Ongoing

Viennoiserie I: Croissants, Danish, and Brioche

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 catch up to the quality […]

$1198

Advanced Bread with Didier Rosada

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, and create sweet dough using […]

$1198