The French Pastry School
Bread Boot Camp with Chef Michel Ernots
Date: Jun 25 - Jun 29, 2018 (8:00 am - 1:00 pm)
Chef: Michel Ernots, Pastry Chef Instructor
Cost: $1,000.00
Course level: Enthusiast ♦
Class Format: Chef Demonstration with Hands-On Components
Share This Class:  
Join Chef Michel Ernots of The French Pastry School for this five-day boot camp dedicated to the art of boulangerie. This is your opportunity to explore the fascinating and delicious world of French bread and pastries! Chef Michel will teach you bread fundamentals and the basic phases of breadmaking including mixing, dividing, proofing and baking. You'll start the week by perfecting the classic French baguette, then move on to whole-wheat bread, whole-grain sourdough, and a number of other classic recipes, including a few breakfast pastries. With Chef Michel at your side, we guarantee that you'll learn a variety of techniques for succeeding in this bread workshop, and in your home kitchen.
 
Course Detail:
  • Classic French baguette
  • Rustic farmer’s bread
  • Whole-wheat bread with oatmeal crust
  • Whole-grain sourdough
  • Flakey croissants and chocolate croissants
  • Parisian pain au raisin
  • Moist pound cake
  • Banana-pecan bread
  • Buttery brioche
  • French beignets
 
Michel Ernots is a chef instructor at The French Pastry School. Ernots graduated with a pastry and bakery management degree from the IFAPME Centre in Villers-le-Bouillet, Belgium. He then moved to Liège, Belgium to work and study under renowned Pastry Chef, Jean Francois Thirionnet. He relocated to Colmar, France, where he worked for the Richon Pâtisserie as a chocolatier, caterer and ice cream maker. He later became the pastry chef at the Pâtisserie Le Saint Albius, on the Island of La Réunion, in the Indian Ocean. Upon his return to Paris, he was in charge of the highly respected L'Essentiel bakery. His most recent venture brought him to Chicago, where he worked as an assistant pastry chef at The Peninsula Chicago.