Introduction to Pastry –
Breakfast Pastries
December 4 - 6, 2007 (4pm – 9pm)
$495
Sebastien Thieffine
Have you ever wanted to make a croissant or make a selection of perfect petits fours to serve after a dinner party? Join chef instructor at The French Pastry School, Sebastien Thieffine, as he takes you through the fundamentals of these classic French breakfast pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes all of sorts. You will learn to make a variety of products including brioche, lemon pound cake, chocolate financier and even a chocolate macaron. Once you have been taught how to make them, the kitchen is yours to master the techniques learned.
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Chef Sebastien Thieffine, pastry chef/instructor at The French Pastry School is devoted to the pastry arts, and is known as curious and dedicated. Thieffine has appeared on numerous local and national publications and also on The Food Network’s “Follow that Food” and most recently won the bronze medal and the best pastry degustation at the 2004 National Bread & Pastry Team Championship.
Denotes classes suited not only for the professional, but for the food enthusiast.
