|Explore the varying aspects of breads from different regions of the world. Learn about fermentation, preferments, and tips on how to create success with every loaf. Students will also have a chance to work hands on with various laminations such as croissants, Danish, puff pastry, and fillings. ||Dates TBA
Minimum of 6 students required for the course to run.
Students take home a recipe packet along with what they prepare.
NWTC Instructor: Chef A. Monette
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