Artisan Bread Baking Classes

Learn to produce real artisan-style bread with emphasis on ingredient knowledge, sourdough cultures – professional –style bread baking made easy for your home. We are offering eight differnt artisan bread baking courses with lots of different topics and skill level required. If you are new to bread baking we would strongly recommend to attend our Course 1 prior to registering for any other courses as all the basics & fundamentals, from gluten to yeast fermentation, temperatures and proper kneading & baking be covered during that course.

Weekdays either from 10.00 – 14.00 or 17.30 – 21.30, check our calendar for scheduled dates, $185 (+tax) for each class of 8h (Artisan Bread Baking Classes are held over two consecutive days at 4h each), five different themed classes to choose from.

Artisan Bread Baking / Course 1 – Introduction to Bread Baking
Artisan Bread Baking / Course 2 – Italian Bread Baking
Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains
Artisan Bread Baking / Course 4 – Croisssants & Breakfast Pastries
Artisan Bread Baking / Course 5 – Sourdough Breads
Artisan Bread Baking / Course 6 – Ethnic Breads – Bake around the world
Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts
Artisan Bread Baking / Course 8 – Healthy Whole -Grain Breads

Artisan Bread Baking / Course 1 – Introduction to Bread Baking

Price: $185.00

This first course is covering the fundamentals of bread baking, emphasising on the all so important Gluten structure in bread and how to work successfully with fresh yeast. Emphasis is also given to the importance of the right temperatures in bread baking and the advantages in using pre-ferments to create more flavourful breads.
* this is a back to back course, second part of this course will continue the next day at the same time!

Day 1 (4 Hours):

Introduction to Bread Baking, Tools & Ingredients
What you really need to know about Gluten and Yeast
DDT (desired dough temperature) calculation
Baguette (day 1)
Bagels (day 1)
Petit Pains / Hard Rolls
Whole Wheat Toast Bread

Day 2 (4 Hours):

Working with pre-ferments
Baguette (day 2)
French Baguette, Epi
Pumpkin Seed & Rosemary Fougasse
Asiago Cheese Bread
Carrot Bread with Herbs

What to expect!

No pre-experience in taken this course is required, small snack will be provided throughout the course.

**Topics may vary based on products availability and Instructors discretion.

Artisan Bread Baking / Course 2 – Italian Bread Baking

Price: $185.00

This second course is exploring the beautiful world of Italian Breads, with some seriously soft and sticky dough’s – like Ciabatta- to work with, this course will add lots of new techniques to your bread baking repertoire.
* this is a back to back course, second part of this course will continue the next day at the same time!

Day 1 (4 Hours):

Real Foccaccia from Roma
Ciabatta (Biga / Day 1)
Panettone
Italian Country Style Bread with Olives & Tomatoes
Pizza dough
Grissini Sticks with Rosemary & Lavash Flat Bread

Day 2 (4 Hours):

Work off all Breads started with a Biga on the previous day
Cibatta
Cibatta with Wheat Germ & Sun-dried Tomatoes
Italian Country Cheese Bread
Pitta Pockets

Attending Course 1 is mandatory prior attending the Italian Bread Baking Course.

Please come dressed appropriate for kitchen work, it will get messy & sticky as all the doughs are kneaded by hand. Solid, closed toed shoes are advisable. Snacks and hot beverages are provided throughout the course, together with all the recipes, apron and all tools required.

**Topics may vary based on products availability and Instructors discretion.

Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains

Price: $185.00

This third course of the Artisan Bread Baking takes you all the way to central Europe and Scandinavia to learn and to explore the vide traditional and modern versions of rye breads, easy to follow methods and hands-on learning will allow you to re-create these beautiful breads at ease. Apart from some truly amazing Rye Breads we will also work with Organic Spelt and Organic Kamut Flours to create some very tasty Breads with those ancient grains.
* this is a back to back course, second part of this course will continue the next day at the same time!

Day 1 (4 Hours):

Light German Rye Bread
Alsatian Beer Bread
Scandinavian Rye Bread
Caraway Rye Bread Rolls
Belgian Apple Cidre & Rye Bread

Day 2 (4 Hours):

Rye Bread with Beer & Cheese
Yoghurt Rye Bread with Anise Seeds
Flax Seed & Rye Flake Bread
Whole Spelt Bread with Corn and Carrots
Ancient Kamut Bread

Attending Course 1 is mandatory prior attending the Rye & Ancient Grain Bread Course.

**Topics may vary based on products availability and Instructors discretion.

Artisan Bread Baking / Course 4 – Croisssants & Breakfast Pastries

Price: $185.00

Welcome to this fourth instalment of the popular Artisan Bread Baking courses, in this segment we will focus on the rich, sweet, moist and dried fruit and nut laden recipes for breakfast pastries – also called Viennoiserie.

