Intermediate
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Doughnuts, is there anything they can't do? In this class, you'll explore the world of doughnuts, working with a rich, buttery brioche dough, a plant-based sourdough, hand-cut cake doughnuts, and pipeable pâte à choux for crullers and churros. Learn to shape, fry, fill, and glaze your way through a serious spread, including the not-so-secret recipe... Read more »
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$225.00
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Schedule: Day 1: February 14th, 9:00 AM - 4:00 PM Day 2: February 15th, 8:00 AM - 5:00 PM Over two days, you will gain an understanding of the fundamentals of laminated dough and make a wide variety of classic and signature pastries, including butter croissants, pain au chocolat, yuzu lemon verbena croissants, orange cardamom... Read more »
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$1,100.00
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A Three-Day Class Friday, February 26, 2027 8 am to 4 pm Saturday, February 27, 2027 8 am to 4 pm Sunday, February 28, 2027 8 am to 4 pm Creating consistency in baking and incorporating stone ground whole grains, can prove to be two big hurdles for both home bakers and those in larger... Read more »
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$875.00
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Join Chef Robert Jorin as he teaches a variety of handcrafted breads, rolls, and cookies designed to elevate your spring holiday entertaining. Delight your guests and add a polished, memorable touch to your gatherings! This class will be a mix of demonstration and hands-on baking. In this class, you will learn: Traditional Colomba di Pasqua... Read more »
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$200.00
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