We’ll take a deep dive into how to make the most iconic pastry around, the classic croissant, and explore its versatility in both sweet and savory applications. Comfortable attire and non-slip shoes highly recommended.

Welcome to the wacky but satisfying world of sourdough, or wild yeast, breads. We’ll learn the basics of creating and maintaining a sourdough starter; mixing, shaping, and proofing breads; and best practices for baking breads in your home oven. Comfortable attire and non-slip shoes highly recommended.

In this class we’ll explore some of the rich diversity of flatbreads around the world, from the more familiar pizza and focaccia to lesser known traditions like Turkish bazlama and Finnish rieska. Comfortable attire and non-slip shoes highly recommended.

Join us as we delve into savory hand pies, hearty fare for the cold winter months. We’ll make some Aussi- style meat pies, French pithivier, and Israeli bourekas. Comfortable attire and non-slip shoes highly recommended.

Learn the basics of brioche, a versatile butter and egg-rich dough from France. We’ll showcase its range of baking applications, such as classic brioche â tête, regional French bressane, cinnamon and cardamom buns, and savory tarts. Comfortable attire and non-slip shoes recommended.

Croissants have become one of the most trendy and exciting products in the bakery world. A quick jaunt in social media will reveal a dizzying array of shapes, colors and flavors. In this class we review the basics of croissant production, including dough making, lamination and proofing, and explore newer techniques, such as molded croissants, bicolor croissants, and reverse laminated croissants. Prior Croissant class not necessary but helpful. Comfortable attire and shoes recommended.