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.
In this hands-on workshop, you’ll learn how to make bagels a chewy flavorful and delicious comfort food at home.
Kids will have hands on experience kneading dough, tasting herbs and making their own cheesy bread!
In this fun lunchtime class, Chef Heidi will show you some great recipes for quick and easy snacks, mains or desserts that you can make with homemade or store-bought flatbread.
This class is for the novice. No bread baking experience is required. In the time frame allotted we will discuss the different stages of dough fermentation, cues to look out for to gauge when your dough is ready to be worked to the next stage, shaping and baking.
Join Auntie DOTE in this very special class, and learn to make traditional southern Brunswick Stew w/ Cornbread.
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