Details and Dates:
• Five Day Course
• $1,098 (includes breakfast pastries and lunch)
• Viennoiserie I: Croissants, Danish, and Brioche: 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.
Starting days: ‖ December 4, 2017 ‖
• Viennoiserie II: Viennoiserie II builds on the skills learned in Viennosierie I. You will make specialties such as Colomba di Pasqua, gibassier, kouign aman, chocolate panettone, stollen, croissants with levain, and more...
Starting days: ‖ December 11, 2017 ‖
Professional Hands on Series