The French Pastry School
Artisan Breads with Master Baker and M.O.F., Joël Defives
Date: May 07 - May 10, 2018 (11:00 am - 6:00 pm)
Cost: $1,150.00
Course level: Professional ♦♦♦
Class Format: Chef Demonstration with Hands-On Components
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Join Master Baker and M.O.F., Joël Defives, as he travels to The French Pastry School from Paris to teach artisan breads using specialty flours and whole grains. During this four-day baking course, you'll make flaxseed-rye bread, honey-spelt bread, carrot-walnut bread, and whole-wheat brioche, plus several other classic recipes, including a few breakfast pastries to round out your spectacular baked buffet! Not only will you benefit from Chef Defives' expertise and his 30 plus years as a professional baker, but with him at your side, you'll learn to perfect these unique and flavorful recipes while building your skills as a baker. 
 
Course detail:
  • Flaxseed-rye bread
  • Honey-spelt bread
  • Carrot-walnut bread
  • Whole-wheat brioche
  • A selection of mouthwatering breakfast pastries
  • Proper methodology for using specialty flours and whole grains
 
Master Baker and Meilleur Ouvrier de France (M.O.F.), Joël Defives, is a celebrated chef, known for his beautiful and delicious naturally leavened breads and pastries. A shy and introverted youngster who found salvation in the quiet confines of the bread kitchen, Chef Defives emerged as one of the world's true masters of the art of boulangerie. In 2002 he was a finalist at the Coupe du Monde de la Boulangerie. In 2003, he won second place at Championnat de France and first place at Championnat d'Europe. Then, in 2004, he won the title of MOF. Defives has traveled the world over and is currently the head baker at La Boulangerie Thierry Marx in Paris, and continues to travel the globe as an instructor and consultant.