Month

S	M	T	W	T	F	S
		0 events 1 0 events, 1	0 events 2 0 events, 2	0 events 3 0 events, 3	0 events 4 0 events, 4	0 events 5 0 events, 5
0 events 6 0 events, 6	0 events 7 0 events, 7	0 events 8 0 events, 8	0 events 9 0 events, 9	0 events 10 0 events, 10	0 events 11 0 events, 11	0 events 12 0 events, 12
0 events 13 0 events, 13	0 events 14 0 events, 14	0 events 15 0 events, 15	0 events 16 0 events, 16	1 event 17 1 event, 17 12:30 pm - 3:30 pm Shokupan: Japanese Milk Bread with Michael Kalanty September 17 @ 12:30 pm - 3:30 pm Shokupan: Japanese Milk Bread with Michael Kalanty Japanese milk bread is simply irresistible. Known as shokupan in Japan, it is delicate yet sturdy, with a pillowy texture unlike any American sandwich bread. Designed and taught by Chef Michael Kalanty, former Director of Boulangerie for the Le Cordon Bleu Schools, this class is a deep exploration of the techniques, ingredients, and processes that... Read more » Sold Out $160.00	0 events 18 0 events, 18	1 event 19 1 event, 19 1:00 pm - 4:30 pm Gluten-Free Sourdough with Helena del Pesco September 19 @ 1:00 pm - 4:30 pm Gluten-Free Sourdough with Helena del Pesco Learn how easy, and delicious, it can be to make gluten-free sourdough bread at home. From maintaining a starter to achieving oven spring and an open crumb, we will cover it all! In this class you will: Learn how to make and maintain a gluten-free starter. Work with whole grains and pseudo grains such as... Read more » Sold Out $175.00
0 events 20 0 events, 20	0 events 21 0 events, 21	1 event 22 1 event, 22 2026-09-22 Buenas Prácticas de Panificación – Didier Rosada & Katherine Cruz Buenas Prácticas de Panificación – Didier Rosada & Katherine Cruz September 22 - September 23 Buenas Prácticas de Panificación – Didier Rosada & Katherine Cruz Schedule: 8am to 4pm each day Para que una panadería, ya sea pequeña, mediana o grande, cumpla con los estándares de calidad requeridos para su éxito, debe aplicar lo que podemos describir como las “Buenas prácticas en panificación”. Esas practicas son las fundaciones para un proceso de panificación que aseguran una óptima eficiencia en producción... Read more » Sold Out $665.00	1 event 23 1 event, 23 2026-09-22 Buenas Prácticas de Panificación – Didier Rosada & Katherine Cruz	1 event 24 1 event, 24 2026-09-24 Featured Viennoiserie Masterclass (taught in Spanish) with Katherine Cruz Featured Viennoiserie Masterclass (taught in Spanish) with Katherine Cruz Featured September 24 - September 25 Viennoiserie Masterclass (taught in Spanish) with Katherine Cruz Horario: de 8 a.m. a 4 p.m. todos los días Para que cualquier panadería —ya sea pequeña, mediana o grande— cumpla con los estándares de calidad necesarios para alcanzar el éxito, debe implementar lo que se conoce como "Buenas Prácticas de Panificación". Estas prácticas constituyen la base de un proceso que garantiza una eficiencia de... Read more » $665.00	1 event 25 1 event, 25 2026-09-24 Featured Viennoiserie Masterclass (taught in Spanish) with Katherine Cruz	1 event 26 1 event, 26 2026-09-26 Sourdough Baking with Sarah Owens Sourdough Baking with Sarah Owens September 26 - September 27 Sourdough Baking with Sarah Owens Join James Beard award-winning author Sarah Owens as she guides you through a weekend of naturally leavened bakes and preserves using stoneground and roller-milled flours and local produce. Saturday, September 26th & Sunday, September 27th Day One: 9 am to 4:30 pm Day Two: 9 am to 2:30 pm You will learn to use sourdough... Read more » Sold Out $600.00
1 event 27 1 event, 27 2026-09-26 Sourdough Baking with Sarah Owens Sourdough Baking with Sarah Owens	0 events 28 0 events, 28	0 events 29 0 events, 29	0 events 30 0 events, 30