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Iconic Breakfast Pastries with Mitch Stamm
August 18 @ 8:00 am - August 19 @ 4:00 pm
Iconic Classics in Breakfast Pastry
Learn the sweet and savory versatility of Viennoiserie using laminated, sweet, and enriched doughs. Understanding the properties and characteristics of ingredients and the principles and techniques of production creates the foundation for success. Cross utilization of doughs and ingredients saves time and money while maximizing productivity.
Products will include:
Pain au Chocolat
Brioche + Conchas
Brioche tarts: Sweet + Savory
Cinnamon Rolls + Sweet Dough
Scones + more
A coffee station and light breakfast items will be available in the morning while a full lunch will be served both days.
Day One: Thursday August 18th 2022 8am – 4pm
Day Two: Friday August 19th 2022 8am – 4pm
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. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date.
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.
Mitch Stamm is the former Executive Director of the Bread Bakers Guild of America. He was an instructor at Johnson & Wales University for 17 years specializing in bread and Viennoiserie. He has extensive experience competing, coaching, and judging in national and international events. He is a baking ambassador with the Adama Foundation working with the team at the Adama Bakery in the Oruchinga refugee settlement in Uganda.