The French Pastry School

Chicago

• 312/726-2419 • www.frenchpastryschool.com

April 15-17: Contemporary Wedding Cake Decorating Techniques with Rolled Fondant & Gumpaste

April 21-23: Fundamentals of Assorted Petits Fours

April 28-30: Fundamentals of All Things Chocolate

May 11-14: The Art of Modern Cakes and Tarts

June 2-4: Breads with Whole Grains and Specialty Flours

June 8-10: The Art of Pre-Desserts and Plated Desserts, Summer Collection

June 29-July3: All Chocolate Pastry Camp

San Francisco Baking Institute

San Francisco

• 650/589-5784 • www.sfbi.com

April 6-10: Artisan I-Baking Fundamentals

April 13-17: Artisan II-Mastering Sourdough

April 20-24: Whole Grain Breads & Specialty Flours

May 4-8: Artisan I-Baking Fundamentals

May 11-15: Breads of the World

May 18-22: Special Dietary NeedsJune 15-19: Artisan I-Baking Fundamentals

June 15-19: Viennoiserie I-Breakfast Pastry

June 22-26: Artisan II-Mastering Sourdough

June 22-26: Viennoiserie II-Breakfast Pastry

The Baking Education Center at King Arthur Flour

Norwich, Vt.

• 800/652-3334 • www.kingarthurflour.com

March 30-April 1: Breads & Pastries for Successful Bakery

April 3-4: American Flatbreads: Wood-Fired Oven Baking

April 25-26: Naturally Leavened Breads

May 4-8: The Fundamentals of Bread Baking

June 22-26: Introduction to International Pastries