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Elevated Bakery Case Favorites with Guittard Chocolate

October 15 - October 16

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Class Details

Tuesday,October 15 & Wednesday, October 16 // 9am–4pm

Join Guittard chefs Donald Wressell and Josh Johnson for a two-day, advanced baking class focused on innovative ways to incorporate chocolate into your bakery case.

In this hands-on, professional-level class you will learn to make beloved bakery items with a modern twist – from Babka and Scones to Tarte Tropézienne, Linzer Tarts and more – and have an opportunity to work with Guittard’s premium Couverture line as well as Central Milling organic flour & grains.

Instructor Bios

Donald Wressell has been the Corporate Pastry Chef at Guittard Chocolate since 2006.  Prior to that he was the Executive Pastry Chef at the Four Seasons Hotel in Beverly Hills where he wooed the hotel’s celebrity clientele with his inventive creations and humor.  Wressell’s accolades are many including representing Team USA seven times at the Coupe du Monde de la Patisserie as a competitor, team captain, coach, manager and/or jury member.

Josh Johnson is the Pastry Chef of Guittard Chocolate Company, where he brings his celebrated craft, artistry and palate in developing new recipes and ideas with Executive Pastry Chef Donald Wressell. Josh has competed in and won the National Pastry Team Championship with team captain Donald Wressell. The team went on to win Best Dégustation and Silver Medal overall at the 2012 World Pastry Championship in Las Vegas. Josh also competed in the 2015 Coupe du Monde de la Pâtisserie coached by Ewald Notter and Donald Wressell, where the team brought home the Bronze medal.

Categories: Baking Class, Bread, Chocolate, Intermediate, Professional     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

Prerequisites

This is an advanced baking class, and has some skill prerequisites. Please check the areas of knowledge that are true of your level of experience:

Tickets

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Guittard 10.14
$ 495.00
7 available
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Event Terms & Conditions and Prerequisites must be checked before tickets can be purchased.

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Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

Registering for an ABC class will automatically opt you into our email list to receive class schedules and special events at our Baking School. You can opt out at any time by clicking the "unsubscribe" link at the bottom of any email.

Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

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