Too many cooks in your kitchen? Or maybe not enough? Learn to bake with the best with our friends at the Stone Turtle Baking and Cooking School. Check out their newly released January – June 2010 class schedule, which you can download here.

Michael and Sandy Jubinksy, Founders of Stone Turtle Baking & Cooking School

Wood-Fired Baking & Cooking Classes

Stone Turtle’s classes range from baking pizza, chocolate, pies and tarts, and a wide array of artisan breads. A wood-fired oven intensive has been scheduled for early October, and is a great class for those who are looking to build a wood-fired oven or learn how to expand their baking repertoire past the basics to exquisite wood-fired cuisine.

Stone Turtle is also proud to announce that Richard Miscovich will be teaching a Bread Intensive from March 26–27. Richard is a world-renowned baker and Associate Professor at Johnson & Wales University, who spent many years baking at King Arthur Flour before launching his own business, One Acre Garden & Bakery, in Beaufort, NC. Also on the Bread Bakers Guild of America board of directors, Richard is a leader in both the practice and education of wood-fired baking.

Richard’s course will also prominently feature the Le Panyol Model 120 wood-fired oven we built for Stone Turtle a few years ago. If you’re interested in a Le Panyol, taking Richard’s class or other courses at Stone Turtle, will offer great opportunities to work with our ovens first-hand.

Classes Open to the Young, and the Young at Heart

Classes are open to both professionals and beginners, and they just announced class availability for bakers/cooks between the ages of 15-18.

All classes are hands-on and are limited to 8-10 students, so if any catch your eye, contact Stone Turtle at (207) 324-7558 or email info@stoneturtlebaking.com to register.

*Photo of Richard Miscovich taken by Tessa Burpee