The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

THE BEST 5-DAY EUROPEAN ARTISAN BREAD BAKING & PASTRY WORKSHOP: Guest Instructor German Master Baker

  • Pin It
frenchcreek baker's picture
frenchcreek baker

THE BEST 5-DAY EUROPEAN ARTISAN BREAD BAKING & PASTRY WORKSHOP: Guest Instructor German Master Baker

 

THE HAINS HOUSE PRESENTS

 

5-DAY EUROPEAN BAKING COURSE

MARCH 10-15, 2012

Günter Franz 

Guest Instructor European Master Baker

                              Small Class Size         Hands-On         Wood Fired Oven 

 

Learn the inside secrets to making European baked goods and specialty German breads. 

Master creating superb artisan breads baked in a Mugnani wood-fired oven.

Discover the art to producing fine European pastry in a home kitchen.

Artisan Breads:

Sourdough; Rye; Whole Wheat; White; Multigrain; Root; Rolls & Bread Sticks; & German Pretzels

AND

European Pastries:

Croissants, Danish Pastry, Stollen, & Other Assorted Pastries


Option 1 Cost: $1200   (10% discount Fresh Loaf Members)

5-Days hands-on instruction, course

recipes, all meals, & B&B lodging


Option 2 Cost: $800

Without accommodation


To Register:

http://www.hainshouse.com

Contact:  PAT HAINS   360-791-8928

2525 Beaver Creek Drive SW

Olympia, WA  98512


Instructor Bio:

Günter Franz, Master Baker

Weinheim, Germany

Innovative, Creative, Cutting Edge! 

Mr. Franz began his formal training in baking and confectionery while still in his teens. He received his Master Baker status at the age of 23. Several years later, he passed the exam in business administration. 

He has spent his career in large and small bakeries as a baker, confectioner and manager. He has been an instructor for young people in the baking profession for 30 years. For the last four years, he has been employed at the Akademie Deutsches Bäckerhandwerk/International Baking Academy in Weinheim, Germany.   

http://www.akademie-weinheim.de/mehrsprachigkeit/english.html 
 
Günter is currently training students from around the world in the art of baking. Join us for this unique opportunity in German baking at its very finest!  
 



 

jaywillie's picture
jaywillie

I'd be interested in this, but it's impossible with three weeks' notice. Frenchcreek baker, are you the one putting this on, or are you just passing on the info?

I'd love to have more lead time if something like this was going to happen in the future.

frenchcreek baker's picture
frenchcreek baker

Hello there,

Sorry for the short notice! I am a friend of Pat Hains who is offering the course at The Hains House, www.hainshouse.com. I took a previous workshop there a couple of years ago with a British baker.

There was a cancellation and so I posted this just in case a few more people were able to join the workshop.

I will be sure to keep all my fellow Fresh Loaf Bakers posted much further in advance in the future. It was the best experience in my 40 years of baking bread. I can't say enough good things about Pat, her guest instructors, and oh m, oh my, her gourmet meals  made every day a foodie heaven--not to mention all the bread we ate!!!

Cheers,

Anne

patricia hains's picture
patricia hains

Thanks Anne for posting and as Anne said, we had a cancellation so hence the short notice.  I took a two month course in Germany with Gunter as one of the instructors...this promises to be one of the best courses you will find on this side of the country.  We will post pictures to all our fellow Fresh Loafers!