Breads and Baked Treats
Introduction to Bread Making
French baguettes, multigrain, Italian breads, soft rolls and other other baked treats using different from yeast dough.
An advanced program for eager students to develop techniques in specialty bread making using different starters; natural, poolish, slow dough and sourdoughs.
These baked treats are some of the most satisfying things to create at home; croissants - plain, chocolate or almond, danishes, cinnamon rolls, braided breads and many variations of sweet dough.