Viennoiserie Workshops


Details and Dates:

• Five Day Course 
• $1,098 (includes breakfast pastries and lunch)

Viennoiserie Workshops

•    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

Master the art of Viennoiserie in our Professional Series September 4- 29, 2017. Pre-requiste of Artisan I: Systematic Approach To Bread.  For information email This email address is being protected from spambots. You need JavaScript enabled to view it.

Please register online or download the 2017 Registration Form and email or fax to SFBI