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Breads from Bennison’s Bakery
Date: Sep 25 - Sep 28, 2017 (1:00 pm - 8:00 pm)
Course level: Professional ♦♦♦
The French Pastry School welcomes Coupe du Monde Winner and Certified Master Baker Jory Downer for a one-of-a-kind workshop in our kitchens. In this four-day, hands-on professional course, the owner of Bennison’s Bakery, Chef Downer will share his secrets for creating savory breads specialties and viennoiseries. Benefit from Chef Downer’s expertise and his experience as a professional baker for over 40 years, and perfect these unique and classic recipes while building your own skills as a professional baker.
Some of the recipes include:
- Spring Strawberry Rhubarb Brioche
- Dulce de Leche Danish with Exotic Tropical Fruits
- Oven Roasted Garlic and Asiago Sourdough
- Traditional Kalamata Olive Bread
- Classic Foccacia Bread
- Signature Sun Dried Tomato Bread
- Delicious Mushroom Duxelle Brioche
- Sweet City Loaf with Fresh Carrots, Ground Coriander, Onions and Cracked Hazelnuts
- Lemon Florentine Croissant with Dried Blueberries
- And more!
Bennison’s Bakery has been a North Shore institution since 1938, earning a reputation as a high quality full line bakery with an emphasis on European style pastries, cookies, and custom decorated cakes. In 2004, Chef Downer was selected for the American team for the Coupe du Monde de la Boulangerie. Competing against the returning 2002 champions, Japan, the American team won first place for the second time in the competition’s 13 year history, establishing themselves as the best bakers in the world. The trophy sitting in the window of Bennison’s Bakery is a constant reminder of Jory Downer’s skill and talent in artisan baking.
All of your freshly baked breads will be yours to take home to enjoy with your family, friends, and colleagues!
This course is approved by the American Culinary Federation for 28 Continuing Education Hours (CEH's).