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800.827.6836 | Norwich, Vermont

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Home baker classes

The Baking Education Center: home baker classes

From the wood-fired oven

Pizza from the Hearth

Craft your own artisan pizza and top it with the freshest, seasonal ingredients. We’ll make two deliciously different pizza doughs and bake them on our beautiful wood-fired hearth. Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont. Call 1.800.652.3334.

  • Sunday, September 13, 11 am to 3 pm $90
  • Sunday, November 8, 11 am to 3 pm $90

Flatbreads from the Hearth

Learn to bake the way people have baked for centuries—on the heat of a wood-fired hearth. You’ll bake two unique flatbreads and see how the wood-fired oven and seasonal toppings take your baking to a new level.

  • Saturday, September 5, 1-5 pm $90

Whole Grains from the Hearth

How do you get good nutrition without sacrificing crust and crumb in hearth breads? This class zeroes in on incorporating healthy grains and seeds into breads without giving up the chewy texture that’s the hallmark of good bread. We’ll bake some of the breads in the wood-fired oven, but the techniques you learn will apply to baking at home as well.

  • Sunday, September 20, 11 am to 3 pm $90
  • Sign me up! Sunday, November 22, 11 am to 3 pm $90

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 Scandinavia 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. You’ll make both dough and batter flatbreads and practice working with specialty flours.

  • SOLD OUT!Sunday, October 4, 11 am to 3 pm $90

Perfect Pies & Pastries

Donuts: Not Just for Breakfast!

Donuts are not just for breakfast anymore! You’ll find them on the dessert menus of America’s toniest restaurants. Explore the universe of donuts: Churros, Bomblette di Ricotta, Berliners and Apple Cider at their American beachhead in New England, King Arthur Flour.

Hasty Pastry: Blitz Puff

This is one of our favorite doughs to have on hand for quick, last-minute meals and appetizers for any occasion. Traditional puff pastry is so time-consuming it intimidates even the most accomplished bakers, but this simple technique will keep you from ever buying pre-packaged puff pastry again. During class you make the dough, then practice both sweet and savory applications.

  • Thursday, September 3, 6 to 9 pm $60
  • Sign me up! Thursday, November 19, 6-9 pm, $60

Biscuits & Scones

Have feathery-light scones and tender biscuits eluded you? See how simple baking can be with these quick and delicious recipes for any meal. Have fun with seasonal recipes while you learn mixing techniques for quick breads and scones, understand the action of chemical leaveners and learn shortcuts for preparing and storing biscuits and scones.

Lofty Layers: Crafting Croissants

Learn the secrets to these tricky pastries. You’ll make sky-high croissants that are crisp and flaky. Discover the five critical stages of croissant production, practice roll-in, cut, shape and bake your own croissants, and see other applications for the dough, both sweet and savory.

If The Choux Fits: Cream Puffs and Éclairs

You’ll be amazed at how simple these sublime pastries are to make, and they have so many applications, both sweet and savory. Expand your baking and entertaining repertoire as you master a quick choux paste, learn shaping for different desserts and make a variety of fillings and finishes.

  • Thursday, September 10, 6 to 8:30 pm $60

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!

  • Thursday, September 17, 6 to 9 pm $60

Be Fruitful: Autumn Pies & Tarts

Autumn is the season for richer pies and tarts, using the freshest fruits. This class focuses on mastering crusts and then devising fillings, using seasonal fruits to their fullest advantage. You’ll mix and roll pastry from scratch, make flavorful fillings, learn decorative edging techniques and bake both a pie and tart to take home.

  • SOLD OUT!Sunday, September 27, 11 am to 3 pm $90

Rustic European Tarts

Add an international flair to your repertoire by learning two distinct methods of preparing tart dough and two different types of fillings. You’ll create a rustic chocolate nut version and a beautiful fruit crostata while you experience the difference in preparing two tart doughs, practice mixing, rolling, decorative edging and baking techniques.

