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Viennoiserie for Home Bakers
October 2, 2018 @ 8:00 am - 4:00 pm
Everything the serious home baker has ever wanted to know about home lamination. Taught by professional baker and international competitor Jeremey Gadouas, this class will focus on how to make one master dough for all your morning sweet treats.
Students will learn traditional and laminated babka, sticky monkey bread, cinnamon rolls and fruit filled danishes. Learn how to make beautiful and simple fillings and finishes to give your pastries a professional look.
Jeremey Gadouas has an AA in culinary arts and a certificate in baking science and technology from the American Institute of Baking. Over the last 20 years, he has worked in a variety of bakeries, ranging from small retail businesses to industrial wholesale bakeries. He is the owner of Midori Bakery in Redmond, WA, and a Senior Manager of R & D and Commercialization for ARYZTA. As a member of Bread Bakers Guild Team USA, he won a silver medal at the 2012 Coupe du Monde de la Boulangerie, competing in the Viennoiserie category.
Categories: Baking Class, Beginner