You always wanted to learn how to make your own real Croissant, as buttery as in Paris? That will be only one new skill learned in this course, how to braid bread, learn of enriched dough’s and lots of unique and interesting recipes to explore – and yes during this course we will use a lot of butter! There is nothing fat-free about these pastries and breads!
* this is a back to back course, second part of this course will continue the next day at the same time!

Day 1 (4 Hours):

Real French Butter Croissants (plain, chocolate & almond)
Braided Raisin Bread (3 Braids)
Challah (4 Braids)
Lemon Butter Brioche
Savoury Muffins with Herbs, Goat Cheese and Tomatos

Day 2 (4 Hours):

German Quark Stuten Bread
French Orange & Anise Gibassiers
Sticky Cinnamon & Pecan Buns

Attending Course 1 is mandatory prior attending the Croissant & Breakfast Breads Course.

**Topics may vary based on products availability and Instructors discretion.

Artisan Bread Baking / Course 5 – Sourdough Breads

Price: $185.00

Welcome to this fifth installment of the popular Artisan Bread Baking courses.

Sourdoughs, the ultimate skill in bread baking. How to start a ‘mother’ starter, how to maintain it over years to come and how to make great tasting and crusty bread out of a sour dough starter.

* this is a back to back course, second part of this course will continue the next day at the same time!

Day 1 (4 Hours):

Levain – How to start Sour dough
Pain au Levain / Artisan Sour Dough Bread
Jalapeno and Cheddar Cheese Sour Dough Bread
San Francisco Style Sour Dough Bread
Organic Whole Wheat Sour Dough Bread

Day 2 (4 Hours):

Potato & Roasted Onion Bread with Rosemary
German Lye Beer Pretzel
Tomato, Roasted Garlic and Herb Bread
Asiago & Roasted Sesame Whole Wheat Bread

Attending Course 1 is mandatory prior attending the Sourdough Bread Course.

**Topics may vary based on products availability and Instructors discretion.

Artisan Bread Baking / Course 6 – Bake Around the World – Ethnic Breads

Price: $185.00

Ethnic Breads & baking around the world is one of our latest addition to our Artisan Bread Baking Series.

We will explore some very unique breads made with lesser known techniques as we are baking our way around the world in two evenings we will lift the secret on how to make very light & fluffy Asian Style Breads, travel across Europe the Middle East and Latin America to explore their famous breads.

* this is a back to back course, second part of this course will continue the next day at the same time!

Day 1 (4 Hours):

Mexican Conchas
Scottish Baps
Portugese Broa
Northern French Chestnut Bread
Hokkaido Milk Bread

Day 2 (4 hours)

Manakeesh Bil Za’atar
Swiss Pear & Fig Bread
Swedish Knaeckebrot (crisp flat bread)
American Golden Corn Rolls
Tofu Bread & Japanese Red Bean An-Pan’s

Attending Course 1 is mandatory prior attending the Ethnic Bread Baking Course.

**Topics may vary based on products availability and Instructors discretion.

Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts

Price: $185.00

Flaky, buttery, rich and delicous Danish pastries are on the menu for our Artisan Bread Baking Course 7.

As always, everything is made by hand – from laminating the dough to the fillings used to the sugary fondant glaze to complete your learning and mastering of these superb European Specialities.

As we will be splurging in butter already with our Danish pastries we will explore various dough nut recipes to complete this tasty course.

Day 1 (4 Hours):

Danish Pastry Dough
Various fillings (cream cheese, custard, blueberry, walnut & poppyseed) to create many different Danish pastries.
Apricot (Nappage) Glaze & Sugar Fondant Glaze

Day 2 (4 hours)

French Crullers
Old Fashioned Dough Nuts
German Berliner Doughnuts (filled with Jam)

Attending Course 1 is recommended but not mandatory prior attending the Danish & Doughnut Baking Course.

**Topics may vary based on products availability and Instructors discretion.

Artisan Bread Baking / Course 8 – Healthy Whole-Grain Breads

Price: $185.00

The ultimate pinnacle of bread baking – how to coax the maximum nutritional value out of grains. The breads which we will cover during this amazing 2 day, 4 hour each day are loaded with soaked, sprouted and even mashed grains.

You will learn about the importance of enzymes in baking, how to sprout your grains and many more advanced techniques to make unforgettable breads in the comfort of your own kitchen.

* this is a back to back course, second part of this course will continue the next day at the same time!

Day 1 (4 Hours):

Beer Mash Grain & Barley Bread
German Vollkorn Bread
Pumpernickel (Rye) Bread
Seven Seed & Grain Bread

Day 2 (4 Hours):

Red Fife Whole Wheat Bread with Apricots & Almonds
Sprouted Wheat Grain Bread
100% Whole Wheat Bread
Oatmeal Bread
Barley & Toasted Hazelnut Bread

Attending Course 1 is mandatory prior attending the Healthy Whole Grain Bread Baking Course.

