Weekend Workshops

2012 Weekend Workshops
02/25-02/26: Sourdough at Home
02/25-02/26: Focus on French Macarons
03/31-04/01: Baguettes at Home
03/31-04/01: Focus on Tarts
05/05-05/06: Sourdough at Home
05/05-05/06: Breakfast Pastries
06/02-06/03: Specialty Breads
06/02-06/03: Focus on French Macarons



Baguettes at Home

Learn how to bake baguettes at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This two-day workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking baguettes. Every student will make at least 35 baguettes, including five of each of the following: short mix, improved mix, intensive mix, autolyse, sponge, poolish, and wheat germ. You will leave this workshop with bags of baguettes, recipes, and the ability to bake great bread for your family and friends.

Sourdough Bread at Home

Finally you can learn how to bake good sourdough at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This two-day workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least 30 loaves of sourdough bread, in a variety of styles. You will leave this workshop with bags of sourdough, recipes, and the ability to bake great bread for your family and friends. Be sure to plan a great dinner party (with soup) to celebrate your newfound knowledge.

Specialty Breads at Home

Broaden your baking repertoire with an exciting array of home-baked breads. Learn key techniques for mixing with whole grain flour, preferments, and sourdough. Get a basic understanding of shaping, proofing, and baking a variety of complex breads, including Ciabatta, Pear Buckwheat, Challah, Finnish Rye, 100% Whole Grain, 100% Whole Wheat Pan Bread, and the mother of all breads-the Miche.

Focus on Puff Pastry

Never resort to store-bought puff pastry again! During this workshop you will gain hands on experience with classic puff pastry, inverted puff pastry, and blitz puff pastry. We will explain the basic mixing procedures, lamination by hand versus machine, storage, and proper use of each type of dough based on the dough's characteristics. You will also create and use an assortment of fillings and garnishes. Products will range from the simple to sublime, including Palmiers, Herbed Parmesan Straws, Salted Caramel Millefeuille, and luxurious Brie en Croute.

French Macaroons (aka Parisian Macaron)

Discover the secrets of the sophisticated Parisian macaroon in this intensive two-day workshop! Learn macaroons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. A wide variety of fillings will be explored, including ganache, buttercream, and gelée. In addition to creating classic flavors such as Chocolate and Pistachio, prepare to experience unique flavors such as Meyer Lemon-Lavender, Guinness, and Eggnog. After this class you will understand ingredient functionality, be able to troubleshoot common problems, and make exceptionally delicious French macaroons.

Focus on Tarts

Explore the world of tarts as never before during this weekend workshop. You will work your way through a wide variety of tarts from classic to modern, savory to sweet. Learn how to make and handle a number of tart doughs, different tart assembly strategies, and elegant finishing techniques.  Tarts will include Rustic Crostata, Pear Bourdaloue, Salted Caramel and Chocolate, Sarawak Pineapple, and Quiche Lorraine. After this class you will be able to make tarts for any occasion–from a casual picnic to an exquisite display in an immaculate bakery showcase.

Focus on Breakfast Pastries

Start your day off right, with pleasing breakfast pastries for your audience and your tummy. During this workshop you will focus on learning techniques, in mixing, balancing your formulas and primary pastry techniques. After this class is done you will no longer need to follow a recipe but create your own and start jazzing up your breakfast selections. In this class you will make a variety of muffins, scones, breads, cakes and more. Use this class to improve your breakfast selection and start your family and friends off on the right foot.

Useful Information
-  Classes run from 8:00 AM to 4:00 PM Saturday and Sunday
-  The limit is 16 students per class.
-  We will provide you with all the course information (lectures, formulas, and      
   additional information) and provide you with all the equipment needed during 
   class.
-  Students are required to wear long pants and closed toe and non skid 
   shoes. Students should bring a notebook, writing utensils and a calculator to
   class.
-  Breakfast Pastries are include and lunch

- Parking is available

Please register online or download the registration form and email or fax to SFBI