Upcoming BAKE! Classes

October
3
2014
1:00 pm
to
5:00 pm
Crackers are the humble underdogs of the baking world unassuming looking they pack a powerful flavor punch and deliver an addictive texture experience. Join us to make cheesy pepper squares, whole wheat thins, seedy garlic crisps, and rice bites. They'll soon be your new favorite additions to salads, soups and cheese plates.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, eight dozen crackers you made in class (that you didn't munch on right out of the oven), and great coupons.
$75.00
9 spots left

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October
3
2014
1:00 pm
to
5:00 pm
We’ve chosen our favorites from the continent and want to share them with you. First we’ll make pfeffernusse, a German spice cookie, (Amy’s favorite) soft, chewy and exploding with anise flavor. Then on to Italy for an indulgent pine nut cookie, which we can never eat just one of and then buttery almond kifli in honor of our Hungarian friends. We’ll also demonstrate the French classic Florentine, a crispy treat drizzled with chocolate.

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 5 dozen cookies you made in class, kifli dough to bake later and great coupons.
$100.00
9 spots left

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October
4
2014
8:00 am
to
12:00 pm
Get your buns in shape for dinner parties and holidays! Make buttery parker house rolls, crusty hard rolls, and hearty multi grain rolls. You'll get hands-on practice mixing, hand-shaping and proofing your yeasted doughs then heads home with a bag of hot buns you can be proud of. Soon you can wow your family and friends with a bountiful basket of buns you made yourself.  

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, three dozen hot rolls you made in class and great coupons.
$100.00
8 spots left

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October
4
2014
8:00 am
to
12:00 pm
In spite of its name, Boston Cream Pie is in fact a cake. It also happens to be the official dessert of Massachusetts. In this class you’ll make and assemble all the components of our version of this historic dessert: vanilla chiffon cake layers, vanilla bean pastry cream, vanilla Swiss butter cream and rich dark chocolate ganache. Take one bite and you'll know why it has a whole state so devoted to it, as well as Bakehouse customers and staff.

You'll go home with our recipes, the knowledge to recreate them at home, a finished 9" Boston Cream Pie, and great coupons.
$100.00
9 spots left

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October
4
2014
1:30 pm
to
5:30 pm

For most people, the phrase “American bread” conjures some unfortunate stereotypes: white bread is bland, wheat bread is dry, and cornbread is just for sopping up chili. In this class, you’ll taste just how good American breads can be. You’ll learn how we make our succulent Bakehouse White, discover a 100% whole wheat bread so sweet, Bakehouse founder Frank Carollo named it after his daughter Margaret and a cornbread recipe comes certified by a true southern baker. Get plenty of hands-on practice at mixing, kneading and shaping your loaves too. Once you’ve taken this class, you’ll never have to settle for stereotypes again!  

You'll leave BAKE! with our recipes, the knowledge to recreate them at home, 5 loaves of bread you made in class and great coupons.
$100.00
2 spots left

Name of the student who will be attending this class

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