2016 Weekend Workshops
All the workshops include breakfast, lunch and all the tools you need for the class!
- Classes run from 8:00 AM to 3:00 PM
- We will provide you with all the course information (lectures, formulas, and additional information) and all the equipment needed during class.
- Students are required to wear long pants and closed toe and non skid shoes. Students should bring a notebook, writing utensils and a calculator to class.
- Breakfast Pastries and lunch are included.
- Free parking is available
-Full payment is required upon registration
Please register online or call us to enroll at 650-589-5784.
Sourdough at Home: ‖ February 13th ‖ or ‖ July 2nd ‖
Finally you can learn how to bake good sourdough bread at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Every student will make at least 15 loaves of sourdough bread, in a variety of styles. At the end of the day you will feel confident digging into the sourdough process at home. Maximum capacity: 24 students.
French Macaroons: ‖ March 19th ‖
Discover the secrets of the sophisticated Parisian macaroon in this intensive one-day workshop! Learn macaroons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. A wide variety of fillings will be explored, including ganache and buttercream. Flavor variations include dark chocolate, pistachio, lemon, raspberry, egg nog, rose, praline and more. Maximum capacity: 24 students.
Pizza and Italian Bread: ‖ May 21st ‖
Come and join us to enjoy a fun baking day and bring home an impressive selection of bread! In this one-day class, you will focus on a variety of Italian bread, such as ciabatta, pugliese, focaccia and fougasse. You also will be making pizzas for lunch. Maximum capacity: 24 students.
Bagels and Pretzels: ‖ June 18th ‖
Join us in this one-day workshop to learn how to make a variety of bagels and pretzels! In addition to the traditional bagel toppings, we will create a selection of uniquely flavored doughs, such as walnut pepper, honey wheat, pumpkin spice and basil asiago. Pretzels will be dipped into a lye solution following a traditional method. We will show you how to adapt the process at home. Have some lox, cream cheese, mustard and beer ready at home, you will be taking a lot of goodies at the end of the day! Maximum capacity: 24 students
Viennoiserie at home: ‖ March 12th-13th ‖ or ‖ April 16th-17th ‖
Ever wondered how to create crisp, flaky croissants at home, or a light and tender brioche? Take this intensive two-day course and learn how to make various viennoiserie items. In this class, students will be introduced to mixing and lamination techniques specifically designed for home baking. Students will make their own products from start to finish. Finished products will include traditional croissants, chocolate croissants, various Danishes, brioche à tête, brioche sucrée and brioche tarts. Impress your friends and family with a wide selection of beautiful pastries. Maximum capacity: 16 students.