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Traditional Crafts
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Youth Camp
Currently Scheduled Foods Courses
Most North House courses are designed for students 18+, but many welcome youth under age 18, and several allow for a young person to attend and receive our Intergenerational Discount of 25% off their tuition if they sign up with a full-paying adult.
You can find the courses with the Intergenerational Discount here. The information about specific ages allowed is in the course's description.
Layer Up! The Art and Science of Lamination
Instructors:
Tabitha Blanchard
Lamination can be rewarding and the final result can be beautiful and delicious, but it is an…
Course is full.
Sat, May 23rd, 2026 – Mon, May 25th, 2026
Day 1: 4-6pm; Days 2-3: 9am-5pm
Sat, May 23rd, 2026 – Mon, May 25th, 2026
Day 1: 4-6pm; Days 2-3: 9am-5pm
Instructor:
Tabitha Blanchard
Make Your Own Fika Box
Instructors:
Scott Graden
Fika is a tradition in Sweden where you sit with your family, friends, or colleagues for a coffee…
Meat Preservation: The Basics and Beyond
In this class, students will revisit time-honored skills that have fallen out of daily use and learn…
Fri, Mar 6th, 2026 – Sun, Mar 8th, 2026
9am-5pm each day
9am-5pm each day
Ovencrafting: Building and Baking in the Wood-Fired Oven
Instructors:
Caleb Mattison
Hearth loaves, live-fire cooking, flatbreads, and overnight baked bean pots are just a few of the…
Thu, Apr 23rd, 2026 – Mon, Apr 27th, 2026
Day 1: 3-6:30 pm; Days 2-5: 9am-5pm
Day 1: 3-6:30 pm; Days 2-5: 9am-5pm
Instructor:
Caleb Mattison
Pies and Tarts for Spring and Summer
Instructors:
Kirsten Wisniewski
A perfectly baked, decorative pie is the ideal centerpiece of any spring or summer (or fall or…
Sat, Jun 6th, 2026 – Sun, Jun 7th, 2026
9am-5pm each day
9am-5pm each day
Instructor:
Kirsten Wisniewski
Quickbreads and Sweet Loaves for Kids
Instructors:
Kirsten Wisniewski
Whether sweet or savory, there is nothing better than a freshly baked quickbread! In this class…
Rhubarbarama
Instructors:
Anna Sharratt
Rhubarb, beautiful rhubarb! Throughout the day, we’ll make and eat a variety of sweet,…
Skin Three Ways: Cotechino, Ciccoli, and Chicharrones
Instructors:
Eric Edgin
Skin is not just the domain of leather! In this class, we will make three different traditional…
Sat, May 16th, 2026
9am-5pm
9am-5pm
Instructor:
Eric Edgin
Smørrebrød & Snitters
Instructors:
Scott Graden
There’s something invigorating about enjoying fresh Scandinavian delights in the springtime.…
Sat, Apr 4th, 2026 – Sun, Apr 5th, 2026
9am-5pm each day
9am-5pm each day
Instructor:
Scott Graden
Soupcraft
Instructors:
Kim Ode
Soup is good anytime, but especially in winter. Soup is also the essence of cooking from scratch,…
The Butcher and the Baker: Meat Pastries and Pies
Have you ever wanted the crunch of a delectable pastry with a savory bite of a meaty filling? If so,…
Course is full.
Sat, May 9th, 2026 – Sun, May 10th, 2026
9am-5pm each day
Sat, May 9th, 2026 – Sun, May 10th, 2026
9am-5pm each day
The Elements of Pizza
We all have experience with the Italian flatbread known around the world. There are so many…
Course is full.
Sat, Dec 13th, 2025 – Sun, Dec 14th, 2025
Day 1: 3-6pm; Day 2: 9am-5pm
Sat, Dec 13th, 2025 – Sun, Dec 14th, 2025
Day 1: 3-6pm; Day 2: 9am-5pm
Valborg
Instructors:
Scott Graden
Valborg is a cherished Swedish tradition that marks the arrival of spring and bids farewell to…
Wild Yeast: The Art and Science of Sourdough Bread
People were baking bread using wild yeast and bacteria cultures long before they understood the…
Course is full.
Thu, Oct 23rd, 2025 – Sun, Oct 26th, 2025
Day 1: 4-8pm; Days 2-4: 9am-5pm
Thu, Oct 23rd, 2025 – Sun, Oct 26th, 2025
Day 1: 4-8pm; Days 2-4: 9am-5pm
Course is full.
Tue, Feb 24th, 2026 – Fri, Feb 27th, 2026
Day 1: 4-8pm; Days 2-4: 9am-5pm
Tue, Feb 24th, 2026 – Fri, Feb 27th, 2026
Day 1: 4-8pm; Days 2-4: 9am-5pm
Instructor:
Caleb Mattison
Course is full.
Thu, Mar 12th, 2026 – Sun, Mar 15th, 2026
Day 1: 4-8pm; Days 2-4: 9am-5pm
Thu, Mar 12th, 2026 – Sun, Mar 15th, 2026
Day 1: 4-8pm; Days 2-4: 9am-5pm
Instructor:
Caleb Mattison