Weekend Workshops Schedule
2018 Two-Day Viennoiserie Workshop: $498
Hours: Day 1: 8:00am-4:00pm
Day 2: 8:00am-4:00pm
Viennoiserie at home: ‖ April 28-29, 2018 from 8am to 4pm ‖ May 12-13, 2018 from 8am to 4pm (full) ‖
Special Weekday Viennoiserie at Home course: Thurday, June 14- Friday, June 15, 2018 from 7am to 3pm ‖
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. Enroll Here
2018 One-Day Bread Workshops: $298
Sourdough at Home 1: Introduction to Sourdough: ‖ January 13, 2018 ‖ April 28, 2018
Finally you can learn how to bake good sourdough bread at home! This is a one day course designed for beginning home bakers. 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. Enroll Here.
Bagels and Pretzels: ‖ May 12, 2018
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!. No baking experience is necessary. Maximum capacity: 24 students. Enroll Here.
Making Your Favorite Sandwich Breads: ‖ June 2, 2018
Freshly baked bread is the foundation of a great sandwich. Impress your friends and family with homemade breads for your next sandwich! You can experience baking in a commercial kitchen, while learning what it takes to bake at home. In this course, students will make buttery brioche buns for hamburgers and hotdogs, bolillo and telera for Mexican tortas, and soft loaves that are perfect for any sandwich you can imagine. No baking experience is necessary. Maximum capacity: 24 students. Enroll Here.
Braided Bread- Challah and Egg Bread: ‖ June 16, 2018
In this one day workshop, we focus on braiding techniques using two recipes. One is classic challah, braided into an impressive 6-strand loaf and a 4-strand woven round loaf. Second is a soft and buttery egg bread, which is perfect for breakfast, snack, even for making sandwiches. Using this dough, students will make cinnamon ring coffee cake, 2-strand loaf with chocolate chips, and knotted rolls. During the course, students will learn mixing and shaping techniques after going over the formulas, process and ingredient functions. Take home new formulas and knowledge, as well as everything you baked in class to impress your family and friends! No baking experience is necessary. Maximum capacity: 24 students. Enroll Here.
Italian Bread and Pizza: ‖ February 17, 2018
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. Enroll Here.
2018 Two-Day Bread Workshop: $398
Hours: Day 1: 8:00am-3:00pm
Day 2: 8:00am-11:00am
Sourdough at Home 2: Understand Your Levain: ‖ March 17-18, 2018 (full) ‖ June 23-24, 2018
Ever wondered how to get the crackling blisters on the crust of your sourdough? Want to learn how to work with high hydration dough? This is a two-day course for home bakers with some experience in baking with sourdough. Topics covered include mixing, fermentation, retarding, and autolyse. Students will produce San Francisco style sourdough with high acidity, sourdough baguettes and a highly popular naturally leavened country bread with high hydration.
Maximum capacity: 24 students. Enroll Here.
To Enroll: Click Here!