Courses

Make your own sausage flavored the way you like it using your favorite meats. As a class, we will make and take home 4 to 5 kinds of sausage of your choosing from a list of about 10 varieties. These will be fresh, non-smoked, non-cured sausages like bratwurst, breakfast sausage,…

Lace-up your baking shoes and get ready for an artisan breads baking marathon. Combining the skills of our popular Artisan Breads I and II courses, this two-and-a-half-day intensive course allows students to dig deep into hand-crafted, long-fermented, and hot-hearth baked breads. We’ll explore pre-ferments and a long cool rise to…

We know that butter makes it better. But which butter? And what’s behind the magic? We’ll explore the wonders of lamination and see how only a few folds of butter and dough result in dozens of flaky layers. Croissants will be the main attraction, as we make both the classic…

At North House, you can build your own timber frame and bake your own cake!  Learn to make the bûche de noël, a classic French cake elaborately decorated to resemble a holiday yule log for the Christmas table. This class, open to novice and experienced bakers, is a chance to…

Though common practice throughout history, food fermentation is now approached with both excitement and trepidation. Fermentation extends storage while also greatly increasing the array of flavors in a diet. In fact, fermented foods have the iconic tastes of cultures around the world: German sauerkraut, Korean kimchi, Japanese soy sauce are…

Flatbreads are quick to make, easy to bake on griddles, piles of hot coals, or in a hot oven, and they can bring many new grains into your kitchen that typically aren’t used in loaf breads. One part bread science, one part history and culture, and two parts tasty, come…

Explore the many flavors of rye breads using seeds, spices and fruit to make traditional breads such as Seeded Rye, Jewish Rye, and Raisin Rye. Practice techniques that will allow you to work with a potentially difficult dough. We’ll explore the history and characteristics of this nutritious grain, using pre-ferments…

You eat meat, you love meat, but it is hard to find (and expensive to buy) meats prepared without unnecessary preservatives or from responsibly sourced animals. In this class, you will revisit time-honored skills that have fallen out of daily use and learn important lessons about how meats have been…

Individual breads are fun to make, a pleasure to serve and a joy to eat. We cover a range of cultures with savory Jewish bialys with the filling of sautéed onions and poppyseeds; some salty Scandinavian rye buns called sigteboller that are both crunchy and delicate, and English scones that invite endless…

It may sound weird, but some breads need a quick dunk in hot water to achieve their distinctive flavor and texture. The poaching process creates gelatinization, and we’ll see how this works by making a batch of bagels and another of pretzel buns in this three-hour online class. We’ll also…

The edible gift is always a winner at the holidays-- festive, tasty and temporary! Join Chef Scott Graden to fill your holiday larder with deliciously giftable treats inspired by the Scandinavian love for sweet treats to accompany coffee at any time of day, known in Sweden in particular as “fika.”…

It should come as no surprise that Swedes are experts at comfort foods: after all, there seems to be a direct connection between shortening days and dropping temperatures and the body’s desire for warm, creamy, dairy-laden foods. Join Chef Scott Graden for a delicious and filling weekend cooking up many…