There is a very nice article about The King Arthur Flour Company in the
November issue of "Smithsonian" magazine. There is a very short abstract
on the Smithsonian web site:
http://www.smithsonianmag.si.edu/smithsonian/issues00/nov00/flour.html
King Arthur recently opened their Baking Education Center (nice description
in the Smithsonian article), located next to their retail store in Norwich,
Vermont. They offer demonstrations, hands-on classes and classes for
professional bakers. The complete schedule is on their web site. Go to
<http://www.kingarthurflour.com/bakingcenter/> and follow the "Baking
Education Center" link.
Here are some of the upcoming hands-on classes with celebrity guest bakers:
Nov 15-16, Holiday Breads for Giving and Keeping, with Barbara Lauterbach,
cooking school owner/director
Jan 20-21, "What you Knead": A Weekend of Simple Yeast DOughs, with Mary
Ann Esposito, host of PBS's "Ciao Italia"
Feb 3-4, From Starter to Finish: Wonderful Starter-based Artisan Loaves and
Flatbreads, with PJ Hamel and Brinna Sands, King Arthur Flour
Mar 17-18, A Weekend of Aritsan Baking, with Maggie Glezer, author of
"Artisan Baking Across America"
June 30-July 1, A Weekend of Hearth Loaves and Masonry Ovens, with Dan
Wing, author of "The Bread Builders: Hearth Loaves and Masonry Ovens"
And here are some of the hands-on classes and demonstrations:
Nov 13: Yeast Breads: The Basics & Beyond
Nov 19: Knot Another Roll!
Dec 11: Holiday Breads from Around the World
If only Vermont was closer to California!
Reggie & Jeff