The French Pastry School

Intro to Pastry - Petits Fours and Breakfast Pastries

Have you ever wanted to make a croissant? Make a selection of perfect petits fours to serve after a dinner party? Join the newest French Pastry School instructor, Chef Bob Hartwig, as he takes you through the fundamentals of these classic French pastries. He will introduce you to making laminated doughs, and you will go on to make croissants and danishes.You will learn to make traditional petits fours including
éclairs, madeleines, macrons, coconut rochers, blueberry tartlets, opera cake, espresso tarts, and almond financiers.

Fri, 10/20/2006 to Sat, 10/21/2006

Professional Bread Baking

Chef Hamelman will guide you through all elements of the richly rewarding craft of bread baking. You will participate in a comprehensive review of the foundations,
including essential ingredients; hand techniques for kneading, scoring, and shaping; and the basic process of mixing to baking. During the class you will produce a wide array of breads including brioche, baguette, focaccia, pizza dough, flat breads, and augment some recipes with a diverse collection of flavors, tastes, and textures such as Roasted Garlic Levain.

Tue, 10/24/2006 to Thu, 10/26/2006

Intro to Bread

What could be better than serving a steamy, fresh out of the oven loaf of bread.  Chef Sebastien Thieffine, 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 sourdoug

Tue, 01/09/2007 to Thu, 01/11/2007

The Art of Modern Cakes and Tarts

During this three-day hands-on course with Pastry World Champion and Meilleur Ouvrier de France, Olivier Bajard, you will learn entremets using chocolate and seasonal fruits. Chef Bajard has taught master classes for the majority of the past ten years.  He will bring all of this knowledge to The French Pastry School, where he will guide you through creating a variety of elaborate tarts and chocolate decorations.  He will explore with you in depth the technology of the ingredients and methodology of these desserts.

Tue, 02/26/2008 to Thu, 02/28/2008

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Blackberry Farm

Westmoreland Country Club

The American Club Resort

Club Med

Shirleanne Ackerman Gahan | Portland, OR | August 2012

Before I began my studies [in Art History and Business Administration], I worked as a pastry and bread baker at a local artisan bakery….I have spent many long days and nights devoting myself to the delicate art of cakes, tortes, tarts, and baguettes. I have seen pictures and read articles featuring [Chef Jacquy Pfeiffer’s] work, including the documentary Kings of Pastry. I will forever be in awe of [his] perfect handling of chocolate (which I cannot seem to make beautiful, but I suppose every baker has their strengths and weaknesses).


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