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Whole Grain Viennoiserie
July 23, 2018 @ 8:00 am - July 24, 2018 @ 4:00 pm
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.