Transform your kitchen into a quaint Boulangerie with the guidance of our Pastry Chefs at Cook Street. This 5-day series offers a technical approach to the fundamentals of bread baking; the roles of hydration, dough temperature, native and commercial yeast, kneading and folding, shaping and slashing
DurationTransform your kitchen into a quaint Boulangerie with the guidance of our Pastry Chefs at Cook Street. This 5-day series offers a technical approach to the fundamentals of bread baking; the roles of hydration, dough temperature, native and commercial yeast, kneading and folding, shaping and slashing.
You will learn how to create and maintain your own sourdough starter which you will take home. You will also learn a variety of flavor-enhancing techniques such as the use of pre-ferments and enriched doughs.
Each day you will create beautiful loaves to take home from classic French baguettes to Tangzhong as well as braided challah, seeded whole wheat, sourdoughs and many more! A chef-prepared lunch with a glass of wine or beer will be served.
The Professional Culinary Program is designed to enhance the amount of time you spend in the kitchen rather than behind a desk. From day-one to graduation you could be working in the field within a year. Based on French & Italian classic fundamentals, you will learn everything you need to jump-start your career.
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Learn to make bread and bake in a true wood-fired brick oven.
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