You can make your kitchen the bakery next door and never purchase store bread again! During this 2 day series, our Pastry Chefs will offer you the foundations you “knead” to know how to transform lean and enriched dough into delicious loaves.
DurationYou can make your kitchen the bakery next door and never purchase store bread again! During this 2 day series, our Pastry Chefs will offer you the foundations you “knead” to know how to transform lean and enriched dough into delicious loaves.
You will also learn specialty techniques such as shaping, six braided challah, and how to use preferments and different flours. Plenty of hands-on as participants work, each making full-size loaves of bread to take home. A chef-prepared lunch with a glass of wine or beer will be served.
Menu:
Day 1
Semolina
Brioche
Challah
Preferments
Day 2
Brioche Continued….
French Baguettes with Poolish
Ciabatta
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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In this 3 month workshop, our students will learn everything that they need to know about bread! You will learn about decorative breads, sweet breads, baguettes, Italian breads, basic baking techniques and more!
When you consider the simple ingredients that form the foundation of all breads — flour, yeast, salt and water — it’s truly remarkable how many varied products have been crafted by the hands of master bakers.
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