Sonoma, CA – The Bread Bakers Guild of America held a beginning to intermediate level pastry class, “Introduction to Laminated Viennoiserie,” at the San Francisco Baking Institute in South San Francisco, CA, on September 17-18 as part of The Guild’s 2011 regional event series, Breadville USA: Exploring Local Baking in America.
Taught by SFBI instructor Greg Mindel, the class explored controlled fermentation, different lamination and mixing techniques, hand shaping skills, and baking methods. Students learned to make yeasted breakfast pastries such as traditional, chocolate, almond and savory croissants, as well as various creamand fruit-filled Danish.
The San Francisco Baking Institute was founded in 1996 by Michel Suas, a recipient of The Guild’s Golden Baguette Award (now the Professor Raymond Calvel Award), which recognizes individuals who have contributed significantly to the advancement of artisan baking. SFBI is a leader in artisan bread and pastry education whose mission is to elevate the craft and appreciation of artisan baking. For more information about SFBI, please visit www.sfbi.com
Breadville USA: Exploring Local Baking in America is part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” For the full 2011 regional events calendar, please refer to www.bbga.org.
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: The Bread Bakers Guild of America
