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BREAD CLASSES

"I am going to learn to make bread tomorrow. So you may imagine me with my sleeves rolled up, mixing flour, milk, saleratus, etc., with a deal of grace. I advise you if you don't know how to make the staff of life to learn with dispatch."
- Emily Dickinson

Spring 2018 Classes you missed (chrono order):

WAIT LISTS:
If a class is full, be sure to get on the wait list! We often run additional sessions or open up more spots in a class. Sometimes a student will drop out for some reason and we can get you in but only if you're on the wait list.

Tribute to Tassajara Breads
Started Tuesday - Feb 27 (4 sessions) @ Conard High School in West Hartford. Call West Hartford Continuing Ed at 860-561-6900 to get on their catalog mailing list for future classes and events.

Brunchfest with French favorites
Saturday AM - Mar 17 @ Holloways in Simsbury. Call Simsbury Continuing Ed at 860-658-3870 to get on their catalog mailing list for future classes and events.

Pizza Night
Wednesday - Mar 21 @ Glastonbury High School. Call Glastonbury Continuing Ed at 860-652-7253 to get on their catalog mailing list for future classes and events.

Pizza Night
Monday - Mar 26 @ Henry James School. Call Simsbury Continuing Ed at 860-658-3870 to get on their catalog mailing list for future classes and events.

Assorted Dinner Rolls
Wednesday - Mar 28 @ Glastonbury High School. Call Glastonbury Continuing Ed at 860-652-7253 to get on their catalog mailing list for future classes and events.

Assorted Sweet & Savory Scones - "Let's Get Sconed!"
Tuesday - Apr 3 @ Conard High School in West Hartford. Call West Hartford Continuing Ed at 860-561-6900 to get on their catalog mailing list for future classes and events.

Fantastic Sticky Buns
Wednesday - April 4 @ Glastonbury High School. Call Glastonbury Continuing Ed at 860-652-7253 to get on their catalog mailing list for future classes and events.

Breads of Scandinavia and Northern Europe
Started Tuesday - Apr 17 (4 sessions) @ Conard High School in West Hartford. Call West Hartford Continuing Ed at 860-561-6900 to get on their catalog mailing list for future classes and events.

Cut the Cable
Thursday - April 19 @ Conard High School
. Call West Hartford Continuing Ed at 860-561-6900 to get on their catalog mailing list for future classes and events.

Breads of France
Started Wednesday - April 25 (4 sessions) @ Glastonbury High School. Call Glastonbury Continuing Ed at 860-652-7253 to get on
their catalog mailing list for future classes and events.

Pasta from Scratch to Sauce
Thursday - Apr 26 @ Conard High School. Call West Hartford Continuing Ed at 860-561-6900 to get on their catalog mailing list for future classes and events.

Cut the Cable
Thursday - May 3, 6:30 to 9 PM @ Glastonbury High School
. Call Glastonbury Continuing Ed at 860-652-7253 to get on their catalog mailing list for future classes and events.

All baking courses are "participation-type" classes, and each student will take home a loaf of bread or batch of goodies fresh-from-the-oven

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Course Listing:

"Since I took your sourdough bread class this past fall, I've gone through 30 pounds of bread flour and have hooked my husband and son on that amazing bread. Great class!"
- Judy H., New Hartford, CT

boldface courses are offered this season
Advanced Breadmaking Topics
Around the World in 60 Days on a Slice of Bread
   (now called International Breads)
Assorted Dinner Rolls
Assorted Sandwich Rolls
Bake-by-Weight
Best of Breads (recipes chosen by instructor)
Bread Favorites (recipes chosen by students)
Breads and Soups
Breads of the Americas
Breads of Brooklyn
Breads of Europe
Breads of France
Breads of Italy
Breads of the Mediterranean
Breads of Poland
Breads of the UK
Breads of Scandinavia
Copycat Breads
A Few Famous Breads
Famous Oatmeal Bread
Fantastic Sticky Buns
Focaccia with Rosemary
Finger Breads (rolls, biscuits, muffins, etc.)
Fun with Sweet Dough
Getting Started with Sourdough
Great Sandwich Breads
Holiday Breads
Intermediate Breadmaking
Introduction to Rustic Artisan Breads
Introduction to Yeast Baking
Lactose-free Baking & Cooking
Let's Get Sconed
Mad about Muffins
Pizza - from Dough to Dinner
Pretzel Logic
Quick & Easy Breads
Rolling in Dough
Rustic Italian Breads
Tribute to The Great British Baking Show
Tribute to James Beard
Tribute to Tassajara
Whole Grain Breads
Worldly Flatbreads
Whole Wheat & Cinnamon

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