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Series II: Sourdough, Whole Grains and Alternative Grains

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 scratch and how to maintain them on day to day basis. Factors affecting starter characteristics are explained, such as hydration, fermentation temperature and feeding schedules. Understanding these […]

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 […]

$498

Series III: Viennoiserie

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 sheeters. The main focus is to learn mixing and handling of both laminated and non-laminated viennoiserie. Products made this week include a variety of enriched dough, such […]

$2490

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 […]

$1198

Series IV: Bakery Business Essentials

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 topic explained in this series is how to create a production schedule for yeasted bread, sourdough and viennoiserie items, which is necessary for an efficient bakery operation. […]

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 […]

$1198

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 […]

$1198

Cake Bases, Creams, and Composition

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. Check in: Following the Health Department Policy and new protocols, our in-person classes are now open for fully vaccinated students. We continue to adjust our […]

$1198

2 Day Pies Class

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 […]

$498

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, […]

$1198

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 […]

$698

525 DNA Way
South San Francisco, CA 94080

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