**Topics may vary based on products availability and Instructors discretion.

Course Dates

Thursday, February.9.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2 SOLD OUT!!!

**This is the second part of the Day 1 Course.

Wednesday, February.15.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1

185$ +tax) for this two day course Welcome to this fifth installment of the popular Artisan Bread Baking courses. Sourdoughs, the ultimate skill in bread baking. How to start a ‘mother’ starter, how to maintain it over years to come and how to make great tasting and crusty bread out of a sour dough starter. * this is a back to back course, second part of this course will continue the next day at the same time! Day 1 (4 Hours): Levain – How to start Sour dough Pain au Levain / Artisan Sour Dough Bread Jalapeno and Cheddar Cheese Sour Dough Bread Multigrain Sour Dough Bread Organic Whole Wheat Sour Dough Bread Olive & Rosemary Sourdough Day 2 (4 Hours): Potato & Roasted Onion Bread with Rosemary German Lye Beer Pretzel Tomato, Roasted Garlic and Herb Bread Asiago Sesame Whole Wheat Bread

Thursday, February.16.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2

**This is the second part of the Day 1 Course.

Monday, February.20.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1 SOLD OUT!!!

Tuesday, February.21.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2 SOLD OUT!!!

**This is the second part of the Day 1 Course.

Wednesday, February.22.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 1

Thursday, February.23.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 2

Monday, February.27.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1

Tuesday, February.28.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Wednesday, February.29.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1

Thursday, March.1.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2

Monday, March.5.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 1

Tuesday, March.6.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 2

**This is the second part of the Day 1 Course.

Wednesday, March.7.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)

Price: 205$ (+tax) for this two day class The ultimate pinnacle of bread baking – how to coax the maximum nutritional value out of grains. The breads which we will cover during this amazing 2 day, 4 hour each day are loaded with soaked, sprouted and even mashed grains. You will learn about the importance of enzymes in baking, how to sprout your grains and many more advanced techniques to make unforgettable breads in the comfort of your own kitchen. * this is a back to back course, second part of this course will continue the next day at the same time! Day 1 (4 Hours): ◦Beer Mash Grain & Barley Bread ◦German Vollkorn Bread ◦Pumpernickel (Rye) Bread ◦Seven Seed & Grain Bread Day 2 (4 Hours): ◦AnthoGrain (Purple Wheat) Bread with toasted Walnuts ◦Sprouted Wheat Grain Bread ◦100% Whole Wheat Bread ◦Oatmeal Bread ◦Whole Wheat, Seeds & Grain Bread Crackers

Thursday, March.8.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)

Monday, March.12.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1

Tuesday, March.13.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2

**This is the second part of the Day 1 Course.

Monday, March.26.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1

Tuesday, March.27.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2

**This is the second part of the Day 1 Course.

Wednesday, March.28.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1

Thursday, March.29.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Monday, April.2.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 1

Tuesday, April.3.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 2

Wednesday, April.4.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1

Thursday, April.5.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Wednesday, April.11.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 1

Thursday, April.12.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 2

**This is the second part of the Day 1 Course.

Monday, April.16.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1

Tuesday, April.17.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2

Wednesday, April.18.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1

Thursday, April.19.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2

**This is the second part of the Day 1 Course.

Monday, April.23.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)

Tuesday, April.24.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)

Price: 185$ (+tax) for this two day class The ultimate pinnacle of bread baking – how to coax the maximum nutritional value out of grains. The breads which we will cover during this amazing 2 day, 4 hour each day are loaded with soaked, sprouted and even mashed grains. You will learn about the importance of enzymes in baking, how to sprout your grains and many more advanced techniques to make unforgettable breads in the comfort of your own kitchen. * this is a back to back course, second part of this course will continue the next day at the same time! Day 1 (4 Hours): ◦Beer Mash Grain & Barley Bread ◦German Vollkorn Bread ◦Pumpernickel (Rye) Bread ◦Seven Seed & Grain Bread Day 2 (4 Hours): ◦AnthoGrain (Purple Wheat) Bread with toasted Walnuts ◦Sprouted Wheat Grain Bread ◦100% Whole Wheat Bread ◦Oatmeal Bread ◦Whole Wheat, Seeds & Grain Bread Crackers

Wednesday, April.25.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1

Thursday, April.26.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Wednesday, May.2.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1

Thursday, May.3.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2

**This is the second part of the Day 1 Course.

Wednesday, May.9.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 1

Thursday, May.10.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 2

Wednesday, May.16.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1

Thursday, May.17.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2

Wednesday, May.23.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)

Thursday, May.24.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)

