Stone Turtle Baking and Cooking School's Breakfast Breads and Pastries class consists of two days of instruction in utilizing brioche dough as a base for other baked goods, such as cinnamon buns and Chelsea rolls. This course covers the classic rich dough method of incorporating butter and eggs into a baked good. The six-hour "Breakfast Breads" class teaches students the fundamentals of making traditional bagels, sourdough English muffins and scones. As of February 2011, the 10-student "Breakfast Breads" course cost $65.
Stone Turtle Baking and Cooking School offers three six-hour classes in making artisan breads. The French bread class consists of instruction in the methods of mixing and baking classic French bread dough, as well as the two primary pre-fermentation techniques -- poolish and pate fermentee. The Italian class examines how to make the light and airy dough used in Italian bread, its proper shaping and how it differs from French bread. The sourdough class involves study in how to make, care for and feed the "mother" or "starter" dough the bread uses, as well as baking and shaping it. The rye class teaches students the methods used to make light- and dark-rye breads. Artisan breads classes last six hours and cost $65.
The two-day "Bread Intensive" course explores wet dough fabrication, controlled fermentation and hand-shaped breads. Students produce two hearth breads and one flatbread in the class, and learn to bake using a wood-fired oven. The class costs $300 and limits participation to 10 students.
"Cake Decorating" considers the presentation techniques used in baking, such as lattice work, using fondant and gum paste, and icing and frosting. The class lasts two days and costs $325. "Valentine's Day Desserts" involves instruction in fundamental dessert presentations and the recreation of restaurant-style desserts, such as Pavlovas, crème brulles and molten chocolate cakes, at home. This six-hour class limits participation to 10 students and costs $75.