Sweet & Savory Baking with Didier Rosada & Katherine Cruz
November 2 @ 8:00 am - November 4 @ 5:00 pm
Class Open To Professional Bakers/Chefs Only
During this three-day hands-on class Didier Rosada and Katherine Cruz will present a line of sweet and savory products from around the world.
From the traditional Katchapuri to the contemporary brioche with fig and goat cheese, Students will learn the technique and baking process to produce a wide variety of breads that can be enjoyed from breakfast to late night snack and that will be a great complement to any bakery products line.
This seminar will be a great opportunity to revisit the foundations of baking when working with sweet dough and dealing with different inclusions.
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.
- Tourte de seigle
- Broa de milho
- Brioche dulce de leche
- Babka and Rugelach
- Brioche fig and goat cheese
- Gorgonzola walnuts sourdough bread
- Armenian flatbread
- Focaccia dulce
- Brioche lemon and white chocolate
- Roasted beets, oregano and cheese
Day One: Tuesday, November 2nd from 8:00 AM – 5:00 PM
Day Two: Wednesday, November 3rd from 8:00 AM – 5:00 PM
Day Three: Thursday, November 4th from 8:00 AM – 5:00 PM
Breakfast and lunch will be served all three days.
DIDIER ROSADA began his baking career at age 15, with technical training at a regional French professional school and an apprenticeship under a local baker. Didier’s quickly scaled the ranks at Club Med. He was assigned to the clubs with the most sophisticated clientele. Then they assigned him the task of opening new or remodeled bakeries at the company’s resorts. In 1995, Didier returned to France to enhance his professional skills at the respected Institut National de Boulangerie-Patisserie in Rouen. After five months of highly technical and business oriented training, he was awarded a Brevet de Maitrise, a degree that we would call a “Masters in Baking.”
After working as a consultant for Bay States Milling Company in the United States, Didier became trainer of the USA Baking Team, where he helped the American team secure a first place finish in the bread category at the Coupe du Monde de Boulangerie in Paris. Under Didier’s guidance the team USA went on to secure three medals at the Coupe du Monde, both Gold (1999, 2005) and Silver (2002).
Didier went on to develop and teach the Bread curriculum for the National Baking Center. At the NBC he consulted for specialty bread bakers and millers across the United States, South and Central America (Brazil, Colombia, Ecuador, Peru, Guatemala, Mexico), the Caribbean (Haiti, Dominican Republic, Jamaica) Europe and Asia (Japan, Korea, Philippines).
Since March 2005, Didier is the vice president of operations at Uptown bakers that serves customers all over the DC area. He also created his own consulting company (Red Brick Consulting) to continue to help the baking industry in the US and abroad. Didier was selected as a Top 10 baker in the US, and elected as a member of the prestigious Academie Culinaire de France.