Bellegarde Bread Workshops

Bellegarde Bread Workshops – Late Winter & Spring 2026

We’re opening up the Bellegarde bakery this fall for a limited run of hands-on classes.

These workshops are designed to give you real experience working with dough, learning the techniques behind

great bread and pastry, and taking home the tools to keep baking on your own. Each class is four hours long

and includes instruction, guided practice, and a shared meal. Participants will leave with dough

to finish at home, recipes, and a few essentials for their own kitchen

Class Types:

Croissant Intensive

A deep dive into the art of laminated doughs. In this hands-on intensive, you’ll master the foundations of croissant making—

from mixing and butter locking to folding, shaping, proofing, and baking. You’ll also create a variety of

classic and seasonal fillings so you can bring home bakery-quality croissants with confidence.

Bread 101

Master the foundational techniques of breadmaking. This hands-on class covers a spectrum of doughs—

from enriched brioche to rustic sourdough, baguettes, and focaccia. Perfect for beginners and home

bakers who want to build confidence and deepen their understanding of fermentation, mixing, shaping, and baking.

Holiday King & Queen Cakes

Learn the foundations of crafting your own King Cake using rich, buttery brioche dough and a festive

Queen Cake made from our signature pastry dough. You’ll explore seasonal fillings, classic techniques,

and the traditions behind Mardi Gras baking—so you can be the star of your Carnival party.

What to Expect:

(some variations depending on class type)

11:00–11:15 — Welcome & Introduction to Bellegarde
11:15–12:30 — Demonstration, autolyse, mixing, folds
12:30 — Lunch (provided by us)
1:00–2:30 — Shaping & baking
2:30–3:00 — Tasting, packing, and take-home instruction

You’ll bake everything in class except for the country and baguette doughs,

which you will take home to bake on Sunday. Both doughs will be demonstrated and tasted in class.

Class Takeaway Items:

(some variations depending on class type)

Bowl scraper

Boule banneton

Razor blade for scoring

Popsicle stick for scoring

2.5 lbs Skydance/Stardust flour

Sourdough starter

Recipe packet

Schedule:

Saturday, January 10 — King/Queen Cake
Saturday, January 24 — King/Queen Cake

Saturday, February 22 — Bread 101
Saturday, March 7 — Bread 101
Saturday, March 21 — Bread 101

Saturday, April 18 — Croissant Intensive (10 participants)

Workshop Details:

Prices:

King & Queen Cake Class $145

Bread 101: $165

Croissant Intensive: $145

Industry Class: coming soon!

Class Size: Limited to 10-15 participants based on type
Start Time: All workshops begin at 11am
Tickets On Sale: Monday, December 1st @ 9am

Refund Policy: No refunds; tickets may be transferred or gifted to a friend.