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:
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) cirilhitz.com. 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.
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