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 […]
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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 […]
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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, […]
$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 […]
$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 […]
$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 […]
$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 […]
$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 […]
$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 […]
$1290.00 -
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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 […]
$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 […]
$450.00 -
1 day Workshop: Sweet Bread Creations
Join us for this one-day course to learn about a variety of baked products made from one basic yeasted dough. Different fillings and toppings are incorporated with the sweet dough […]
$450
