Details and Dates:

• Five Day Course 
• $998 (includes breakfast pastries and lunch)

2015 Schedule


Viennoiserie I: Croissants, Danish, and Brioche

Viennoiserie is the term used to describe laminated dough sweet yeasted dough-laminated or non-laminated. The interest in well-crafted breakfast pastries 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 artisan breads. In this course, laminated pastry doughs such as blitz puff pastry and traditional puff pastry are also explored to create various breakfast pasties. Through lecture, demonstration and hands-on production, students will learn about ingredient functions, dough mixing technology, laminating technology, the preparation of filling and make-up and baking process. Students will learn to add visual appeal to their pastries using glazes, fresh fruits, nuts and highlights of powdered sugar. Serious bakers and pastry enthusiasts alike will gain knowledge about various fermentation techniques as a way to accommodate production, build flavor and add shelf-life. Products covered include whole wheat croissants, traditional and chocolate croissants, various Danish, cinnamon rolls, sticky buns, rustic crostata, brioche a tete, brioche tart and sweet and savory turnovers.

Please register online or download the registration form and email or fax to SFBI 

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