The French Pastry School
Classic Savory Breads
Date: Mar 26 - Mar 28, 2019 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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Who can resist the smell of a freshly baked loaf of bread?  In Master Baker Julien Otto’s class, you will be led on a fantastic journey discovering wonderful savory bread specialties.  This three-day, hands-on workshop will focus on the savory side of bread baking and explore many recipes for all occasions.  Chef Julien will teach you savory breads that will become some of your favorite family traditions.

Some of the recipes include:

  • Bell Peppers, Onion and Garlic Focaccia Bread
  • Olive and Lemon Thyme Bread Sticks
  • Sourdough Croque Monsieur Sandwiches
  • Traditional Quiche Lorraine
  • Selection of Artisan Savory Crackers
  • Tarte Flambée
  • Pain au Saucisson
  • Kalamata Olive Bread
  • Heirloom Tomato Bread
  • Spinach, Garlic and Cheese Pithivier


All of your freshly baked breads will be yours to take home to enjoy with your family, friends, and colleagues!


Julien Otto is a world-class pastry chef and a full-time chef instructor at The French Pastry School. His accomplishments have been declared "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished pastry chefs. He has an impressive educational background, an equally remarkable experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of pastry making to the next generation, is an integral part of the faculty. He brings new techniques to the curriculum, exhibits innovative use of quality products, and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry.  
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.