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Continuing Education for Bakers
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0
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4
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August 9, 2025
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How Microbial Activity Affects Flavor
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4
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10
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July 28, 2026
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Exploring New Techniques in Edible Art
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3
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17
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June 15, 2026
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Perfecting Your Meringue Technique
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0
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9
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May 5, 2026
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Elevating Cake Design with Texture
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4
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13
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April 21, 2026
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Innovation in Flavor Combinations
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3
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12
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April 19, 2026
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Maintaining Your Mixer for Longevity
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3
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15
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April 16, 2026
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The Importance of Old-World Techniques
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3
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12
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March 31, 2026
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Exploring Advanced Sugar Flower Techniques
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2
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13
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March 25, 2026
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Understanding Hydration's Role in Dough
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4
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14
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March 24, 2026
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Revamping Classics: The Future of Flavor Pairings
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2
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11
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March 15, 2026
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The Importance of Consistent Dough Temperatures
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4
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10
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March 15, 2026
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Exploring Vegan Baking Innovations
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3
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6
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March 13, 2026
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Finding the Right Gluten-Free Flour Blend
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3
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7
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March 9, 2026
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Embracing Plant-Based Ingredients in Baking
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3
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10
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March 5, 2026
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Experimenting with Sweet and Savory Flavors
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4
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19
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February 24, 2026
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Exploring the Magic of Autolyse
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2
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12
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February 23, 2026
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The Art of Sourdough Fermentation
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2
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9
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February 23, 2026
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Advanced color theory for buttercream painting
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4
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17
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February 14, 2026
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Who teaches modern dough science
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1
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12
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February 3, 2026
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Training that elevates consult-to-cake
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5
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33
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January 29, 2026
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Advanced lamination training this spring
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4
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44
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January 11, 2026
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Looking for data-driven pastry courses
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0
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3
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December 22, 2025
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Short courses that cut scrap
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5
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47
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October 30, 2025
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Baking Schools and Programs
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1
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64
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October 10, 2025
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Baking Certifications
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1
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32
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October 8, 2025
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Pastry Workshops and Classes
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0
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38
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August 9, 2025
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