Schedules - Baking / Cooking Classes
Fire up the oven and let's get cooking!

 March 26th Update:

Hello all,

The New Schedule is here!

The new, May - June 2014, schedule can be seen by clicking here.  Response has been steady and we have openings in:

Sourdough on May 24th
Pizza Plus on June 14th - this class is open to 14 year olds and above when accompanied by a parent/grandparent

We do not have an online reservation system.  To reserve your space, email us at info@stoneturtlebaking.com or call us at (207) 459-0567.  See Securing your Space in Class / Cancellation Policy at the bottom of this page for more information.

 We do not do classes during the summer - Maine is to nice then to stay inside!  We will start classes around the middle of September and anticipate getting the September - December out around the beginning of August.

 

 Highlights - Chef Ciril Hitz will return - Mark Your Calanders:

I've talked to Ciril and he has agreed to come back for a class on either the 1st or 2nd weekend in November.  He needs to coordinate with his schedule at Johnson & Wales UniversityAs soon as he firms us his dates and gets us an outline we'll email it to our email list and post it here on the website.  Ciril has done several sweet and savory classes for us in the past and this February he did two incredible classes on Chocolates and French Macarons.  In just talking about him returning in November we already have four (4) people signed up!

 

 
Here's a comment from someone in our Dec 14th Pizza Plus class:

Hi Michael
Thom and I enjoyed our day very much.  As far as Tom getting something out of your class, well just meeting you and Sandy was well worth the trip and the storm. You and your wonderful cheery wife do such a great job of clearly demonstrating how easily home bakers can make high quality artisan pizza at home. And I say easily only because you have taken all the bugs out for us.  In the past 3 years I have visited more then 40 artisan Pizzerias all over the country and I would put yours in the top 5.
Hope to be back with Tom for oven class sometime in 2014.
Ernie and Thom C., Lititz, PA

 

We want to encourage all to reflect on how fortunate we are to live and work in the United States of America.  We hope that each one of you will make an attempt to seek out goods that are really Made in America.  The biggest impact that we can have in helping our fellow Americans is to insist that we see and have available more products made HERE - In AMERICA!

For comments from some of our students on our classes please click here

 

As our small way of saying thank you, Stone Turtle Baking and Cooking School offers a 10% discount to Military personnel and their dependents.


Wood-fired Oven Intensive Updates

  • The April 11 & 12, 2014 Wood-Fired Oven Intensive is also Full!

If you are interested in either of this Intensive, I suggest that you get on the wait list for them.  Life has a way of upsetting our best plans and cancellations do happen.

 

The NEXT Wood-fired Intensive is:

October 10 & 11, 2014 (Friday, Noon – 7 PM & Saturday, 8 AM – 6 PM)

    • From Friday evening’s pizza party to Saturday’s wrap-up you will receive 2 full days of comprehensive instruction on wood-fired oven management.  But don’t let the work “intensive” scare you – this class is seriously fun!  All meals included, which is only fair since you’ll preparing and cooking them!
      Hands-on and strictly limited to 8 students.
      • Cost - $400.

I posted photos of an earlier Intensive on a gallery.

One of the attendees at our April Wood-fired Oven Intensive writes a food blog and did a great write up on the class.  Check it out at:  www.pizzastalker.blogspot.com.

 Here's a comment from one of our students at a recent Intensive:

I fired the oven with the perimeter burn system...worked very well...much better than fire in the center as I had done before.

Made 4 short handled peels.  Loaded in the kitchen then out to oven.  Open door and in they went...so much better than one at a time.  Also had made a transfer board...that is the best.  One screw up...did not remember to steam oven...in the past I have not as it did not make any difference...was not using enough steam....will get it all together next time.  After bread we did an Acorn squash and eggplant plus two brats......what a deal!

Thanks again... - Richard M., Springfield, MO

 

Securing your Space in Class / Cancellation Policy

    We try to do the administrative stuff ahead of time to limit the impact on class time.

    If you want to secure a space in a class, please let us know via email (info@stoneturtlebaking.com) or phone (207-459-0567) to confirm that there is space available and then follow up with a check (or credit/debit card).  We will put your name on the class list based on a phone call or email BUT our policy is that a person is registered only when we receive payment.  We will hold email and phone registrations for 5 business days to allow for mailing.  After 5 days we reserve the right to release the space to other callers.
    If you would like to pay via credit card (MC or Visa, Discovery or AmEx), please give us a call and we'll do it by phone.

    For the Intensive and Special 2-day classes: we require payment in full, or a deposit of 50%, at the time of registration.  The balance is due 30 days prior to the class.

    Our cancellation policy is:

      Regular Classes:
    • Cancellation at least 7 calendar days before a regular class - Gift Certificate*
    • Groups of four (4) or more - Cancellation at least 14 calendar days before a class - Gift Certificate*
    • * NOTE: If we are able to fill a space, we will offer a refund.
    • We do not check email on any regular basis and strongly recommend that cancellations close to the cut off be by phone not by email.

      Intensive and Special 2-day Classes:

    • Cancellation at least 30 calendar days before class - gift certificate.  Note: If we are able to fill the space we will offer a refund.

    If you have any questions please feel free to call us at 207-324-7558 or 207-459-0567. Thanks.


Please take time today (and every day) to reflect on the significance of 9/11 - Lest We Forget!