Bring an apron and paper bag to transport the bread home. Registration required by Mar. 22. Instructor Denise Elliot owns and operates Celebrations Bakery in Sonoma. She also works in product development at The Center for Culinary Development in San Francisco. Both home bakers and professional bakers get hands-on experience creating several forms of laminated bakery products including croissants, puff pastry, strudel, and Danish pastry in this workshop.
Students practice procedures for layering butter in dough to create delicious flaky products.
The instructor demonstrates in detail the shaping and baking of croissants, pain au chocolate, breakfast buns, palmiers, cheese straws, bear claws, and pie crusts. Discussion and demonstrations focus on techniques, ingredients, and equipment necessary to produce the ultimate quality in flaky pastry. Registration required by Apr. 26. Taste teas to begin to understand the different characteristics of each type of tea and discover the health benefits of tea. Noe St., Rm.