The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to...
Viennoiserie II builds on the skills and techniques learned in Viennoiserie I. In this course, students will work with highly enriched doughs and use an...
Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s...
Artisan II: Baking Sourdough, Levain, and Wild Yeast:Â Artisan II builds off of all of the theory and skills learned in Artisan I and explores the...
Join us in this intense one-day workshop to learn and experience desserts and snacks that grandmothers and mothers make at home for and with their...
Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to...
Artisan I: Systematic Approach to Bread: Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s...
Artisan II: Baking Sourdough, Levain, and Wild Yeast:Â Artisan II builds off of all of the theory and skills learned in Artisan I and explores the...
The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to...
Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours,...
In the first week of our hands-on series, you will learn all aspects applicable to bread baking. This will become a very important foundation for...
Join us for this weekend’s workshop to learn basic assembly and decoration techniques for buttercream cakes. During the two days, each student will assemble and...
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