Classic and New-style Breakfast Pastries

Take your breakfast pastry menu to the next level with Chef and Master Baker Julien Otto of The French Pastry School. Gain the know-how to create perfect breakfast pastries by learning the art of laminated doughs and brioche. Using these core techniques, you will create both classic and new-style pastries including Parisian croissants, Champagne and almond brioche, raspberry swirl croissants, caramelized vanilla flaxy pastries, artisan brioche with berries, and chocolate-hazelnut sable.

This session is designed to cover skills needed for the RBA Master Baker Certification process.

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.