It’s holiday baking season, and King Arthur is here to help
Holiday baking can feel like an ordeal , which is why for the past 20 years, bakers of all levels have turned to King Arthur Flour’s Baking School. With two locations in Vermont and Washington, as well as a slew of online classes, the long-standing flour and baking supply company has taught newbies and experienced bakers alike how to make everything from basic sandwich bread to croissants and eclairs. And around the holidays, things get busy.
There are many classes that are relatively unchanged, actually, in that period of time. Some of our perennial favorites we’ve been running for a very long time, including baguettes and croissants and our basic bread class. But we also do see either emerging trends or products that come a little bit more into people’s consciousness. Kouign amann is something that we didn’t do 20 years ago, but we offer that now because people know what it is.
Absolutely. I would say those categories are pies, cookies, and then festive desserts like buche de noel. We offer many, many sessions of buche de noel class leading up to Christmastime. You wouldn’t make it at any other time of year, but it’s a showstopper-type dessert. And pies are hitting Thanksgiving and then [the] December holidays. And cookies are just so ubiquitous, but not all cookies are the same, right? People really want to up their cookie game at this time of year.
Do you have a favorite item to bake around this time of year? Or something that you’re sick of making or never want to make this time of year? The benefit of coming to an in-person class is that you can ask those really specific questions to an instructor, and you have them standing alongside you. And in the case of an in-person class, we do your dishes for you. I think they’re different experiences, but they both have great advantages. So I think they kind of go hand in hand.
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