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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.
Day 1: 8am-3pm
Day 2: 8am-11am
The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
Build on essential skills learned in Artisan I in this intermediary workshop. Artisan II focuses on the intricacies of sourdough. Students will test how various starters and fermentation techniques affect flavor and appearance in a hands-on environment. Hands on: starting a sourdough culture, sourdough with different flours, ciabatta bread, Challah, and more...
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.
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 14 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.
Learn how to mix (both by hand and in a mixer), shape and bake various types of baguettes. If you have never baked yeasted bread before, this is a great place to start. We will show you some tricks to bake crusty loaves at home.
First, we will introduce you to the simplest form of bread dough- consisting of flour, water, salt, yeast and malt. In addition, you will work on two more doughs: a sweet, crunchy semolina baguette, and a sunflower baguette packed with flavor from toasted seeds and whole wheat.
This is a highly hands-on class. We will be spending most of the day in the lab, and you will be taking home the fruits of your labor at the end of the day - a big bag full of freshly baked baguettes, perfect for sharing with your friends and family!
In this workshop, you will learn the basic assembly process for layered cakes, as well as how to make 3 delicious cakes from scratch. First cake is a Classic Carrot Cake topped with cream cheese frosting and mini marzipan carrots. Second is Peanut Butter Cup Cake, composed of moist layers of chocolate buttermilk cake, dark chocolate ganache and peanut butter icing. You will learn how to make dark chocolate curls for a decadent decor for this cake. Last cake is a French style strawberry cake called Le Fraisier. It pairs fresh strawberries with vanilla mousseline cream, layered in light chiffon cake. The stunning finish of this cake is sure to impress your family and friends.
Join us for this weekend’s workshop to learn basic assembly and decoration techniques for buttercream cakes. During the two days, each student will assemble and decorate two 6" cakes with buttercream roses and succulents. Examples of the cakes are as pictured :
On day one, students will first learn how to split, fill, mask and ice cakes. Proper mise en place for the cake assembly and tool selections will be discussed during the demonstration. Next, students will practice on making two types of flowers: apple blossoms and roses. On day two, students will practice making three different types of succulents using the techniques learned from the previous day as well as decorating two cakes by the end of day 2.
The cake bases and the buttercream will be prepared in advance in order to focus more on the specific decoration techniques during the workshop. The mixing and baking of the cake bases and the making of the buttercream will be demonstrated as well.
Day 1 8:00am -3:30pm
Day 2 8:00am -12:00pm (No Lunch)
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!
Learn how to understand and control the pastry making process instead of just using the recipes! An introduction to many of the basic techniques necessary to make delicious pastries. This course covers creaming, blending, scones, pie dough, pate a choux, angel food cake, and custards. Hands-on: cookies, muffins, scones, cheese cake and more...
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 the class to impress your family and friends! No baking experience is necessary.
Learn a variety of cake mixing methods, creams, and fillings to make a beautiful layer cakes, as well as how to troubleshoot problems. Hands-on: Carrot cake, black forest cake, opera and more...
In this course, you will learn to make a variety of pies from scratch. The first day focuses on the how to prepare pie dough. The class will discuss ingredient selections and proper mixing methods. Students will roll and line your own pie shells. We will also show you how to prepare a variety of fillings. Products made in this class include crowd pleasers like Rustic Fruit Pies, Savory Quiche, Chocolate Cream Pie, and some holiday favorites like Apple Pie, Pumpkin Pie and Pecan Pie.
Learn to make a wide variety of tarts in this 3-day workshop. The first day focuses on learning about different types of tarts and tart doughs. You will be making several types of tart doughs, with various compositions and product characteristics, such as texture and sweetness. On the second and the third day, you will be finishing a total of seven types of tarts, each paired with a unique filling, topping and glaze. Finished products include Caramel Chocolate Tart, Pear Bourdaloue, Strawberry Breton Tart and more.
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. Each student will go home with formulas used in the class, a piping template and a box of at least 30 assembled macarons.
Due to the advanced level of this course, it is only open to students who have taken at least Artisan I or to industry professionals who have been baking for a minimum of 5 years.
Think outside of the bread box. This course challenges traditional assumptions and explores innovative bread-making techniques. Learn advanced fermentation technology, mix dough with different flours, and create sweet dough using sourdough. Hands on: semolina crowns, pane cioccolate, whole wheat bread, Pan d'Oro, and more...
This course will open for registration on November 1, 2017
Pate a Choux is a versatile base used to create a number of pastries. Its formulation is rather simple, yet there are many tips and critical points throughout the making process. In this 3-day workshop, you will learn how to properly prepare pate a choux, make many fillings and topping options, and learn helpful tips along the way. Pastries made during the class include some French classics, such as Paris Brest and Gateao St. Honore, and several types of eclairs and cream puffs.
Viennoiserie II builds on the skills learned in Viennoiserie I. You will make specialties such as Colomba di Pasqua, gibassier, kouing Aman, chocolate panetone, stollen, croissants with levain and more...