The French Pastry School
Bread Camp
Date: Jul 28 - Jul 30, 2020 (1:00 pm - 6:00 pm)
Chef: Julien Otto, Chef Instructor
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Join Chef Julien Otto of The French Pastry School for this three-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 Julien 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 Julien 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
Julien Otto is a world-class pastry chef and a full-time chef instructor at The French Pastry School. His accomplishments have been declared "extraordinary" by luminaries of the culinary world, and he is upheld as one of France's most accomplished pastry chefs. He has an impressive educational background, an equally remarkable experiential pedigree, and has participated and won many competitions across the world. Otto, who is enthusiastic about passing on the art of pastry making to the next generation, is an integral part of the faculty. He brings new techniques to the curriculum, exhibits innovative use of quality products, and shares a wealth of information with his students, which is sure to give them an edge in this exciting and ever growing industry.
This program is approved for 15 continuing education hours toward the initial or recertification application for American Culinary Federation certification.