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 is a live-streaming class via Zoom, and it is perfect for beginner home bakers! Our baking and pastry instructor Miyuki Togi will be demonstrating every step of making sourdough bread at home. You do not need to prepare anything before the class, as this class is demonstration only. This is an interactive class where […]
Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing, fermentation, retarding and autolyse. Students will produce San Francisco style sourdough with […]
• 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 […]
Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah.
Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming, blending, scones, pie dough, pate a choux, angel food cake, and custards. Hands-on: cookies, muffins, scones, cheese cake.
Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cake, as well as how to troubleshoot problems. Hands-on: Carrot cake, black forest cake, opera.
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 […]
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.
Finally, you can learn how to bake good sourdough bread at home! This is a one-day in-person course designed for beginning home bakers. Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least […]
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 discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of […]
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 […]
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