Join us for a two day Intensive Masterclass series focused on the best of French Breads and Viennoiseries. You will work from start to finish developing and fine tuning your French Boulangerie techniques, from Baguettes, to Croissants and more!
Wondering if you should join us for the Masterclass or our Baguette Class? We have some helpful information on that in our FAQs!
Day 1 Overview
Meet your chef and fellow bakers over coffee and croissants – the only way to begin!
Learn all about flour, yeast and levain – then make your own levain using wild yeast.
Time to make pain de tradition, from frasage to cuisson! You’ll make various beautiful forms, including the classic baguette, batard, ficelle…
Get rustic by making pain de campagne - country bread – and learn more beautiful shapes.
Learn how to prepare dough a day in advance and find out how the boulangeries of Paris really work.
Day 2 Overview
You’ll master the art of vienoisserie – making leavened puff pastry to create croissants in all their forms (including bi-coloré techniques), pain au chocolat, pain aux raisins and pains suisses.
Continue to futher fine tune your Baguette and French Bread skills practicing your methods for pain de tradition, pain de compagne, boules, epi, and other new classic shapes.