Cooking Class
Cooking ClassThe East Side
Week-long intensive courses where you mix, shape, and bake alongside industry pros. Leave with armfuls of sourdough, new techniques, and a binder full of recipes.
Tips
May 19 at 7am
Spend five mornings mastering the art of laminated dough, from butter layers to golden croissants. You'll mix, shape, and bake your way through Danish, brioche, and whole wheat variations, then leave with boxes of flaky pastries and a binder full of professional recipes.
May 28 at 7:30am
Master the art of Japanese home baking in this two-day intensive where you'll craft airy chiffon cake, fluffy Japanese cheesecake, and crisp melon pan. Professional instructors guide you through techniques you can recreate in your own kitchen, and you'll take home every treat you bake.
June 1 at 7:30am
Knead, shape, and bake your way through five days of bread fundamentals at this hands-on intensive. You'll master baguettes through daily practice while diving into baker's math, fermentation science, and flour technology alongside enthusiastic bakers of all levels.
The East SideOpens Wednesday at 8:00 AM
Cooking ClassCooking ClassWeek-long intensive courses where you mix, shape, and bake alongside industry pros. Leave with armfuls of sourdough, new techniques, and a binder full of recipes.
Tips
May 19 at 7am
Spend five mornings mastering the art of laminated dough, from butter layers to golden croissants. You'll mix, shape, and bake your way through Danish, brioche, and whole wheat variations, then leave with boxes of flaky pastries and a binder full of professional recipes.
May 28 at 7:30am
Master the art of Japanese home baking in this two-day intensive where you'll craft airy chiffon cake, fluffy Japanese cheesecake, and crisp melon pan. Professional instructors guide you through techniques you can recreate in your own kitchen, and you'll take home every treat you bake.
June 1 at 7:30am
Knead, shape, and bake your way through five days of bread fundamentals at this hands-on intensive. You'll master baguettes through daily practice while diving into baker's math, fermentation science, and flour technology alongside enthusiastic bakers of all levels.