Learn the basics of bread-making, including the terminology, ingredient functionality, dough handling, fermentation steps, mixing and dough development, as well as the fermentation in the baking process. You will be able to take all recipes and finished products (20-30 loaves of bread) home.
June 2-4, 2025, 222 Artisan Bakery
June 9-11, 2025, 222 Artisan Bakery

This course will build on the knowledge learned in Artisan Breads I. The focus will be on sourdough breads and the functions of bread making. Artisan Breads I is required before participating in Artisan Breads II. You will be able to take all recipes and finished products (20-30 loaves of bread) home.
June 23-25, 2025, 222 Artisan Bakery

You will learn how to create and bake breads from around the world, including Brioche, Challah, Mediterraneanand many more! Artisan Breads I and II must be taken before participating in Breads of the World.
July 21-23, 2025, 222 Artisan Bakery

It's a Rye Lover's Dream. We'll hit on 6 vastly different German Breads while also making Rolls. You will be able to take all recipes and finished products (20- 30 loaves of bread) home. All ingredients will be provided for the baking process. **Due to shortage in supplies, the fall 2022 courses advertised in the catalog are unable to be hosted. We are hoping to bring the courses back in the spring 2023 semester.
August 4-6, 2025, 222 Artisan Bakery
August 11-13, 2025, 222 Artisan Bakery

A simple look at classic Italian Bread Recipes. Such as Focaccia, Ciabatta, Fougasse as well as a couple pizza dough recipes. You will be able to take all recipes and finished products (20- 30 loaves of bread) home. All ingredients will be provided for the baking process.
June 30, 2025 to July 2, 2025, 222 Artisan Bakery
July 14-16, 2025, 222 Artisan Bakery