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3 Day Tarts Class

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 be making several types of tart doughs, with various compositions and product characteristics, such as texture and sweetness.  On the second and the third day, you will […]

$798.00

Modern Bread and Viennoiserie

This is a brand new course designed by our guest instructor, Thomas Teffri-Chambelland. The focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture, then they will apply those theories in relation to the production of bread […]

Modern Bread and Viennoiserie

This is a brand new course designed by our guest instructor, Thomas Teffri-Chambelland. The focus of this course is to understand the balance and ecology of microorganisms in naturally leavened bread and viennoiserie products. Students will first learn the theory in lecture, then they will apply those theories in relation to the production of bread […]

Artisan I: Systematic Approach to Bread

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 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 […]

$1290.00

2 Days: Buttercream Cakes and Decors

Join us for this 2 days  workshop to learn basic assembly and decoration techniques for buttercream cakes. During the two days, each student will assemble and decorate two 6" cakes with buttercream roses and succulents. Examples of the cakes are as pictured : On day one, students will first learn how to split, fill, mask […]

$578.00

2 Day Choux Class

Pate a Choux is a versatile base used to create a number of pastries.  Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 2-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn helpful tips […]

$578.00

2 Days In-person Class Viennoiserie for Home Baker

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 make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to […]

$578

Artisan II: Baking Sourdough, Levain and Wild Yeast

Artisan II: Baking Sourdough, Levain, and Wild Yeast: Artisan II builds off of all of the theory and skills learned in Artisan I and explores the intricacies of levain. Learn how various starters affect the flavor, texture and appearance of bread. Learn the advantages of and how to maintain different feeding schedules, 1 a day feeding, […]

$1290

3 Days Mousse Workshop

Join our 3-day mousse course to learn about three main types of mousse preparation: fruit mousse, chocolate mousse and Bavarian cream.  In this course, we will explore each type of mousse and how to prepare them. Each mousse will then be incorporated into one of the following cakes: Fresh Fruit Charlotte, Chocolate Praline Cake, Raspberry […]

$798

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 of well-crafted artisan breads. This class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation upon which […]

$1290.00

Viennoiserie II: Brioche; Puff Pastry and Kouign Amman

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 Italian levain to create specialties such as Panettone, Pan D’oro, and Columba di Pasqua.  Students will also learn to produce regional holiday breads, such as stollen, gibassier and pithivier. Their […]

$1290

Regional French Breads & Unique Shapes

June 16th, 2022 @ 7:30 am Join us for this one-day workshop to learn about some regional French bread and their unique shapes. France is a country that produces over 300 types of cheeses, therefore, there would have to be at least 80 different types of bread to pair with the cheeses! In this workshop, […]

$450.00

525 DNA Way
South San Francisco, CA 94080

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