In-Person Classes
KNOWLEDGE • SKILLS • COMMUNITY
Hands-on Class
Advanced Techniques for Spectacular and Scale-able Pastries with John Kraus of Patisserie 46 and Rose Street
Elegant travel cakes, buttery brioches, fancy finger sandwiches and flakey feuillitee… These are among the categories of versatile pastries from which John Kraus will teach you myriad variations in a two-day hands on class in our partner Guittard’s state-of-the-art Los Angeles kitchen. You will learn and practice advanced lamination, new uses for brioche, confectionary and more that are scale-able in a production environment. John’s experience as a former instructor at The French Pastry School and as captain of the 2015 Coupe du Monde de la Patisserie make his classes especially impactful, inspiring and delicious. John is the owner and head baker of the award winning Patisserie 46 and Rose Street Bakery in Minneapolis, MN.
March 12-13, 2023
Sunday - Monday 8:00 am - 4:00 pm
Guittard Chocolate Studio - Los Angeles, CA
Skill Level: Intermediate to Professional
Guild Members Price - $450
Non Members Price - $545 (includes a 1 yr membership fee)
Register here
KNOWLEDGE • SKILLS • COMMUNITY
Hands-on Class
Advanced Lamination with Wilhelm Wanders
Join Master Pastry Chef Wilhelm Wanders in this professional 2 day course where he will take you through several lamination techniques using croissant, Danish and puff pastry. You’ll produce multiple products from each dough utilizing different fillings and shapes to change up the presentation. This course will help you gain efficiency in your production schedule by using versatile base doughs that are formed into a wide array of product. Bi-colored chocolate croissants, Danish both sweet and savory and puff pastry etched with eye-catching patterns are just the beginning!
September 11 & 12, 2023Monday - Tuesday 8:00 am - 4:00 pm
King Arthur Baking School - Norwich, VT
Registration Deadline: September 1, 2023
Skill Level: Professional
Guild Members Price - $450
Non Members Price - $545 (includes a 1 yr membership fee)
Clase práctica en español
¡Pan, Pan Dulce y Más!
Haciendo pan con masa harina y masa madre
Maestro: Arturo Enciso, Panadero y dueño de Gusto Bread
En esta clase exploraremos puntos de vistas tradicionales y modernos acerca del pan y pan dulce hechos con levadura y fermentacion natural. Haremos cuatro recetas que serán: pan con masa harina, pan con tepache, y dos recetas de pan de muerto (un pan comunmente hecho para el Dia de los Muertos).
- Bolillos con Masa Harina\
- Pan de Muerto Tradicional con cáscara de naranja y semillas de anís (levadura)
- Pan de Muerto De Masa Madre con vainilla y hoja de maíz tostada (masa madre)
- Pan de Tepache (bebida de piña fermentada)
Arturo Enciso es un panadero de Long Beach, California. Panadero autodidacto de mas de una decada, Arturo ha crecido su pasatiempo en una vocación con su negocio Gusto Bread, una panadería artesanal en Retro Row en Long Beach (establecida en Agosto 2020). Su panadería ultiza solamente masa madre para hacer sus panes y pan dulces, fomentando sabiduría antigua y utilizando ingredientes de alta calidad. Arturo cree que buena comida y pan crean una manera hermosa para conectarnos como personas como tambien a las tradiciones y conocimientos del pasado para create comunidad y un futuro mas brillante juntos.
October 8 - 9, 2023
Guittard Chocolate Studio - Los Angeles, CA
Skill Level: Professional
Precio de los miembros del gremio - $450
Precio para no miembros - $ 545 (incluye una tarifa de membresía de 1 año)
