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"Why don't we just take the Top Ten Breads of my career and package those as a complete learning experience!" That's what Master Baker Michael Kalanty said when we first started thinking about a baking weekend for bread lovers of all levels. Join us for a two-day class in beautiful Petaluma, named one of the... Read more »
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$550.00
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Come experience the art of making the French baguette from the guy who beat the French! In this three-hour, hands-on class we will explore how the intricacies of flour, water, salt and yeast make the most iconic bread in the world. It is at the same time one of the simplest and one of the... Read more »
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$165.00
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A Three Day Class Friday, August 1, 2025 8 am to 4 pm Saturday, August 2, 2025 8 am to 4 pm Sunday, August 3, 2025 8 am to 4 pm Creating consistency in baking and incorporating stone ground whole grains, can prove to be two big hurdles for both home bakers and those in... Read more »
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$675.00
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In this class you will learn how to manipulate fermentation and maturation to make 2 of the most popular American pizza styles using just 1 dough. Spend the day with 5-time Pizza Champion Leah Scurto of PizzaLeah. She'll show you how to master two popular pizza styles: California Artisan, and the thick, crunchy pan pizza... Read more »
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$235.00
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1 event,
Featured
"Why don't we just take the Top Ten Breads of my career and package those as a complete learning experience!" That's what Master Baker Michael Kalanty said when we first started thinking about a bakingexperience for bread lovers of all levels. Join us for a two-day class in beautiful Petaluma, named one of the "Vibiest... Read more »
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$600.00
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In this class, we’ll dive into the process of making a naturally leavened light brioche—rich, buttery, and leavened entirely with sourdough starter. You’ll learn how to mix and strengthen enriched dough by hand, how to manage fermentation to avoid excessive sourness, and how to maintain a sweet, active starter. Laila will demonstrate shaping and baking... Read more »
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$220.00
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Happy Birthday, Julia! Celebrate Julia Child’s birthday, August 15, with a class inspired by the dishes she made iconic. We’ll cook our way through Boeuf Bourguignon, Sole Meunière, Pissaladière (a savory tart with caramelized onions, anchovies, and olives), Potato Leek Soup, Niçoise Salad, Cheese Soufflé, and Chocolate Mousse Cake. Join us as we honor the... Read more »
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$210.00
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1 event,
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Discover the rich flavors and nutritional benefits of baking with ancient grains and alternative whole grain flours in this hands-on sourdough workshop. Learn to work with spelt, buckwheat, and rye using specialized techniques designed to unlock the maximum potential of each grain in bread. Learn Grain-Specific Mastery: Tailored hydration, dough temperature and fermentation for... Read more »
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$225.00
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Roll up your sleeves and leave your passport at home-- Rosetta Costantino tours us through Italy in her monthly offerings here at the Artisan Baking Center! In this class we travel to Palermo, Sicily where you will learn how to make some of the season's best dishes. This is a social and active class that... Read more »
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$175.00
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Wednesday through Friday, August 27th, 28th and 29th, 9 am to 4 pm each day Ready to turn your passion for sourdough into a thriving microbakery? This 3-day hands-on class is designed to guide you through every step of launching your own baking business. You’ll learn the full sourdough process—from mixing and fermentation to baking—and... Read more »
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$900.00
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Join us for an immersive class into the diverse and delicious world of savory pies! In this hands-on workshop, you'll learn the art of crafting savory pies that span continents and cultures. From the comforting familiarity of traditional chicken pie to the bold flavors of pork, beef, and even seafood pies, you'll uncover the secrets... Read more »
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$210.00
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The Science of Consistent Sourdough Baking with Allison White of Matriarch Bread

The Science of Consistent Sourdough Baking with Allison White of Matriarch Bread

The Science of Consistent Sourdough Baking with Allison White of Matriarch Bread




Ancient Grains and Alternative Flours: A Sourdough Workshop with Anna Makievska

