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