The French Pastry School

Artisan and Traditional Breads

After seven consecutive years teaching master classes at The French Pastry School, World Baking Champion Didier Rosada returns to teach Artisan and Traditional Breads. During this three-day hands-on class, you will produce a variety of artisan breads using baking processes specifically developed to optimize flavors. From the classic baguettes mixed with a conventional short mix process to the more complex pain de Lodeve, a selection of traditional bread from all over Europe will be made.

Date: 
Tue, 10/19/2010 to Thu, 10/21/2010

Fundamentals of French Breads

What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread?  Jonathan Dendauw (bio), Chef Instructor with The French Pastry School, will teach you to do just that in this three-day hands-on class making traditional, artisanal French breads.  In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread.

Date: 
Tue, 08/03/2010 to Thu, 08/05/2010

Pastry Camp

For students 15 and up and adults of all ages, this is your chance to explore the world of French pastries! During this week-long, hands-on session of Pastry Camp, you will create many classic French recipes including breads, cakes, tarts, ice creams and sorbets, petits fours and much more. Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie program have – by taking Pastry Camp!

Date: 
Mon, 07/05/2010 to Fri, 07/09/2010

Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes!

For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on session of Pastry Camp, Chef Instructors Jonathan Dendauw (bio) and Kristen Ryan (bio) with The French Pastry School, will guide you through the fundamentals of each of these areas of bread and pastry making.

Date: 
Mon, 06/28/2010 to Fri, 07/02/2010

Pastry Camp - All Chocolate

For students 15 and up and adults of all ages, this is your chance to explore the world of chocolate French pastries! During this week-long hands-on session of Chocolate Pastry Camp, you will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. Chef Joshua Johnson (bio) will guide you through the fundamentals of each of these areas of pastries.

Date: 
Mon, 06/28/2010 to Fri, 07/02/2010

Pastry Camp - Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes!

For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, steamy loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on session of Pastry Camp, Chef Instructors Jonathan Dendauw (bio) and Kristen Ryan (bio) with The French Pastry School, will guide you through the fundamentals of each of these areas of bread and pastry making.

Date: 
Mon, 06/21/2010 to Fri, 06/25/2010

Pastry Camp - All Chocolate

For students 15 and up and adults of all ages, this is your chance to explore the world of chocolate French pastries! During this week-long hands-on session of Chocolate Pastry Camp, you will create classic French recipes like chocolate croissants, chocolate brioche, cakes and tarts, plated desserts, chocolate candies, and sugar candies, all made with the best milk, white, and dark chocolate. Chef Joshua Johnson (bio) will guide you through the fundamentals of each of these areas of pastries.

Date: 
Mon, 06/21/2010 to Fri, 06/25/2010

Advanced Viennoiseries and Breakfast Specialties from around France

During this four-day hands-on class, Master Baker and World Champion Pierre Zimmermann will share with you the fundamentals of the art of French breakfast pastries (Viennoiseries).  You will learn technology and roles of ingredients in mixing, shaping, proofing and baking.  Organizing your time is key when it comes to the different methods of fermentation, refrigeration and freezing.  Chef Zimmermann will teach you these techniques and others which have helped him run a successful shop in Alsace, France for many years.

Date: 
Mon, 06/07/2010 to Thu, 06/10/2010

The Art of Artisan Chocolate Candies

The French Pastry School is proud to welcome back Master Pastry Chef and Chocolatier, Thierry Mulhaupt for this four-day, hands-on class on Artisan Chocolate Candies.  Chef Mulhaupt will present a variety of chocolate candy techniques in this class, as well as teach his approach to marketing chocolate.

Date: 
Mon, 05/10/2010 to Thu, 05/13/2010

Fundamentals of French Cakes and Tarts

Learn to make Classic French Cakes and Tarts from French Pastry School instructor, Chef Bob Hartwig. He will teach you the basic French doughs such as pâte sable, pâte sucrée, and pâte brisée. In this three-day hands-on class, you will learn sponges such as biscuits, dacquoise, and pain de Gênes. From there you will create the foundations of French pastry including lemon tart, apple tart, chocolate tart, pithivier, raspberry mousse cake and chocolate hazelnut torte. The techniques you will learn apply to both the recipes you make in class as well as many other areas of pastry production.

Date: 
Tue, 04/27/2010 to Thu, 04/29/2010

Pages

Subscribe to The French Pastry School RSS