King Arthur Flour’s Baking School Makes Holiday Baking Easier | Eater
"For the past 20 years this baking school, part of a long-standing flour and baking supply company, has offered in-person classes at two locations in Vermont and Washington plus extensive online offerings, teaching home bakers from basics like sandwich bread to advanced items such as croissants, eclairs and buche de noel. Director Amber Eisler says classes ease holiday pressure and emphasize having fun; the seasonal calendar fills with sessions for ginger spice cookies, Parker House rolls, pies and showstopper desserts like the buche de noel. The program keeps perennial favorites (baguettes, croissants, basic bread) while adding classes that reflect emerging trends and global traditions—flatbreads, for example, are taught as quicker, forgiving projects that showcase international baking cultures. In-person classes provide hands-on instruction (and staff will do the dishes), while a companion cookbook supplies annotated recipes, ingredient and equipment guidance, variations and FAQs. Practical tips emphasized include breaking complex recipes into components and planning ahead (for example, making meringue mushrooms a day early) to reduce stress and improve results." - Jaya Saxena
