PASTRY BASICS I
This is the perfect course for someone looking for an introduction to the world of desserts and breads. The skills taught over these 8-days will be an invaluable jumping off point for the complete pastry newbie or the enthusiastic home baker. We will use tried and true recipes to introduce techniques…techniques that will provide the building blocks for years to come.
In this course we will cover:
- Breads and Quickbreads
- Pies, Tarts, and Ice Cream
- Cream Puffs and Doughnuts
- Alternative Baking
Rather than do it one night a week for 8 weeks, we’ve decided to do it on two consecutive nights over 4 weeks. Why? Well, so much of what we are doing can’t be done once a week. There are starters that need to be prepared for the following night’s breads. Doughs often need to rest overnight. And things like ice cream bases and ganache are much better if they’ve been allowed a day to have their flavours mature.
What you need to bring:
- Japanese petty knife
- Metal pastry scraper
- Plastic pastry scraper
- Pizza cutter
- Fine microplane
- 4″ offset spatula
- Tea towel
- Container to take goodies home (mmmmm….goodies)
Or you can purchase the above as a package from us for $180 (tax included)
March 12th to April 3rd, 2018 (Monday and Tuesday nights)
The price is the same as our Culinary Basics courses ($891.45 including tax).
To sign up for these courses you can contact Lena at 604-876-7653 or firstname.lastname@example.org