, baker's math, and how to adjust the weight of bread formulas to meet production demands. This class also provides a discussion and introduction to the production of croissant and brioche. The criteria of what makes good bread will be discussed along with daily product evaluations. Time will be allotted each day for questions and answers. Lunch is provided daily. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Professional Hands-on Class

Monday-Friday, May 4-8, 9-5 pm daily, lunch included

$900

BEC601 050409

Introduction to International Pastries with Jeffrey Hamelman

Introduction to International Pastries is a class designed to offer bakers and pastry chefs a hands-on exploration of pastry products from a number of countries. The class is intended to increase each student's understanding of pastry techniques, and to expand his or her repertoire of fine pastry production. In the class the focus will be on traditional and modern pastries from France, Italy, Germany-Switzerland, and the United States. Combining lecture and production each day, the class will examine the historical context of the pastries, and focus on proper ingredient choice, mise-en-place, and detailed production techniques from mixing through finish work, to ensure consistently superior results. Within the historical baking traditions of the different countries, the students will make cakes, tarts, creams and fillings, individual pastries and desserts, and representative cookies. Finish work will include the decoration of various cakes and tarts with buttercream, piping chocolate, and fresh fruits in season. Time for product evaluation, as well as for questions and answers, will be incorporated into each day's class. Lunch is provided daily. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

Professional Hands-on Class

Monday-Friday, June22-26, 9-5 pm daily, lunch included

$900

BEC603 062209