The Pastry Academy by Amaury Guichon is open! To ensure the health and safety of our students we are taking every possible precaution to exceed health and safety standards.
A staple in every culture, bread has shaped our world for centuries. The module will begin with an extensive Theory of Bread lesson, where the science of baking will be covered in depth: ingredients, mixing, fermentation, and the entire baking process. From flakey croissants to crusty, rustic sourdough loaves the possibilities are endless! French baguettes, focaccias, rye breads, danishes, croissants in various flavors, and brioche are just to name a few highlights of the bread and breakfast pastries module.