The French Pastry School
Artisan French Breads Made from Scratch
Date: Dec 15 - Dec 17, 2020 (4:00 pm - 9:00 pm)
Chef: Julien Otto, Chef Instructor
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From multigrain and sourdough to ciabatta and rye, welcome to the fascinating world of artisan bread. Join Chef and Master Baker Julien Otto of The French Pastry School for this three-day course dedicated to the art of boulangerie. Chef Julien will teach you about fermented doughs using natural levains and the fundamentals of breadmaking. You'll mix, divide, proof and bake a variety of bread that are yours to take home and enjoy. With Chef Julien as your guide, you'll learn techniques for breadmaking success, while creating rustic and delicious loaves perfect for any occasion. You may never buy store-bought bread again! Join Chef Julien and The French Pastry School for this incredible week of bread production!
Course detail:
  • French baguettes with levain
  • Traditional sourdough
  • Multigrain bread
  • Italian ciabatta
  • Whole-wheat bread
  • Specialty pain au saucisson sec (dry sausage)
  • La miche
  • Kalamata olive bread
  • Old-fashioned rye bread 
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.