Cake Decorating |
- "Authentic European
Breads" course utilizing the straight dough method needs a
minimum of 2 days to 10 days.
Breads" course utilizing the sponge and dough (long
fermentation method) needs a minimum of 3 days to 10 days.
- "Sourdough Artisan
Breads" course of sponge and dough plus sourdoughs needs a
minimum of 4 days to 10 days. The class utilizes an old French
starter from Beaulieu Sur Mer and additional starter will go home with the student as part of the
- "Professional Bread Baking
Techniques" course covers all European bread formulas plus one
night working in an excellent artisan bakery to get a better feel for hand made
bread production, volume and equipment usage. Plus, the Baking School's course covers
information on equipment needs, ingredient function, etc. and if necessary,
bakery layout and blue-print suggestions. Bread bakery start up needs a minimum
of 15 days.
- "Traditional European
Pastries" needs a minimum of 3 days and up to 20 days depending
on the needs of the student. Pastries can include: Laminated doughs such
as Croissants, puff dough and Danish, tarts, cakes, gateau, sweet dessert
breads, brioche and many more.
Courses" need a minimum of 2 days and up to 10 days in duration
depending on the needs of the student.
- "Everything that goes into a pastry case" minimum
10 days but prefer 15 days.
- "Savories" Minimum 3 days, up to 5 days.
- "Truffles and Chocolates" Minimum 3 days and up to
- "Isomalt, Sugarwork for cakes and showpieces"
minimum 2 days and up to 5.
- "Wedding cakes, All types of decorations"
with rolled fondant, rolled white chocolate, buttercream,
marzipan. Learning doweling, figuring quantities, working with
the bride and cake tastings. (5 days up to 20 days)
- "Home Baking with a flair"
2 days and up. We can go
in any direction to make your home baking more enjoyable, more
professional with less mess and bother, with show stopping
- "Plated Desserts" Minimum 3 days. Incorporating
Isomalt, chocolate work, learning how to use many new and
sophisticated baking techniques and developing an eye for the
- "Marzipan and gumpaste flowers and creations"
Minimum 2 days, but prefer 4 or 5. There is so much to learn,
techniques to master and flowers and things to make. This
course will un-lock and open the door in your creative brain.
- "Complete Bakery
Start-up" 20 days of intensive baking of European pastries and
artisan breads This course covers such topics
- Type of bakery, product
line, image, name, decor
- Best selling products
- Premises layout, both baking
and retail spaces
- Production scheduling
- Formulas of products used in
a very successful French bakery
- Learning professional
techniques and 100% hands-on baking of the formulas
- Learning troubleshooting
- Bakery equipment needs
- How to design formulas using
knowledge of ingredient functions and interactions
- Employee scheduling and job
- Product line planning
- Packaging, printed materials
and product labeling laws
- Psychology in marketing and
- If wedding cakes will be a part of your bakery's
opening offerings an additional 5 days will be necessary to
cover additional techniques, totaling 25 days. Many people
open with the 20 day course then after the bakery is up and
running (about 4 months later) they come back for an
additional 5 to 10 days of wedding and special occasion