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I live about 45 mins from the King Arthur Flour Company, and they offer baking classes all the time - artisan breads and whatnot. I'm a cook rather than a baker, but one of their classes is on pizza making - they offer it every three or four months. I've always had a conflict, but finally my evening was free last Thursday - my son was at his grandmothers - no obligations. I was down in Cambridge and planned to leave early enough to get back to the class. Finally! My King Arthur Pizza class from the dough experts of experts.
Except... my car wouldn't start. Fuel pump as it turns out. Repair costs into the four digits (for a Saab). I was stuck in Cambridge for days because, as it turns out, you can't use a Mastercard that's secretly a debit card to rent a car.
Will I EVER get to a King Arthur Pizza-making class? The next one is July 13th - I'll shoot for that. Closer together than previously - that's a good thing.
If anyone lives in the Northeast, they offer "public" classes - for most of the "you and me", and then they also offer professional seminars. I'm not a baking professional, but I do fall into the "you and me" class...
Some upcoming examples are:
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.
The Knave of Hearts: Strawberry Tarts
Strawberry season is upon us, and local berries guarantee the best possible fruit tart. See why this glamorous tart is truly the tart supreme, as you mix a classic Pâte Sucrée; make silky pastry cream; design and decorate with fresh strawberries and finish the tart with a glistening glaze!
How Does Your Garden Grow?
Bake up a garden of edible delights! This week of classes for children continues the exploration of baking with a curriculum geared towards the garden. From cookies to cakes, explore a world of flora that's as pretty as it is delicious to eat! This class is for children who have completed grades 1 & 2.
Be Fruitful! Summer Pies & Tarts
Summer is the season for lighter 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, and bake both a pie and tart to take home learning decorative edging techniques.
Mediterranean Breads
We've combed the Mediterranean for the most authentic bread recipes, and come up with a selection sure to whet your appetite for these regional breads. You’ll master the simple techniques for reproducing these specialty loaves in your own kitchen while you mix rustic bread dough using a preferment and work with regional ingredients to create flavorful breads.
Hearty Loaves
Healthy and hearty baked breads are the focus of this three-hour course. These are the breads that pair beautifully with any meal, from soup to salad! In this class, you’ll create a hearty yeast loaf from scratch, make a nutritious whole grain quick bread and learn to use a variety of grains, nuts and seeds
Cool & Creamy: Cheesecake
Cool, Silky, creamy, rich, velvety, melt-in-your-mouth. Cheesecake is the perfect summer dessert, and we’ll give you guidance for the best cheesecake ever, along with some tips for customizing recipes to fit your palate (and your hips!). Students will customize their cake with flavor options, create a number of fillings and learn methods of baking.
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.
Brew Up Some Breads
Bake your own loaf of fragrant yeasted bread using beer! Learn shaping techniques for other successful loaves, and understand how ingredients work together to create breads of loft and delicious flavor.
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.
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!
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.
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.
With Master Baker 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.
Summer Pasta
At last! Summer 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.
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.
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.
Advanced Cake Decoration
Already know how to bake a delicious cake with simple frosting? Now master the art of more advanced decoration. This class explores using a silky butter cream frosting (along with a pastry bag and tips) to pipe elegant designs onto your masterpiece. You’ll also create your own double layer masterpiece, work with marzipan and chocolate plastic for originality in design and practice piping techniques for a number of unique combinations.
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.
Breads & Pastries for the Retail Baker
King Arthur Flour and the Retail Bakers Association join forces for a new seminar series. 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
• sour dough breads
• savory products such as pizzas and focaccia
• laminated pastries
• 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.
Focaccia & Fougasse
Learn how to create and handle the slack doughs required for these rustic flatbreads. Discover the secrets to chewy flavorful focaccia, and fabulous fougasse including the role of preferments in rustic breads and shaping techniques for artisan breads.
Classic French Pastries with Master Baker, Ciril Hitz
Want to learn the secrets of the world's best pastry? World-renowned pastry chef Ciril Hitz returns to King Arthur for a class on pastries. Chef Hitz most recently won Best of Show at the 2004 Bread and Pastry Championship. The Brioche: You may be familiar with this sweet and buttery delight that adorns many European breakfast tables, but are you aware of its versatility? In this class we will discover the seemingly endless possibilities of this true classic and its contemporary variations. We will start with covering the basic Grande Tete shaped brioche and then take the same dough to another level by means of a summer fruit tart and a tasty savory creation, too. We will also take a closer look at its northern European relative, the Stollen, and the southern cousin, the Panatone, both of which share the same basic ingredients with some tasty twists. Come and experience brioche as you never have before!
Bread & Soup Suppers for Summer
Ready to nurture your friends and family with freshly-made whole-grain bread and a simple soup? This Baking Education Center offering is sure to launch you into a light and healthy summer season! You'll learn techniques for making a whole grain yeast bread, then have a chance to customize your loaf and help make two seasonal soups.
Merlin's Magic Oven Baking Camp for Kids
Silver Bells & Cockleshells
Spend the week creating a garden of edible delights -- from flower-shaped breads to butterfly cakes. For children in grades 3, 4 & 5.
Baking in a Wood-Fired Oven
with Rosemary Hubbard and Scott Woolsey of Killdeer Farm
The season is right to join two of the Upper Valley’s most knowledgeable Foodies for a slow-food wood-fired extravaganza! Scott Woolsey, manager of Killdeer Farmstand, and Rosemary Hubbard, a baking instructor and former Dean & Deluca pastry chef, team up to pair local produce and bread with the art of wood fired baking and roasting. We’ll prepare a bevy of local veggies Friday, and on Saturday, the focus will shift to methods for preparing dough and topping 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!
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.
Ethereal Cakes and Summer Compotes
Don’t let the dog days of summer get you down; these light-as-a-feather sponge cakes and their cool, fruity counterparts can give your summer desserts the lift they need. Bring fresh, new desserts to your repertoire as you learn the skills needed to make a light-as-air cake and use seasonal fruits and berries to create a flavorful compote.
Merlin's Magic Oven Baking Camp for Kids
For students in grades 6, 7 & 8.
Cool & Fruity Summer Desserts
Taste the freshness of the season as you create memorable summer desserts. Create a cool silky pastry cream and pair it with summer's fruit bounty and crisp pastry made from scratch!
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.
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.
Pastries of the French Countryside with Mitch Stamm of Johnson & Wales
Join Mitch Stamm, instructor at the College of Culinary Arts at Johnson & Wales University and recent Gold Medal of Des Nautes winner for Best Bakery Display from the Société Culinaire Philanthropique, as he and his students create rustic sweet and savory French pastries inspired by those of the small towns that dot the countryside.
It's the Berries!
We are taking full advantage of summer's ripened berries to create memorable desserts, from flaky fresh raspberry napoleons to blueberry crisp!
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 feuillété and German bienenstich.
Product evaluation and time allotted for questions and answers will be incorporated into each day’s class. Lunch is provided daily.
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.
Mom & Me: We All Scream for Ice Cream
Spend the day with someone you love and let us clean up the mess! Keep your cool making ice cream sandwich treats from start to finish. Tuition covers both child and adult participants. While you spend some quality time with your favorite little baker, you’ll create delicious “sandwich” cookies and make a creamy smooth ice cream from scratch.
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!
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, such as gluten-free, and how to use them.
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.
Setting up a Successful Bakery
with Jeffrey Hamelman and Special Guest Peter Franklin
If you’ve always dreamed of opening a small bakery, this class will help you on your path. Pick the brains of Jeffrey Hamelman and Peter Franklin, on 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.
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.
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