Classes are Monday - Friday from 8am - 2pm

FEBRUARY 27th - March 3rd

Students will become well-versed with the equipment of the baker, develop respect for quality ingredients, and the details of mixing, fermentation, lamination, shaping, proofing and preparation for the oven. This class will provide students with a well-rounded introduction to laminated doughs, breads, and traditional American quick breads. As well as: Croissants, Brioche, Baguettes, Ciabatta, Brioche à Tete, Palmiers, Kouign Amann, Pains au Chocolat, Apple Turnover, Puff Pastry Doughs, and Different Items Made with Croissants.