May 7th Update:
We apologize for the lateness and brevity of the current schedule.
Near the end of February I lost a wrestling match with my snow blower and until this April's Intensive have not had classes. I've been recovering from compressed disks and it's been a slow recovery. Because of the cancellation of three (3) classes many of those attendees were offered spaces in the classes we planned to offer and many classes were filled almost immediately.
We currently have two (2) openings in our Artisan Bread - Italian class on June 1st
We have had a couple of cancellations in Chef Hitz's up coming 2-day workshop (May 24 & 25) on how to get more out of the cooler side of our wood-fired oven's retained heat. Click here for a workshop description. This workshop is designed to help you get the most out of your wood-fired oven and to help you be more comfortable in doing more than pizza and bread. You don't have to be doing Farmer's Markets to learn about brioche and the sweeter things in life. Please call me at 207-459-0567 if you're interested in getting into this workshop.
Early Alert: For the Fall, Chef Ciril Hitz will be coming back on November 1st & 2nd to do a 2-day workshop on Breakfast Breads - a hands-on class exploring enriched doughs and quick breads. In the last several years Chef Hitz's classes have been memorable experiences, both from his generous sharing of his knowledge and humor to him expanding our appreciation and enjoyment of beautiful and incredibly flavorful delights. When brioche dough is a fundamental building block, how can anything go wrong!
Also Chef Hitz will be coming in on February 1, 2014 for a one-day Chocolate class. Chef Hitz received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in Industrial Design. Upon graduating, he completed a 3-year Pastry/Chocolate apprenticeship his native Switzerland. We don't have a class description or cost yet but are taking names of people who are potentially interested in this class. When we get a class description and cost we'll get back in touch, in the order that people have responded.
We expect to have our fall 2013 schedule prepared in time for the Kneading Conference in Skowhegan on July 25 -27 and will send it by email to y'all.
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
- Next Wood-Fired Oven Intensive - the October 11 & 12, 2013 is FULL!
The NEXT Wood-fired Intensive is planned for April 11 & 12, 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 or phone to confirm that there is space available and then follow up with a check (or credit 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
- We do not check email on any regular basis and 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!