- This event has passed.
Artisan I: Professional Baking with Craig Ponsford
March 29 @ 8:00 am - March 30 @ 4:00 pm
Class open to Professional Bakers and Serious Amateurs’ Bakers
Artisan 1 is the first in a three part series designed to educate the professional artisan bread baker. This rigorous two day course focuses on the fundamentals of bread baking as it applies to the professional and lays the foundation upon which the next courses will build. The first day will include a lecture on flour & milling in addition to an in-depth dive into what is truly going on in the mixing bowl. The second day will production focused with a large amount of products made.
Topics covered in the course:
Fundamentals of bread formulation
Using preferments inoculated with commercial yeast
Scoring and baking
Day One: Tuesday March 29th, 8am – 4pm
Day Two: Wednesday March 30th, 8am – 4pm
Breakfast and lunch will be served both days.
As an attendee, you will be required to provide proof of full vaccination against COVID-19. For the safety of our staff and guests everyone is required to wear masks when indoors.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina. He currently is an instructor at the Artisan Baking Center in Petaluma, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients, techniques and product.