The French Pastry School
Bread Boot Camp
Date: Jun 19 - Jun 23, 2017 (8:00 am - 1:00 pm)
Chef: Joel Reno , Pastry Chef Instructor
Cost: $1,000.00
Course level: Enthusiast ♦
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Roll up your sleeves and get your hands dirty with flour!  For students 15 and up and adults of all ages, this is your chance to explore the world of French breads and pastries! What could be better than serving your very own fresh-out-of-the-oven, warm and crusty loaves of bread, breakfast pastries, and some of the best pound cakes and coffee cakes. During this week-long, hands-on Bread Boot Camp, Chef Joel Reno will guide you through the fundamentals of each of these areas of bread and pastry making:

  • Classic French Baguette
  • Rustic Farmer's Bread
  • Whole Wheat Bread with Oatmeal Crust
  • Whole Grain Sourdough
  • Buttery Croissant
  • Chocolate Croissant
  • Parisian Pain au Raisin
  • Moist Pound Cake
  • Banana Pecan Bread
  • Brioche
  • Beignets

And more….


You will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have gained an understanding of the techniques of classic French bread making, you will be able to recreate fresh bread at home. Roll up your sleeves and be prepared to get your hands dirty because this is a hands-on experience! This class has had many requests so hurry and sign up before all seats are taken!    

Start your pastry education as many of our graduates from the full-time L’Art de la Pâtisserie and L'Art de la Boulangerie have – by taking a food enthusiast course!

This course is approved by the American Culinary Federation for 25 Continuing Education Hours (CEH's).