Mastering French Breads

While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads.  In this hands-on class you will make and enjoy:

  • Baguettes au Levain (Baguettes with a Natural Sourdough Starter)
  • Light, Rich Brioche a Tete
  • Couronne Bordelaise (Whole Wheat Crown Bread)

You will take home your own decade old Sourdough starter courtesy of Chef, with 2 Baguettes, Crown Bread and  Brioche Loaf and Rolls.

Mastering French Breads

While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy:

Baguettes au Levain (Baguettes with a Natural Sourdough Starter)

Light, Rich Brioche a Tete

Couronne Bordelaise (Crown Bread)

You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

Plenty to show off and share! (As Pictured)

Mastering French Breads

While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy:

Baguettes au Levain (Baguettes with a Natural Sourdough Starter)

Light, Rich Brioche a Tete

Couronne Bordelaise (Crown Bread)

You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

Plenty to show off and share! (As Pictured)

Mastering French Breads

While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy:

Baguettes au Levain (Baguettes with a Natural Sourdough Starter),

Light, Rich Brioche a Tete,

Couronne Bordelaise (Crown Bread).

You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

Plenty to show off and share! (As Pictured)

Mastering French Breads

While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy:

Baguettes au Levain (Baguettes with a Natural Sourdough Starter),

Light, Rich Brioche a Tete,

Couronne Bordelaise (Crown Bread).

You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

Plenty to show off and share! (As Pictured)

Mastering French Breads

While many cooks may shy away from preparing breads at home, producing your own handcrafted baguettes and loaves of brioche is incredibly rewarding. In this hands-on class, Pastry Chef Thanh Tang, will discuss the mechanics of yeast, natural sourdough, preferment and how these breads develop structure and flavor through kneading and working your bread by hand. He will teach fermentation, different shaping techniques and scarification of the breads. Pastry Chef Thanh will also share his decade old sourdough starter with you for years of baking to come. In this hands-on class you will make and enjoy:

Baguettes au Levain (Baguettes with a Natural Sourdough Starter),

Light, Rich Brioche a Tete,

Couronne Bordelaise (Crown Bread).

You will take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

Plenty to show off and share! (As Pictured)