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  • Enriching the Holidays with Ciril Hitz

Enriching the Holidays with Ciril Hitz

  • 11/07/2023
  • 5:00 PM - 7:00 PM
  • Via Zoom


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November 7 / 5-7 pm EST

The winter holidays are filled with some of the most delicious and challenging specialty breads. Join Ciril as he walks you through some Western European classics, that are enjoyed around the world and frequently requested by customers all winter long.

In this two hour demo, Ciril will showcase making:

  • Stollen 
  • Panettone using commercial yeast
  • Gibassier with olive oil, orange blossom water and candied orange peel

By the end of this course, you will understand proper mixing, fermentation and handling techniques for highly enriched doughs. You will understand the different outcomes using solid and liquid fats. Best practices for packaging and storing these products for sale will be discussed.

Ciril Hitz is a full-time Senior Instructor at the College of Food Innovation and Technology at Johnson & Wales University in Providence, Rhode Island and also teaches workshops at his private baking facility in Rehoboth, Massachusetts (Made by Ciril, LLC) A native of Switzerland, Ciril graduated from the Rhode Island School of Design, completed a three-year Swiss apprenticeship as a pastry chef/chocolatier, and recently received his Master of Arts in Teaching from Johnson & Wales University. He is a passionate baker, author, and educator with an international reputation and over 20 years of professional baking and pastry experience.

Ciril is a guest instructor/expert at many national and international culinary events and schools and is an active member of the Bread Bakers Guild of America.  He has been featured on the NBC Today Show, The Food Network, The Learning Channel, and Ciao Italia. He is the author of two books, Baking Artisan Bread and Baking Artisan Pastries and Bread, as well as numerous magazine articles, and is the producer of two DVD series, Bread Artand Better Bread.  His baking philosophy embraces both the artistic and technical aspects of bread. Ciril is constantly trying to evolve both as an educator as well as an artist.

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