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.
February 9-11, 2026, 222 Artisan Bakery
March 2-4, 2026, 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.
April 13-15, 2026, 222 Artisan Bakery

Taking a step across the pond, we'll venture through the history and techniques used to make some classic breads like Victorian Milk Bread, Irish Brown Bread, Soda Bread, Bara Brith, Baps and a few more of my favorites.
March 23-25, 2026, 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.
April 6-8, 2026, 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.
March 9-11, 2026, 222 Artisan Bakery