Weekend Workshops

 

Scoring Baguettes

 

 

 

 

Weekend Workshops

(8:00AM-4:00PM)

Baguettes at Home

Learn how to bake baguettes at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This two-day workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking baguettes. Students will make a variety of baguettes, including poolish baguette, short mix baguette, baguette with wheat germ, sunflower seed baguette and bulk retarded baguette. You will leave this workshop with bags of baguettes, recipes, and the ability to bake great bread for your family and friends. $398

 


Sourdough Bread at Home

Finally you can learn how to bake good sourdough at home! Explore the nuances of flavor and texture provided by various ingredients and techniques. This two-day workshop teaches the basics of mixing, fermenting, shaping, scoring, and baking sourdough. Students will make a variety of breads, including sourdough made with liquid levain, sourdough made with stiff levain, olive bread, rye bread and multigrain bread. You will leave this workshop with bags of sourdough, recipes, and the ability to bake great bread for your family and friends. Be sure to plan a great dinner party (with soup) to celebrate your newfound knowledge. $398

 

Viennoiserie at Home

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. Impress your friends and family with a wide selection of beautiful pastries$398

 April 23rd and April 24th ( Thursday/Friday)

One Day Class- French Macaron at Home
Discover the secrets of the sophisticated Parisian macaron in this intensive one-day workshop! Learn macarons based on both French and Italian meringues as well as valuable techniques such as macaronage, piping, and baking guidelines. Practice is very important to create consistent results especially in this temperamental confection, and this class is designed for students to mix up to 4 batches of macaron batter following the instructor’s demonstration. At the end of day, a colorful array of macarons is assembled with multiple flavors of fillings such as raspberry, pistachio, rose and dark chocolate ginger. Each student will go home with formulas used in the class, a piping template and a box of at least 40 assembled macarons. Capacity for 24 students.  $260


 

Useful Information
-  Classes run from 8:00 AM to 4:00 PM Saturday and Sunday
-  The limit is 16 students per class.
-  We will provide you with all the course information (lectures, formulas, and      
   additional information) and provide you with 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 are include and lunch
- Parking is available



Please register online or call us to enroll at 650-589-5784.




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