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Luxury Bread with Guy Frenkel

May 14 @ 8:00 am - May 15 @ 4:00 pm

Introduction to Luxury Bread

It’s love at first sight — not bite — and while tasty is the reason we gather in the first place, and healthy is a worthy goal, Guy Frenkel believes that breads can be as pleasing to the eye as to the mouth. Dough is an exciting medium — unlike clay, marble, metal, or even wood, dough is a truly living thing. Ever changing, even in the oven, it is still expanding in ways that are almost impossible to determine. Frenkel utilizes natural colors from vegetable juices, infusions of blossoms, spices, and other techniques. He experiments with shapes, create custom made stencils, and scoring patterns to create breads that are not only beautiful, but also tell a story.

In this hands on workshop, we will abandon traditional thinking, embrace new knowledge, cutting edge techniques and exotic ingredients. We will let our imaginations run free and learn to create luxury bread.

Products made in class:

  • Two Focaccias   –
    a.  With sautéed gourmet, foraged, and medicinal mushrooms, sun-dried currant tomatoes, seasonal herbs and local olive oil.
    b. With  carmelized sweet potato, black garlic, vanilla bean, brown sugar, maple, cinnamon, rosemary, sea salt and cracked pepper.
  • Purple Ocean Ciabatta – with fresh milled Purple Peruvian Corn, Purple Barley,  Black  Barley, and Red Wheat – with Black Garlic Olive Oil, Squid Ink and caviar.
  • Bi color country – carrot, ginger, turmeric loaf with fresh milled einkorn and white wheat.
  • Seeded – Ancient grains pseudo-seeds, and seeds cooked in reduced local whiskey, with dried blood orange.
  • Whole grains dinner rolls- with macadamia nuts and and black goji berries.
  • Baguette  – with fresh milled ancient grains and chia water.
  • If time permits  – Gourmet Pita breads.

Day One: Thursday May 14th: 8am – 4pm
Day Two: Friday May 15th: 8am – 4pm

Breakfast and Lunch will be served both days.

Instructor Bio

Guy Frenkel of Céor is a world renowned Los Angeles based ‘baker to the stars’ whose breads have been celebrated for their visual appeal as well as their culinary flair.  His creative handmade breads have won him global recognition, and were displayed at the Laurent and Martin Art Gallery and the Craft and Folks Art Museum in Los Angeles. Most recently, he was engaged by Fuse TV to  bake the “most expensive bread in the world” using one gram of gold and one gram of silver.  He is an ambassador for the Sourdough Library in Belgium.

Categories: Baking Class, Intermediate     


Artisan Baking Center @ Keith Giusto Bakery Supply


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$ 635.00
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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.