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)

Take home your own Sourdough Starter, 2 Baguettes, Brioche Loaf and Rolls and Crown Bread.

Sourdough 101

Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home.  You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day!

You’ll make a croque-monsieur sandwich to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.

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)

Sourdough 101

Nothing beats the flavor and chewy texture of warm sourdough bread, and nothing parallels the aroma of a fresh baked loaf right from your oven. In this class, you’ll learn how to make rustic sourdough bread using a homemade sourdough starter from Chef Baylor Pascall, previously Sous Chef Bakery Nouveau, and currently a culinary instructor at Seattle Culinary Academy. In this workshop, you can look forward to a fun, hands-on session going over everything necessary to make your own starter and how to mix, portion, shape and bake the perfect sourdough. After enjoying your own wonderfully crisp and flavorful loaves, you’ll have newfound confidence to bake your own sourdough bread at home.  You’ll also get to take home a starter to feed, a loaf of bread baked ready to share, and a dough you made shaped ready to bake the next day!

You’ll make a croque-monsieur sandwiches to enjoy for lunch with a cold beer or glass of wine, along with a few other sourdough surprises.

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)

The Croissant Workshop

Learn the art of making croissants at home! Pastry Chef Thanh Tang will take you step-by-step through the croissant making process. Your guests will be left wondering if you went to France for them! In this hands-on class, you will make the détrempe and beurrage, then learn how to properly shape, fill and bake to achieve flaky, delicate croissants. Topics and techniques explored in this class include dough composition and lamination, yeast fermentation, gluten development, and flavor formation.

Recipes in this class include:

Croissant Dough, Master Recipe (Butter Croissant)

Pain au Chocolat  (Chocolate Croissants)

Croissant au Jambon  (Ham and Cheese)

You’ll take home your baked croissants from dough the chef has made, your prepared dough to bake the next day or freeze for future use.