Course Description 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 […]
Course Description 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 you to understand […]
Course Description In this series, the selection of breads becomes more diverse. Different styles of sourdough are incorporated into daily production. You will learn how sourdough starters are elaborated from scratch and how to maintain them on day to day basis. Factors affecting starter characteristics are explained, such as hydration, fermentation temperature and feeding schedules. […]
Course Description 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 of well-crafted artisan breads. This class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation […]
Course Description Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps […]
Course Description The first half of this series covers fundamentals of viennoiserie production. You will be introduced to our pastry lab and new equipment such as planetary mixers and reversible sheeters. The main focus is to learn mixing and handling of both laminated and non-laminated viennoiserie. Products made this week include a variety of enriched […]
Course Description Learn how to understand and control the pastry making process instead of just using the recipes! This Essential class is for enthusiasts who want to create instead of […]
Course Description In this series, important concepts to start a small bakery operation are covered. The discussion includes equipment selection, food and labor cost, bakery layout and more. One important […]
Course Description Made properly, layer cakes can be incredibly delicate or decadent and extraordinary beautiful. Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer […]
Course Description In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will […]
Course Description Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. The course covers baker’s math, ingredient selection and function, how mixing affects fermentation, […]
Course Description Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will […]