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 […]
Course Description In this class, you will learn to make several variations of cheesecakes. Products include Japanese Cheesecake which has a souffle-like texture from an addition of meringue, Pumpkin Pave […]
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 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 […]
Course Description In this 2-day puff pastry class, you will learn to make not one but two different types of puff pastry doughs, a number of products using the doughs, fillings and […]
Course Description 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, […]
Course Description 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 […]
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