Weekend Workshops Schedule
2019 Two-Day Cake Workshop: $448
Hours: Day 1: 8:00am-3:30pm
Day 2: 8:00am-1:00pm
Cake Layered Class ‖ November 9-10,2019
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.
Maximum capacity: 16 students.
Buttercream Cake Assembly and Decorations ‖ TBD
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.
Maximum capacity: 16 students.
2019 Two-Day Viennoiserie Workshop: $498
Hours: Day 1: 8:00am-4:00pm
Day 2: 8:00am-4:00pm
Viennoiserie at home: ‖ September 28-29,2019
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.
2019 One-Day Bread Workshops: $298
Braided Bread- Challah and Egg Bread: TBD
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: 18 students.
Sourdough at Home 1: Introduction to Sourdough: ‖ September 7,2019
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 Maximum capacity: 18 students. Enroll Here. Special Hours: 8:00 AM- 4:00 PM
New: Baguettes at Home ‖ September 21,2019
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! No baking experience is necessary. Maximum capacity: 24 students. Enroll Here.
Bagels and Pretzels: ‖ TBD
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.
2019 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: ‖ November 16-17,2019
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.
2019 One-Day French Macaron Workshop: $348
Hours: Day 1: 8:00am-3:00pm
French Macaron: ‖ October 26,2019
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 assembled macarons.
Maximum capacity: 18 students. Enroll Here.
To Enroll: Click Here!