Regional Classes Calendar
For 2019, we've put together an exciting and inspiring slate of classes taught by talented, innovative Guild members.
Registration is now open for several classes. To be added to the waitlist for any sold out class, please email firstname.lastname@example.org
September 21-22, 2019 - Holiday Breads & Winter Cookies - Robert Jörin - Long Beach, California
Robert Jörin, Associate Dean at The Culinary Institute of America at Greystone, will cover a variety of class Holiday Breads and some unique Pastries, traditionally eaten during the winter months: Stollen, Colomba di Pasqua, Hot Cross Buns, Ricotta Turnovers & Class Holiday Cookies). During this two-day, hands-on class, we will examine the classics and look at new, interesting ways to use laminated dough.
October 14-15, 2019 - The Perfect Dough: Laminated Brioche & Its Infinite Uses - Avery Ruzicka - Kansas City, Missouri
Ideal for the Intermediate to Advanced Baker, in this class, you will discover the world of laminated dough and its vast diversity. While often thought of as scary or difficult, the art of laminated dough can be quite rewarding because of its endless possibility of uses.
In this two-day, hands-on class, James Beard Award Finalist, Avery Ruzicka of Manresa Bread, will reach you all you need to know about this rich, tender egg and butter dough and how to tackle that trepidation. Students will gain an appreciation for the blank canvas laminated brioche provides and a number of ways it can be manipulated into different forms and layered with different ingredients.
November 2-3, 2019 - Artisan 101
Melina Kelson - Pasadena, California
Having trouble getting consistent results? Not sure of the difference between a biga and a pate fermentee—or how they impact your final product? Join this class to up your skills! Learn the details of mixing, fermenting, shaping, and baking bread in this essential introductory course. By the end of this course, you will better understand baker’s math and its importance, how to balance water temperature to control fermentation, how mixing impacts the final dough, and other critical bread baking concepts. Students will understand the steps of the baking process, as well as what happens in each of the 10 major steps in bread baking. We will dive into essential ingredients, preferments, mixing methods, fermentation, baking, and more.
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