February 28th Update:
The New Schedule is here!
The new, January - April 2014, schedule can be seen by clicking here. Response has been steady and we have openings in:
Rye Bread, March 8
Viennoiserie and Breads from the Rota das Estrelas, March 21 & 22
We do not have an online reservation system. To reserve your space, email us at firstname.lastname@example.org or call us at (207) 459-0567. See
We anticipate having our May - June 2014 schedule out before the end of March.
Highlights - Chef Mitch Stamm's March class:
Each year Portugal hosts a culinary festival called Rota das Estrelas, The Stars Route, that roams across Portugal from February through November. In each of the selected cities, a local Michelin star chef and invited guest chefs prepare a unique feast featuring their signature dishes. The last of the feasts is the grand finale of the Rota das Estrelas where eight Michelin starred chefs gather to present the true "festival gastronómico." One of our guest instructors, Executive Pastry Chef Mitchell Stamm, has been invited to join in this final gathering to prepare the breads to accompany the eight chef's dishes!
Last year, Mitch conducted a highly successful pastry class based on his recently published book The Pastry Chef’s ApprenticeMitch has agreed to come back to Stone Turtle on Friday, March 21st, and Saturday, March 22nd, to do a new 2-day class. Mitch is planning a baking tour of Europe - visiting Germany, Italy, Spain, France and Portugal. Traditional sweet and savory breads and pastries reveal the cultural and national pride of each country. Classic techniques, innovative use of ingredients, and a unique perspective will stimulate your mind and taste buds. This culinary journey will pass through more countries in a day and a half that one could encompass with a Eurail pass - all aboard.
Here's what's on Mitch's agenda:
Burro e Noci Sweet Potato/Saffron Star
Pain au Chocolat & Morning Buns Butter Kuchen
Honey Cake Corona Dulce
Burro e Noci is an Italian bread that uses ground walnuts as a substitute for a portion of the flour. Grinding the toasted nuts releases the essential oils that combine with butter to create otherwise unobtainable flavor and texture.
The Sweet Potato-Saffron Star is a modern twist on a traditional Portuguese flavors. This was created by Mitch for the Rota das Estrelas event in Portugal.
Butter Kuchen is a classic tender and sweet German pastry. A flat, yeasted sweet dough is topped with local, seasonal fruit and a buttery struesel.
One bite of Honey Cake and you will think you are eating a cup of tea. Its fruity, spicy and aromatic bouquet improves over time. Honey cake keeps well for weeks – if you can control your urges
Corona Dulce is mildly perfumed with anise seed. Rolls are used to form a golden “crown” topped with pearl sugar. It’s perfect for breakfast, brunch or coffee & tea service.
Zaletti, the traditional Italian cookie is a study in contrasts. Cornmeal provides an interesting, crunchy texture while lemon zest, dried apricots and cranberries tickle your taste buds.
The last point of departure is France. You will laminate croissant dough to make Pain au Chocolat, the traditional after school treat for children and Morning Buns, a lighter, more flavorful alternative to the American cinnamon roll.
Class is March 21st (Friday, Noon – 5 PM) and March 22nd (Sautrday, 8 AM – 4 PM). Hands-on – limit 10 students. Cost - $325 (includes lunch on Saturday).
If you're interested in joining Mitch on this class, we still have a couple of spaces open. Please call (207-459-0567) or email us.
Here's a comment from someone in our Dec 14th Pizza Plus class:
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.
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
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 (email@example.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:
- 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!