  • SOLD OUT!Monday, October 12, 6 to 9 pm, $60

Whole Grains Classes

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.

  • Sunday, September 6, 11 am to 3 pm $90

Wholehearted Baking: Whole Wheat Breads

Is the fear of heavy bread holding you back from whole wheat? Are you tired of healthy, but inedible whole-wheat “doorstop” breads? Join us and master two whole wheat bread recipes that taste as good as they are good for you.

  • SOLD OUT! Tuesday, October 27, 10 am to 1 pm $60

Going with the Grain: Whole Grain Baking

Come make delicious whole grain bread, rich double fudge brownies and simple pancakes, all made with 100% whole grains!

Breads: Yeasted and Quick

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.

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.

  • Sunday, September 6, 1 to 5 pm $90
  • SOLD OUT!Sunday, October 25, 11 am to 3 pm $90
  • Sign me up! Sunday, November 29, 11 am to 3 pm $90

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.

Yeast Breads II: Beyond the Basics

Extend your skills with an emphasis on shaping small breads and rolls.

  • Tuesday, September 29, 10 am to 1 pm $60
  • Sign me up! Monday, November 30, 6 to 9 pm $60

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 delicious, beautifully risen breads.

Artisan Baking at Home

Are you a home baker who dreams of pulling crackling naturally-leavened breads from your oven? Is your life’s ambition to create the perfect French baguette? Would you love to make your own flaky croissants from start to finish? If so, this class was created with you in mind. From lecture on preferments to getting your hands into the dough(s), you’ll spend four days immersed with us in all things artisan-baked. You’ll head home armed with new knowledge, and lots of baked goods to share with friends and family.

  • SOLD OUT! Monday-Thursday, October 5-8, 12 to 5 daily, $400
  • SOLD OUT! Monday-Thursday, November 9-12, 12 to 5 daily, $400

Gone Crackers!

Having trouble creating your own crisp and crunchy crackers? See how simple and economical making and baking these savory thins can be, with these delicious recipes perfect for entertaining or casual snacking. We’ll spend the afternoon making a variety of crackers, from healthy to indulgent.

  • Saturday, September 12, 1 to 5 pm, $90

Bagels & Bialys

Learn how easy it is to bake your own bagels, with more chew and flavor than store-bought! The class will learn how different ingredients affect the final product, as well as a variety of shaping techniques. We’ll compare different methods of shaping and baking both bialies and bagels. You'll go home with a batch of bagels and bialies and the know-how to bake your own better-than-bought!

  • SOLD OUT! Sunday, September 27, 11 am to 3 pm $90

Top That! The Art of Pizza

Take your pizza to the next level by learning all there is to know about how to maximize dough flavor and texture to suit your taste. You’ll make 2 different doughs and learn the secrets of topping pizza to feature the flavors you favor. You’ll make a traditional pizza margherita, a top-your-own, and even a dessert pizza. Class time will also be devoted to how to approximate a wood-fired oven at home, and how to organized the bake for multiple pies.

  • SOLD OUT!Sunday, October 18, 11 am to 3 pm, $90

Cakes, Cookies & Seasonal Desserts

Smart Cookie

Keep your cookie jar full with these gourmet treats. The class will compare different types of cookies, from bars to drop to hand formed, and we’ll talk about how to modify recipes to get the results you want. We’ll also be sure to touch on how to package cookies for mailing and how to use your freezer to ensure fresh cookies every day!

  • Saturday, September 5, 1 to 5 pm $90

The Fruits of Fall: Baking with Apples, Berries & Pears

Autumn fruits lend themselves to rich, warm desserts that feature the varied flavors of heirloom apples, fall-bearing raspberries and mellow pears. Students will make a lattice-topped pie, a traditional crumble, and a fruit-studded cake.

  • Sunday, September 13, 11 am to 3 pm $90

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.

