Events
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This two-day Masterclass is geared towards pizza professionals, and those new to the industry, who want to add or learn a new style of pizza for their restaurants. In this class you will learn 3 different styles of American pizza: Classic NY Detroit Pan Tavern Style During class, Chef Laura and Chef Leah will also... Read more »
$750.00
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Doughnuts, is there anything they can't do? In this class, you'll work a rich, buttery brioche base dough, learning to shape, fry, fill, and glaze your way through a serious spread, including the not-so-secret recipe behind Chef Rachel Wyman's $10,000 prize-winning Tres Leches doughnut. You will learn: Dough Handling - Fermentation doesn't have to run... Read more »
$185.00
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Spend the day with cookbook author and teacher Rosetta Costantino and learn to shape traditional pasta from many regions of Southern Italy, made with only durum wheat flour and water. Using only your hands you will shape the dough in various shapes such as cavatelli, orecchiette, busiati, fusilli, gnocchi, lorighittas and more. This is a... Read more »
$175.00
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Schedule: Day 1: August 9, 9:00 AM - 4:00 PM Day 2: August 10, 7:30 AM - 5:00 PM This two-day masterclass blends theory, practical application, and troubleshooting to build precision in laminated doughs. Designed for professional bakers and experienced home bakers, it combines technical knowledge with hands-on experience to develop a deeper understanding of laminated doughs from the inside out. Day... Read more »
$1,100.00
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Join James Beard Award-winning author Sarah Owens as she guides you through this one-day workshop focused on hearty, wholegrain breads leavened with sourdough starter. You will explore the flavors and textures of nourishing grains such as einkorn, rye, and emmer and use techniques such as soaking, scalding, and culturing porridges to improve flavor and texture... Read more »
$300.00
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Join celebrated pastry chef and author Jim Dodge for an afternoon of baking! In this class, you will learn the secrets to making and baking the perfect pie crust, how to create winning flavor combinations for both sweet and savory fillings, how to make your own almond paste, and how to manage baking with different... Read more »
$175.00
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Three cucumbers, three techniques, three very different jars. Join Chef Sam Paone, founder of Golden State Pickle Works, for this deep dive into preserving cucumbers! You will learn to make: Classic Lacto-Fermented New York Dill Pickles Sweet and Spicy Quick-Pickled Mixed Cucumbers Chinese-Style Smashed Pickled Cucumbers Class opens with a side-by-side tasting of... Read more »
$160.00
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You already know how to make a great sourdough loaf. Now let’s make it extraordinary. Inclusions are one of the most rewarding ways to expand your sourdough repertoire and one of the most misunderstood. When do you add them? How do you keep chunky mix-ins from tearing your dough? How does moisture from olives or... Read more »
$200.00
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A Three Day Class Friday, August 21, 2026 8 am to 4 pm Saturday, August 22, 2026 8 am to 4 pm Sunday, August 23, 2026 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 »
$800.00
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Who doesn't love a croissant fresh from the oven?! Join Chef Lisal Moran as she teaches how to successfully make your own hand-rolled croissants in your home kitchen using only a few simple tools and easily found ingredients. These croissants require no sourdough starter and create a product that will make you proud every time!... Read more »
$200.00
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Saturday & Sunday, 9 am to 5 pm Join us for two days of intensive bread baking! There are some breads that are especially valuable teaching tools, and Chef Michael Kalanty has selected his favorites from these to create an exceptional learning experience. Through demonstrations, discussion, hands-on baking, and practical problem-solving, this course brings the... Read more »
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$675.00
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