Breakfast Evolution
Instructors:
Joanne Chang and Rachel Crampsey
April 18-19, 2015
9 am—3 pm on both days
General Mills
One General Mills Blvd., Minneapolis, MN 55426
Skill Level: Intermediate to Advanced/Professional
As your mother always said, breakfast is the most important meal of the day. Breakfast is also a mainstay of bakeries and cafés. . .but it doesn’t have to be boring! Award-winning bakers Joanne Chang and Rachel Crampsey will teach you how to give your breakfast menu a power boost with flavorful, cutting-edge items.
Saturday (Joanne)
How do you satisfy both the customer who craves sweetness in the morning and the customer who eats only bacon for breakfast? Master this balancing act with a variety of sweet and savory breakfast treats from two classic doughs: focaccia and brioche. We’ll make Ham and Vermont Cheddar Hot
Sunday (Rachel)
Doughnuts are the perfect marriage between bread and pastries. Learn how to take a simple classic and turn it into a decadent delight. We will make yeasted and cake doughnuts, along with crullers and churros. Specialty fillings and glazes will be covered, including tips and tricks to help you modify your doughnuts to make them your own.
Guild Members $ 375
Non-Members $ 460*
(*includes 12-month Guild membership)
Registration deadline: April 2
$20 cancellation fee
General Mills is one of the world’s largest food companies. The Gold Medal Flour brand dates back to 1880 and remains the No. 1 selling flour in the United States. Their mission is “Nourishing Lives,” and the General Mills Foundation supports nonprofit organizations on the community level.
Rachel Crampsey grew up in Maryland and as a child watched her grandmother make wedding cakes. After graduating from the University of Florida with a degree in French, she studied baking and pastry at the Culinary Institute of America in Hyde Park, NY, where she discovered a passion for baking bread. She says, “There was a soulfulness about it that wasn’t found in fancy cakes.”
She has worked for Bread Alone Bakery, Amy’s Bread, and the Ritz-Carlton and has developed bread recipes for Tribeca Oven. In 2014 she won The Cooking Channel's Donut Showdown competition with innovative entries such as a Sangria doughnut with red wine dough and fruit filling, and a Tres Leches doughnut with triple milk filling and avocado whipped cream. She is the owner of Montclair Bread Company in Montclair, NJ.
Joanne Chang, an honors graduate of Harvard College with a degree in applied mathematics and economics, left a career as a management consultant to enter the world of professional baking. She worked for Biba restaurant in Boston and Payard Patisserie and Bistro in New York City before opening Flour Bakery + Café in Boston's South End in 2000. Flour has received multiple Best of Boston awards and has been featured in Food & Wine, Bon Appetit, the New York Times, Conde Nast Traveler, and Boston Magazine.
Joanne teaches baking classes and writes pastry articles and reviews cookbooks for Fine Cooking magazine. She is the author of Flour: Spectacular Recipes from Boston's Flour Bakery+Cafe, and Flour, Too: Indispensable Recipes for the Café’s Most Loved Sweets & Savories. She is working on a low-sugar baking cookbook, which is scheduled for publication in 2015.
Source: The Bread Bakers Guild Of America