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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 such as Panettone, Pan D’oro, and Columba di Pasqua. Students will also learn to produce regional holiday breads, such as stollen, gibassier and pithivier. Their […]
$1290