  • Monday, September 14, 6 to 9 pm $90

The Icing On The Cake

Do your cakes fall flat? Do you wind up more frosted than the cake? Come to this class on baking and icing cakes from start to finish. You’ll make a chocolate butter cake from scratch and ice with a silky, light buttercream, and even learn some basic decorating tips. We’ll compare mixing methods and cake types, including the classic sponge.

Light My Fire: Crème Brûlée

From the classic famed Le Cirque Restaurant, New York City version, to an irresistible seasonal version, 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.

Breads for the Holiday Table

Our annual holiday bread class features making seasonal breads for the Thanksgiving table. Students will create yeasted autumnal loaves, quick rolls and biscuits to take home and share for the Thanksgiving table.

Pie For The Holiday Table

A holiday repast is not complete without several pie choices. We’ll guide you through making flaky crust and using seasonal ingredients, and teach you presentation tricks of the trade. You’ll bake two dazzling, delectable pies you can take home and serve at your own Thanksgiving table.

Bake & Take: Thanksgiving Pie & Rolls

You’ll be ready for anything after you’ve baked a sumptuous pie and delectable rolls for the holiday meal you plan to attend. Whether you have a crew coming to your own home, or you plan to head to Aunt Jane’s, we’ll help you package your freshly baked creations so they arrive at the holiday table as if they’ve just come out of the oven!

Holiday Gifts From The Kitchen

Thanksgiving is over and it’s already time to get a jump on Christmas planning with our annual gift-making class from King Arthur. We know the best gifts are ones you make yourself, and our talented staff of bakers will show you their favorite gifts from the hearth, along with fresh ideas for packaging them.

Classes to Bake a Meal

Family Night: Empanadas to Go

Learn to make spicy empanadas and go home with dinner for 4, including salad and dessert!

Traditional Hand-Shaped Pastas of Southern Italy

Join us for a class on these regional pasta dishes. You’ll practice the traditional shapes and sample sauces made to match. Many of these shapes are disappearing as pasta is increasingly mechanized—this is a unique opportunity to learn the skill!

  • SOLD OUT!Sunday, November 1, 11 am-3 pm, $90

Baking For Breakfast

Bring an elegant breakfast to the table, with yeasted breads and pastries as the base. This class is devoted to streamlining your breakfast baking, without sacrificing quality. During class you will craft a simplified, buttery yeast bread and use pastries to make sweet and savory breakfast dishes.

Family Night: Potpie to Go

When the evenings begin to turn crisp, it’s time for heartier fare. We’ll teach you a simple flaky crust and a rich, creamy chicken filling for a delicious homemade potpie. You’ll go home with dinner for 4, including salad and dessert! Each tuition covers up to 4 family members.

  • Friday, September 11, 3:30 to 6 pm $60

Bread & Soup Suppers for Autumn

Ready to spring into the season with freshly-made whole-grain bread and a healthy soup? This Baking Education Center offering is sure to launch you into the spirit of the season! You'll learn techniques for making a hearty yeast bread, then have a chance to customize your loaf and help make a seasonal soup.

  • Saturday, September 12, 1 to 5 pm $90

Autumn Tapas

We’ll spend the evening making savory delights in the Spanish-influenced tapas style and let the seasonal harvest be our guide in selecting local and fresh ingredients for our small (but flavored-packed) plates.

Family Night: Crêpes to Go

Make crepes from scratch and use them to make both dinner and dessert! You’ll go home with dinner for 4, including salad and dessert! Each tuition covers up to 4 family members.

Autumn Pasta

The autumn pasta palate is rich and satisfying. This class will make pasta that's tender and toothsome, and we'll let the season determine the sauce. As a student you will hand-mix a traditional pasta dough, use a pasta machine to roll pasta, learn techniques for hand-shaped pasta and create sauces using seasonal ingredients.

  • SOLD OUT!Sunday, October 18, 11 am to 3 pm $90