Baking & Pastry Mini Series

Taught by our Executive Pastry Chef, this 3 week course is designed to enhance your skills and comfort in the pastry kitchen. Built to be comprehensive, you will use skills you learn on day one throughout the course. From breads to buttercream, this is an extensive lesson for those passionate about baking & pastry!

Tuesday - Friday for three weeks. Each day will start with a 30 min lecture before heading into the kitchens. This program is the core , designed for anyone seeking to increase their skills without going through our 4 month Professional Culinary Program.
 

Week 1:  

Day 1-2, Bread 101: native sourdough, enriched doughs, straight doughs. Baguettes, challah braids and cinnamon rolls, artisan wheat, ciabatta, pizza dough.   

Day 3-4, Laminated doughs:  Croissant, danish, puff pastry. Pain au chocolate, cream cheese danish, ham and swiss croissant, napoleans, cheese straws.

Week 2:  

Day 1-2, pies, tarts, fillings: flaky pie crust/pate brisee, sweet shortcrust/pate sucree, nut shortcrust/pate sable. classic apple/fruit pies, almond frangipane pear tart, quiche, classic fresh fruit tart

 Day 3-4, cookies, custards, pate choux: drop cookies, stencil cookies/tuilles, Brownies. Baked , stovetop and frozen custards. Cream puffs and eclairs.

Week 3: 

Day 1-2, cakes, meringue buttercream, mousse: chiffon, sponge and, devils food cake. Chocolate and fruit based mousses, meringue buttercream, basic cake construction and decoration.

Day 3-4, Chocolate and sugar cookery: *possible extra time to finish cakes if needed* rolled and molded chocolate truffles, ganache, caramels, marshmallows.