Price:205$ (+tax) for this two day class The ultimate pinnacle of bread baking – how to coax the maximum nutritional value out of grains. The breads which we will cover during this amazing 2 day, 4 hour each day are loaded with soaked, sprouted and even mashed grains. You will learn about the importance of enzymes in baking, how to sprout your grains and many more advanced techniques to make unforgettable breads in the comfort of your own kitchen. * this is a back to back course, second part of this course will continue the next day at the same time! Day 1 (4 Hours): ◦Beer Mash Grain & Barley Bread ◦German Vollkorn Bread ◦Pumpernickel (Rye) Bread ◦Seven Seed & Grain Bread Day 2 (4 Hours): ◦AnthoGrain (Purple Wheat) Bread with toasted Walnuts ◦Sprouted Wheat Grain Bread ◦100% Whole Wheat Bread ◦Oatmeal Bread ◦Whole Wheat, Seeds & Grain Bread Crackers

Wednesday, May.30.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1

185$ (+tax) This first course is covering the fundamentals of bread baking, emphasising on the all so important Gluten structure in bread and how towork successfully with fresh yeast. Emphasis is also given to the importance of the right temperatures in bread baking and the advantages in using pre-ferments to create more flavourful breads. * this is a back to back course, second part of this course will continue the next day at the same time! Day 1 (4 Hours): ◦Introduction to Bread Baking, Tools & Ingredients ◦What you really need to know about Gluten and Yeast ◦DDT (desired dough temperature) calculation ◦Baguette (day 1) ◦Bagels (day 1) ◦Petit Pains / Hard Rolls ◦Whole Wheat Toast Bread Day 2 (4 Hours): ◦Working with pre-ferments ◦Baguette (day 2) ◦French Baguette, Epi, Pumpkin Seed & Rosemary Fougasse ◦Carrot Bread with Herbs ◦Red Fife Organic Whole Wheat Bread with Apricots & Fennel Seeds

Thursday, May.31.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Wednesday, June.6.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1

Thursday, June.7.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Monday, June.11.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1

Tuesday, June.12.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Wednesday, June.13.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 1

Thursday, June.14.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 3 – Rye Breads & Ancient Grains / Day 2

**This is the second part of the Day 1 Course.

Monday, June.18.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1

Tuesday, June.19.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Wednesday, June.20.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1

Thursday, June.21.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2

**This is the second part of the Day 1 Course.

Monday, June.25.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)

Tuesday, June.26.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)

Wednesday, June.27.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1

Thursday, June.28.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2

**This is the second part of the Day 1 Course.

Wednesday, July.4.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 1

Thursday, July.5.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 6 – Ethnic Breads / Day 2

Wednesday, July.11.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 1

Thursday, July.12.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking / Course 7 – Danish Pastries & Doughnuts / Day 2

Wednesday, July.18.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)

Thursday, July.19.2012 - ( 10:00am – 2:00pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)

Wednesday, July.25.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 1

Thursday, July.26.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 1 – Introduction to Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Wednesday, August.1.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 1

Thursday, August.2.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 2 – Italian Bread Baking / Day 2

**This is the second part of the Day 1 Course.

Wednesday, August.8.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 1

Thursday, August.9.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 5 – Sourdough Breads / Day 2

**This is the second part of the Day 1 Course.

Wednesday, August.22.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 1

185$ (+tax) Welcome to this fourth instalment of the popular Artisan Bread Baking courses, in this segment we will focus on the rich, sweet, moist and dried fruit and nut laden recipes for breakfast pastries – also called Viennoiserie. You always wanted to learn how to make your own real Croissant, as buttery as in Paris? That will be only one new skill learned in this course, how to braid bread, learn of enriched dough’s and lots of unique and interesting recipes to explore – and yes during this course we will use a lot of butter! There is nothing fat-free about these pastries and breads! * this is a back to back course, second part of this course will continue the next day at the same time! Day 1 (4 Hours): ◦Real French Butter Croissants ◦Braided Raisin Bread (3 Braids) ◦Challah ◦Quark Stuten (German Breakfast Bread with fresh Cheese) ◦Savoury Muffins with Herbs, Goat Cheese and Tomatos Day 2 (4 Hours): ◦French Gibassier ◦Lemon Brioche ◦Sticky Cinnamon & Pecan Buns What to expect! No pre-experience in taken this course is require however taken the first Artisan Bread Baking Course would be an advantage, small snacks will be provided throughout the course. **Topics may vary based on products availability and Instructors discretion. ——————————————————————————–

Thursday, August.23.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking / Course 4 – Croissants & Breakfast Pastries / Day 2

**This is the second part of the Day 1 Course.

Wednesday, August.29.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 1)

Thursday, August.30.2012 - ( 5:30pm – 9:30pm )

»Artisan Bread Baking Course 8 – Healthy Whole-Grain Breads (day 2)

Pastry School and Pastry Training Centre of Vancouver, BC – Pastry and Bakery Courses