|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. ||Sept. 17, 18, 19, then 24 and 25, 4:30 – 7:30pm
Held M, T, W, M, T
Total of 5 sessions
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
Click here to register