Introduction to Breads 
December 2 - 4, 2008 (4pm - 9pm)
$525
John Kraus
What could be better than serving your very own fresh-out-of-the-oven, steamy loaf of bread? John Kraus, Chef instructor from The French Pastry School, will teach you to do just that. In this class you will learn how to make a variety of breads from the classic French baguette to the rustic farmer’s bread. Throughout the three days you will learn the different phases of bread—from mixing the ingredients to proofing to baking. Once you have perfected the techniques of classic French bread, you will move on to whole wheat bread with an oatmeal crust, along with a whole grain sourdough. Chef John will teach you the fundamentals of bread that you can then bring into your own kitchen.
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Chef John Kraus is the Chef de Cuisine and a pastry chef instructor at The French Pastry School. Known for his discipline in the craft and devotion to passing his knowledge onto his students, Kraus was named one of the Top Ten Pastry Chefs in the United States by Pastry Art & Design magazine in 2005 and 2006.
Denotes classes suited not only for the professional, but for the food enthusiast.
