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Pastry School 5-Day Class: VIENNOISERIE AND BREAKFAST PASTRIES
February 27, 2017 @ 8:00 am - 2:00 pm
Monday – Friday | 8am – 2pm | 5.5 Hour Sessions 1/2 Hour Break
Students will become well-versed with the equipment of the baker, develop respect for quality ingredients, and the details of mixing, fermentation, lamination, shaping, proofing and preparation for the oven. This class will provide students with a well-rounded introduction to laminated doughs, breads, and traditional American quick breads. As well as: Croissants, Brioche, Baguettes, Ciabatta, Brioche à Tete, Palmiers, Kouign Amann, Pains au Chocolat, Apple Turnover, Puff Pastry Doughs, and Different Items Made with Croissants.