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 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 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 […]
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 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 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 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 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 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 […]
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 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 […]
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 […]