« All Classes

  • This event has passed.

Whole Grain Viennoiserie

July 23, 2018 @ 8:00 am - July 24, 2018 @ 4:00 pm

PROFESSIONAL COURSE

Craig Ponsford has made a name for himself introducing high ash flours, whole grain and even a little ancient grain into traditional viennoiserie. This class explores how to add healthy alternatives to your pastry line-up. We will be making whole grain laminated doughs and use high ash flours to make beautiful croissant and danish doughs. Additionally this class will offer the exploration of healthy, alternative fillings, both savory and sweet, using seasonal vegetables and fruit from the farmer’s market. Among others we will make: Almond Croissant, Pain au Chocolate, Plain Croissant, Ham and Cheese, Veggie Croissant, Curry Chicken, and Fresh Fruit Fillings.

Day One: Monday July 23rd, 8:00am – 4:00pm

Day Two: Tuesday July 24th, 8:00am – 4:00pm

 

Craig Ponsford graduated from the California Culinary Academy with top honors and opened Artisan Bakers with his family in Sonoma California in 1992. In 1996 his breads won the Gold medal at the Coupe du Monde de la Boulangerie in Paris. He then went on to coach the US Team to victory in 1999. He has coached each U.S. team since and served as U.S. judge at the 2002 and 2005 Coupe du Monde and 2007 Louis LeSaffe Cup held in Argentina.  He currently is an instructor at the Artisan Baking Center in Petaluma, California and has his own bakery/innovation center, Ponsford’s Place, in his home town of San Rafael. Craig was an early member of the Bread Baker’s Guild of America and has volunteered as the guild’s chairman for the past eight years. In his teaching at various culinary institutions and in his international consulting for product development and systems optimization he emphasizes quality of ingredients, techniques and product.

Categories: Baking Class, Professional     Tags: , , , , , , ,

+ Google Calendar + iCal Export Share this event

Tickets

The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Tickets are not yet available
Tickets are not yet available

« All Classes

Find the product you’re looking for

Search by grain, product name or keyword

News & Updates

straight from the mill

×

Terms & Conditions

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.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

Registering for an ABC class will automatically opt you into our email list to receive class schedules and special events at our Baking School. You can opt out at any time by clicking the "unsubscribe" link at the bottom of any email.

Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

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.

×