(Starts May 27, 2014, running 4 days)
Chef Stéphane Tréand, M.O.F.
Viennoiserie is the point at which pastry and bread meet. Although this course of study covers other breads as well, the primary focus is on different kinds of breakfast pastries, croissants, brioche, and chocolate croissants, but also a variety of delicious specialties made from laminated dough.
Showing the student the full gamut of dough types, this class will expose the student to traditional and modern shaping, and using professional equipment in a modern environment and workflow.
The student 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.
Prerequisites: Baking Science
4 Days, 8am – 2pm