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A Tour of Breads with Ciril Hitz

March 13, 2019 @ 8:00 am - March 14, 2019 @ 4:00 pm

Join master baker Ciril Hitz on a tour des pains as he teaches how to make a variety of breads using different fermentation methods. From poolish to biga to sourdough, learn the different qualities of each and how to utilize their characteristics appropriately.   Over the course of two days you will learn how to mix and work with both lean and enriched doughs to make classic baguettes, ciabatta, foccacia, pain rustique, pretzels, bagels,  brioche, gibassier, and stollen. Enjoy the wealth of information and hands-on experience you gain from a two-day class!






CIRIL HITZ teaches full-time at the International Baking and Pastry Institute at Johnson & Wales University in Providence, Rhode Island. Ciril has been recognized both nationally and internationally with numerous awards and accomplishments, including Pastry Art & Design magazine’s 2007 and 2008 Top Ten Pastry Chefs in America, 2006 Gold Medal National Bread and Pastry Team Championship (USA), and 2002 Silver Medal Coupe du Monde de la Boulangerie (France). He has been a guest instructor/expert at many national and international culinary events and schools and served on the Advisory Board of the Bread Bakers Guild of America.  He has been featured on the NBC Today Show, The Food Network, The Learning Channel, and Ciao Italia and his decorative bread work was exhibited in 2006 at the COPIA Museum in Napa, California. He is the author of two books, Baking Artisan Bread and Baking Artisan Pastries and Bread, as well as numerous magazine articles, and is the producer of two DVD series, Bread Art and Better Bread. More information about his work can be viewed on his website: www.breadhitz.com.

Categories: Baking Class, No Experience Necessary     


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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.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.