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Beyond the Baguette: French Bread Making Techniques

Beyond the Baguette: French Bread Making Techniques

October 15, 2017

2:00pm - 5:00pm

Description

When you think about French bread the first thing that comes to mind is a classic baguette. But there are many styles of bread in the French culinary world. This month Chef Tony will introduced you to a number of French techniques such as "laminated dough", a process of incorporating butter into the dough to create flaky layers, as well as a french style fougasse similar to a focaccia. Top it off with a sweet finish of classic French Beignets!

This is a three hour technique class.

Price

$60 (per person)

Menu

+Lemon & Rosemary Fougasse +French Brioche +French Beignets!

Instructor

Cookology Staff