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...
$498.00
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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...
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$1198.00
Viennoiserie I: Croissants, Danish, and Brioche
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...
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Artisan II: Baking Sourdough, Levain and Wild Yeast
Artisan II: Baking Sourdough, Levain, and Wild Yeast:Â Artisan II builds off of all of the theory and skills learned in Artisan I and explores the...
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$1198.00
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