The French Pastry School
Artisan Breads
Date: Oct 16 - Oct 18, 2007 (1:00 pm - 8:00 pm)
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To answer the growing demand of customers looking for a wider variety of artisan or traditional breads, bakers must nowadays increase their products line. During this three days hands on class, Chef Didier Rosada will teach you how to consistently produce some unique breads that will complement your bread selection.

Sweet breads that can be eaten for breakfast or for dessert, like the German lemon and butter bread or the Rotolo di Natale enjoyed in Italy for Christmas time or the more exotic breads like green tea bread or naan and also rustic and earthy breads like pavé au levain or the royal crown will be baked.

After a technical introduction of the baking processes used to produce the breads, a wide selection of bread will be baked during the three days class that can be used as an everyday items or a special holidays items in your bakery.

Chef Rosada is at the Uptown Baker, and was formerly the Head Instructor for the San Francisco Baking Institute. Didier trained at The Institut National de Boulangerie-Patisserie in Rouen, and was awarded a Brevet de Maitrise (Masters in Baking). Didier coached the winning Bread Bakers Guild Team USA 2005.  Since March 2005, Didier is the vice president of operations at Uptown Bakers that serves customers all over the DC area. He also created his own consulting company to continue to help the baking industry in the US and abroad.