PROFESSIONAL MASTERCLASS: Deep Dive into Sourdough and Bread 6.1.26-6.3.26
Are you a coffee shop or bakery owner who dreams of filling your space with the irresistible aroma of freshly baked, artisanal bread? This exclusive, three-day intensive masterclass is designed specifically for you. We bridge the gap between passion and production, empowering you to create artisanal breads, expand your business, and master your craft.
Our goal is to equip you with the skills to produce exceptional quality consistently, turning your vision into a profitable reality. From sandwiches to pizza dough, allow this class to broaden your horizons in bread making and streamline profitability for your business.
Course Program: A Glimpse into Your Three Days
You will create an exquisite range of products, exploring different doughs, techniques, and flavor profiles, and how to apply them to grow your business:
– Deep dive into everything sourdough: Intensive instruction from start to finish
– Proper scoring technique: scoring designs and creating a beautiful oven spring
– Classic French Baguette
– Spelt Loaf
– Whole Wheat Loaf
-Specialty Loaf Forms: flavors and inclusions
– Artisanal Sourdough Pizza Dough
– Focaccia: Turn bread into profit with sandwiches!
– Pure, authentic, Artisanal baking that can be upsold due to sourdough and quality
Who Should Attend
This course is designed for industry professionals seeking to deepen their expertise, including:
– Pastry Chefs
– Bakers
– Restaurateurs
– Caterers
Prerequisites: A foundational knowledge of baking and basic viennoiserie is required to ensure you get the most from this advanced sourdough masterclass.
Investment & Registration
Your investment includes three full days of intensive instruction, your personal recipe binder, all ingredients and materials, daily breakfast and lunch, your own sourdough starter, and a diploma of completion upon successful evaluation.
Spaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended.
*All cancellations must be submitted in writing (by email or letter). If cancelled one month before the croissant masterclass starts, a non-refundable processing fee of $250 will apply. Cancellations made within 14 days of the course start date are 100% non-refundable. Upon registration, you will be sent our terms of purchase and a non-refundable agreement, which must be signed and returned to complete your booking.