Prerequisites: None--just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture. Course Description Learn the details of mixing, fermenting, shaping, and baking bread in […]
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 styles of lamination techniques, we will learn to make various products, including interesting Danish shapes. The finished products include poolish croissant, kouign amann, cinnamon sugar […]
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 various finishing techniques. We have fine-tuned our technique of hand-laminating puff pastry, making it more approachable to the home baker. We will teach you to make […]
Prerequisite: Artisan I or equivalent work/life experience For those wanting to dive into Artisan II without having taken Artisan I, please email us first at customerservice@sfbi.com for the questionnaire to […]
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 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 […]
Prerequisites: None--just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture. Course Description Learn the details of mixing, fermenting, shaping, and baking bread in […]
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 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 […]
Prerequisites: None--just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture. Course Description Learn the details of mixing, fermenting, shaping, and baking bread in […]
Prerequisites: This class will be easier to follow if you have had Artisan I previously. The instructor does not spend much time reviewing the foundations of bread baking in Viennoiserie I. Course Description The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably. The quality of Viennoiserie in America is finally […]
Prerequisites: None--just be willing to stand/work in a kitchen, pay attention to demos and sit for lecture. Course Description Learn the details of mixing, fermenting, shaping, and baking bread in […]
Prerequisite: Artisan I or equivalent work/life experience For those wanting to dive into Artisan II without having taken Artisan I, please email us first at customerservice@sfbi.com for the questionnaire to […]
Prerequisites: This class will be easier to follow if you have had Artisan I previously. The instructor does not spend much time reviewing the foundations of bread baking in Viennoiserie […]