Pate a Choux is a versatile base used to create a number of pastries. Its formulation is rather simple, yet there are many tips and critical points throughout the making […]
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 […]
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 […]
Join our 3-day mousse course to learn about three main types of mousse preparation: fruit mousse, chocolate mousse and Bavarian cream. In this course, we will explore each type of […]
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 […]
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 […]
June 16th, 2022 @ 7:30 am Join us for this one-day workshop to learn about some regional French bread and their unique shapes. France is a country that produces over […]
Join us for this one-day course to learn about a variety of baked products made from one basic yeasted dough. Different fillings and toppings are incorporated with the sweet dough […]
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, […]
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 […]
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 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 […]
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