Course Description
Expanding on the foundations learned in Viennoiserie at Home, we will explore endless possibilities of laminated dough in this 2-day course. From using pre-ferments in viennoiserie to different styles of lamination techniques, we will learn to make various products, including interesting Danish shapes. The finished products include poolish croissant, kouign amann, cinnamon sugar snails, pain aux raisins, bear claws, twice-baked croissants and more.
Prerequisite for this course is 2 Day Viennoiserie for Home Baker. 2 Day Viennoiserie for Home Baker is the foundation of this class.
Check-in
The class will begin at 7:30 AM on Day 1 and at 7:00 AM subsequent days. We will have breakfast pastries ready for you 30 minutes before class starts. (if you have any special diet please let us know in advance) We also welcome you to bring your own drink. Feel free to contact: customerservice@sfbi.com
Cancellation policy
Any notice of cancellation or transfers, please refer to our cancellation policy link HERE.
Course Materials
Listed below are the items you must bring to class.
- Pens or pencils. You will use these to take notes in the classroom and the lab.
- Permanent marker. This piece of “equipment” is invaluable in the labs.
- Hair restraint. For safety and sanitation, you must restrain your hair if it’s long.
Attire
- Closed-toe, comfortable shoes. Your shoes must be closed for safety. They should be comfortable enough to stand in all day.
- For safety, your pants must cover your entire legs. For your comfort, we recommend breathable pants. Checked chef’s pants are popular because they don’t show flour spills or stains.
- White chef’s coat. This is optional item. However, we strongly recommend chef’s coats because they look professional and protect your body and clothing. Most importantly, they keep you warm when it’s cold and cool when it’s hot.
Transportation:
There is parking at our location. The address of SFBI is: 525 DNA Way South San Francisco, CA 94080
