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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, and other bread baking fundamentals. Both enthusiasts and professionals gain deep understanding of the baking process. This course explains in detail the 10 major steps […]
$1,290.00
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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 […]
$650.00
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Course Description In this 2-day class, you will learn the various techniques of making cakes that are chemically leavened and those made with Egg-foam, European-style buttercreams, American icings, ganache, mousseline, fruit fillings and chocolate decor. Students will also learn how to stack layer cakes as well as how to assemble roll cakes or roulades. You […]
$698.00
Course Description 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, 2 a day feedings, 3 […]
$1,290.00
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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 the quality of well-crafted artisan breads. This class will be easier to follow if you have had Artisan I previously. Artisan I is the foundation […]
$1,290.00
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Course Description 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 […]
$1,290.00
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