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Donuts & Fritters with Nicole Plue & David Groff

June 20, 2023 @ 10:00 am - 2:00 pm

The iconic fried leavened rings of dough we know as doughnuts has modern roots as early as 1485, with worldwide variations of the fascination dating much earlier. In this 4 hour bootcamp style course, participants will work in groups to prep, cut, shape, fry and decorate the perfect batches of delicious doughnuts.

In this class, students:

  • Learn about the many varieties of fried dough concoctions that fall into the doughnut category, including:

    • Raised: ring vs bar vs fritter; how to tell if dough has risen enough
    • Non-raised doughnuts
    • Frying techniques & tips & equipment
  • In teams of 3-4, make 1 raised doughnut (ring, bar, or fritter), 1 cake doughnut (chocolate or pumpkin), and 1 “quick” doughnut (zeppole or churro); they’ll then fry and decorate their doughnuts as a class

A coffee station will be available, and lunch will be served midway through class. Students will leave with a couple dozen doughnuts.

COVID-19 Protocol

At this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.
All course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. If there are any changes in this requirement you will be notified immediately.

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.

Instructor Bios

A recipient of the James Beard Award for Outstanding Pastry Chef, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City.  For over eight years, she has been teaching aspiring pastry chefs and avid bakers, including sold-out Kouign Amann courses at the Artisan Baking Center.

After graduating from both the California Culinary Academy and Tante Marie’s Cooking School, David Groff cooked at Zuni Cafe, and Gioia in San Francisco. He developed meal plans as a personal chef, volunteered with the Bay Area’s largest fish supplier, and was the head of instruction for recreational classes at San Francisco Cooking School for seven years.

Categories: Baking Class, Beginner, No Experience Necessary     

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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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 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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