Baking Classes
Seattle
Classes near you
Classes near you
2 classes with availability
From Dough to Delicious: Cinnamon Roll Workshop
The Good Food Project See all classes by this school @ Virtual Classroom
Bake soft, bakery-style cinnamon rolls from scratch in this interactive virtual class. Learn essential yeast dough techniques, create the perfect cinnamon-sugar filling, and master beautifully swirled rolls with expert guidance. An ingredient kit is shipped to your door, making it easy to bake warm, homemade cinnamon rolls with confidence.
Nov 13th
12–1:15pm ET
$75
8 Seats Left
Nov 13th
2–3:15pm ET
$75
8 Seats Left
Nov 13th
4–5:15pm ET
$75
8 Seats Left
Nov 13th
6–7:15pm ET
$75
8 Seats Left
Nov 13th
8–9:15pm ET
$75
8 Seats Left
This class has 170 more dates.
Tap here to see more
Fri. Nov 13th, 12–1:15pm ET
(75 minutes)
The Pizza Project: Hands-On Masterclass
The Good Food Project See all classes by this school @ Virtual Classroom
Create restaurant-quality pizza at home in this hands-on virtual cooking class. Learn to make hand-kneaded pizza dough, fresh tomato sauce, and a flavorful hot honey dipping sauce while mastering professional topping techniques. An ingredient kit is shipped to your door, making it easy to bake a delicious, customized pizza from scratch.
Nov 13th
12–1:15pm ET
$75
8 Seats Left
Nov 13th
2–3:15pm ET
$75
8 Seats Left
Nov 13th
4–5:15pm ET
$75
8 Seats Left
Nov 13th
6–7:15pm ET
$75
8 Seats Left
Nov 13th
8–9:15pm ET
$75
8 Seats Left
This class has 170 more dates.
Tap here to see more
Fri. Nov 13th, 12–1:15pm ET
(75 minutes)
More classes to explore
1 Baking class has no available dates matching these filters.
Change your filters, or save a class to your wish list for updates on new dates.
Breadmaking for Beginners
South Seattle College Continuing Educ See all classes by this school @ 6000 16th Ave, Seattle, WA
An introduction to the world of dough. This class is designed for the “non-baker” who wants to make that freshly baked home-made bread using the “slow-fermentation process" which adds flavor and more health benefits to your bread. Learn the role each ingredient plays and universal techniques for making great dough. Leave with loaves of bread and recipes. Class will be held at: Seattle, Pastry & Baking Arts Building (PBA), Room: PBA...
Beginner
18 and older
This class isn’t on the schedule at the moment, but save it to your Wish List to find out when it comes back!
Booking Baking Classes on CourseHorse
Compare Baking Classes in Seattle, each with its dates, price, the school's policy and student reviews.
No booking fees. You pay the school's price. Earn 10% back in points. 100 points = $1 off a later class. New customers get 10% off their first booking, up to $20.
Price Lock: if you find the same class on the same dates for less within 48 hours of booking, send us the link. We match the price as credit or the difference.
Is it cheaper to book Baking Classes through CourseHorse?
You pay the price the school lists, with no booking fees. You also earn 10% back in points. New customers get 10% off their first booking, up to $20.
What if I find the same class for less?
If you find the same class on the same dates for less within 48 hours of booking, send us the link. We match the price as credit or the difference.
What if my plans change?
Open the booking in My classes and choose Change or cancel. Depending on the school's policy, you can move to another date or keep the value as CourseHorse credit.
Reviews for Baking Classes in Seattle
-
French Macaron
Nice and friendly atmosphere. The chef is very nice, easy to follow his instructions. He checked on all the students. The French macaron were fun to make and they tasted delicious. Very happy to be in that class. -
French Macaron
Chef Michael's Macaron course was a lot of fun. We had a total of 5 people in the class which enabled us to ask a lot of questions. He provided chocolate, wine, and water while we learned how to make macarons. He gave a lot of great tips on what to do when making them. It took the full 3 hours as he would demonstrate first and then we all made our own batches. I highly recommend taking the course.
