Intensive Bakery & Viennoiseries Arts (Session June)

The Intensive Bakery & Viennoiserie Arts Program is designed to provide participants with comprehensive knowledge and hands-on experience in the art of baking traditional French & Italian bread as well as a variety of Viennoiseries, scones & Danish. This program is suitable for both beginners & experienced bakers looking to enhance their skills & techniques.

Learning Outcomes:

• Gain a thorough understanding of the ingredients, techniques and equipment used in baking traditional French & Italian bread


• Produce French baguettes, boules, multigrain, sandwich & milk bread, as well as Ciabatta, Focaccia & Grissini.


• Develop the skills & confidence to create a variety of Viennoiseries such as Scones, Danish, Pretzel, Brioche, Croissant, Raisin & Apple pastry.


• Known different techniques of laminated dough, layering butter, folding & shapping


• Learn how to troubleshoot common baking issues & achieve consistent, high-quality results


• Present professionnally bread & viennoiseries by display techniques for a commercial setting