The Bread Lab

Jen taught an absolutely great class on making pizza! We made several kinds of dough and learned about the different types that can be made as well as variations on toppings. We baked our own to take home as well as bringing home dough for me to try at home. Jen also made along with us several varieties for us to try hot from the oven 😋 Highly recommend this class!

I had a wonderful time attending the Flatbreads of Italy class! In 3 hours, we got to make two breads: fougasse and focaccia. Both turned out absolutely delicious and instructions were very clear - I actually feel comfortable recreating these at home. Our instructor was Cat, who was extremely knowledgeable and kept the class going at a great pace. I also really liked her humor! I found her jokes super funny and she kept me engaged, never bored. We got to sample lots of the instructor's bread at the end of class and took home our own breads, which were HUGE. Plenty to share with family and I froze some too.

For my birthday, a milestone birthday, I was given the gift of a 3-day course in "Sourdough Baking Basics" and my husband joined me in taking the class. The Washington state campus in located in Burlington, WA. As most everyone else has said, this was an awesome experience and I learned so much, most of it totally new (and I've been baking since I got my first Easy Bake Oven from Santa). The 3-day course is intense: 9am-3pm daily, and moves fairly quickly. The first day we learned to make & feed our "mama" (sourdough starter) and used it throughout the next three days. The three days were spent making various types of breads, rolls, pretzels, crackers, English muffins, and even cookies. Our instructors, Jen & Geoff were fabulous. Instruction was clear, using only the best ingredients and techniques, and all hands on. Lunch was provided each day and on the last day we all made a sourdough pizza to share family-style at a big long table. Our fellow students were friendly and helpful too. I highly recommend this particular class if you've ever worked with sourdough before. In addition to going home with enough bread for an army (see my photo below). I'm hoping to attend many more classes at the King Arthur Flour Washington state Bread Lab.

Yesterday I attended the Pies & Tarts one day class. We made an amazing fancy french pastry with patisserie cream and a lovely fruit pie. It was the most delicious fruit pie I have ever tasted!!!! And I love pie so I try it wherever I go. I cannot describe how absolutely flaky, buttery and delicious the crust was. Cat, the instructor, was so knowledgeable. I learned more than I can list here. The class was so worth it and it's incredibly powerful to realize I can make a pie for a gift, for Thanksgiving and it will taste 100% better than even any homemade pie I have tasted from relatives who are great pie makers!

Took the Ciabatta Baking Class today. OH WOW! Amazing class. So educational! These people really know how to teach baking. You don't just follow the recipe. They explain every, every detail of baking ciabatta (and focaccia). Greg and Leah, the instructors, were amazingly helpful They demonstrate and then you actually make the bread. They provide all the ingredients so the price of the class is a bargain! And you get to sample the instructor's loaf and then take your bread home. DELICIOUS!! After wasting lots of flour trying to make focaccia at home, I know I can do it now!! A great gift idea for anyone who could use a lesson in bread baking! And a great, inexpensive airbnb, the Dapper Swan Landing, https://abnb.me/e/sDwdC0iQEBb, was a wonderful place to stay for people from out of town.

My husband gifted me a 4 day Artisan Baking 1 class. After doing the British Baking Classics last summer, I knew I was in for a treat. My previous 5 star rating of King Arthur Baking School remains! Absolutely fantastic 4 days of class. Tons of information, lots and lots of hands on work, so. much. bread. I've never been in such well run cooking classes. These are a treat for sure. The instructors are great. We had three over the 4 days. Leah, Jen, and Geoff. Jen and Geoff in particular were super personable and approachable. In total, we made 2 cookie sheet sized lavash (crackers), a lunetta, foccacia, 2 baugettes (plus as many of the practice ones you wanted), 8 croissants, 3 sourdough raised boules, 2 overnight ferment sourdough batards, 2 whole wheat batards, and pizza. Each day you would get to sample the instructors bakes and take yours home. Additionally, the instructors demo'd a few dishes for us to sample. Those were Tarte Flambe, "crazy bread" from our croissant trimmings, pizza flavoring, and cheese, and almond Bostock from day old croissants. This time around we got a full tour of the building which includes a Canlis test kitchen, the Bread Lab, and a really neat wheat seed library. I will be returning for more classes in the future!

This company is horrible, they treat people who sign up for their classes really poorly -- got really lost, was 5 minutes late, finally found the place only to discover they locked me out -- I wasted $120 and took the day off work to get locked out of a class I paid for. Crooks and thieves are running this place. No signs on the streets surrounding the building to help locate it, GPS didn't work. Address I was given in the email took me to a bar & grill called The Landing which is nearby but not close enough for the confusion. At that point my phone's map was not loading correctly. Eventually I find the building, paper written signs on building point to main door so I walk around all the other doors to get to main door; the classroom saw me (classroom door/ windows only area with people was facing parking lot) no way they did not see me... I'm wearing bright green shirt...but I walk to main door, to all the other doors, and back to main door. They don't answer a phone, no phone number on the building, only phone number is an 800 number. Messages were left. Finally after knocking on every locked door twice a woman came out dressed as a baker w/ KA logos, who said maybe two words to me, did not let me take the class I paid $120 for, but did allow me to use the restroom which SHE ESCORTED ME TO AND THEN WAITED FOR ME OUTSIDE THE BATHROOM DOOR & ESCORTED ME OUT. I paid to be treated like that? For that treatment you owe me so much more that my $120. I'll be contacting the Washington state BBB. Not only that but I had been so looking forward to today; so thank you for taking something I could actually get excited about away.

great classes. we are lucky to have this school in western washington. i've been to three classes so far, artisan, pizza, and ciabatta. i'll be back for more. the instructors know their stuff and fellow students are a great resource as well. cellphone coverage in that corner of the county is a bit sketchy so be sure to read your map before you go. just go west out the really long road towards the airport, then turn right on the short road before the curve then it's down a ways on the left. relax, it's bread school.

I was really excited to find out that King Arthur Flour has two baking schools in the United States and one of them is within driving distance of my house! I finally got around to taking a class and I have to say it was AWESOME!!! My daughter-in-law and I drove up from Seattle on a rainy Saturday morning for the Flatbreads of Italy class. It was taught by a professional baker who was super knowledgeable and really good at sharing technical information in a way that is understandable by people with little or no background knowledge. The facility was spacious and well-equipped. The lesson was well-planned. First there was a demonstration and then we went back to our stations and practiced the skill. The pacing of the lesson was perfect...we finished at 11:57. We can't wait to go back! We're planning a weekend trip for four or five classes in the spring!

Just took a third class from KA, and the ideas shared, demonstrations, and opportunities to practice are the same high quality. I've upped my rating due to the consistently high caliber experience. We made Italian flat breads, and the results are wonderful. I've been leery of making bread with cheese or anything solid added. The instructions made it easy to understand and put to practice. They also offer a few gluten free classes for those who are interested. Check out their many options.

I recently took a Pizza Cooking Class here. It was excellent. The instructors were extremely knowledgeable and good teachers. We were given terrific recipes and practiced making 4 different pizzas. My pizza dough is better than restaurants. They offer many different classes. Check out their calendar.

Just returned from a four day intensive bread baking class. Excellent instruction provided by experienced bakers. Class was small and each student was given the opportunity for extensive hands on practice with kneading, shaping, scoring, etc. Jennifer, one of the instructors, even provided us with a delicious and healthy lunch daily! Facility is great. The school is located in a rural and picturesque community. Such a great experience on all accounts. Made the trip from California to Washington. . .so glad that I did!