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| Introduction
to Pastry & Baking |
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| Learn the basic techniques of
pastry and baking in this 12-session class designed by our
Director of Pastry & Baking Programs, Chef Nick Malgeiri.
This class familiarizes students with the recipes and concepts
that form the basis of every competent baker's repertoire.
The program investigates a broad range of pastries - both
cakes and other desserts, both classic and modern - to provide
a full understanding of all baking categories. |
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| TOPICS INCLUDE |
- Class
1: Choux paste and pastry cream
- Class
2: Basic doughs
- Class
3: Tarts and pies
- Class
4: Making puff pastry
- Class
5: Working with puff pastry
- Class
6: Soft rolls, pan breads and baguettes
- Class
7: Hard rolls, focaccia and grissini
- Class
8: Chocolate confections and cakes
- Class
9: Meringues and buttercreams
- Class
10: Sponge cakes
- Class
11: Cake finishing 1
- Class
12: Cake finishing 2
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How
to Open a
Successful Bakery |
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Bakeries are not limited to one
concept---you can choose to sell fancy French pastries or
organic vegan muffins, as long as your business plan is solid.
Master baker and bakery owner Daniel Leader will guide you
through the many steps to launching your own business, from
identifying a winning concept for your community to deciding
on appropriate benefits. This unique class is jam-packed
with practical information, including:
• Selecting a winning concept
• Finding a location
• Writing a business plan
• Finding financing
• Costing out everything, from ingredients to labor
• Designing your workspace
• Selecting equipment
• Planning your menu
• Choosing software
• How to determine your true overhead
• Where to find staff
• Addressing salary and benefit issues
Daniel Leader is the owner and baker of the Bread Alone Bakery in
New York’s Catskill Mountains. He graduated at the top of his
class at the Culinary Institute of America in Hyde Park, New York,
and worked as a chef for some of New York City’s hottest restaurants,
La Grenouille and the Water Club. Then, after eight years of cooking
food “too fancy to eat,” he became obsessed with the
idea of creating something wholesome, timeless, and beautiful. Great
bread and Bread Alone were born. With two wood-fired brick ovens,
he produces fifteen tons of fresh bread per week. |
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