The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

American baking schools

  • Pin It
chuppy's picture
chuppy

American baking schools

I'm considering attending a week long couse for artisan breads. Any suggestions? I already live outside of Chicago, so the French Pastry School is one of my choices.


Thanks,


Jeff

Comments

Floydm's picture
Floydm

The SFBI is definitely a popular one for those on the West Coast. If you search for SFBI here you'll find a number of write-ups of member's experiences there.  Most are glowing, though there was one member who had a disappointing experience there.

chuppy's picture
chuppy

Floyd,


That was one of my considerations. I am in the beginning of selling my loaves at one of the farmer's markets and want to gain some more experience as soon as time permits. Either SFBI or KA will be a great choice I'm sure.


Thanks for the info,


Jeff

wally's picture
wally

Jeff -


King Arthur Flour is offering a 3-day course from Oct 29th - 31st that surveys the classic french breads: miche, levain and baguette.  It's a professional-level course, although the class I attended was split about evenly between pros and amateurs (they limit it to 12 people, so you get a lot of one-on-one attention).


While the emphasis is on production baking techniques (versus home baking techniques), you get 3 days with two Master Bakers - Jeffrey Hamelman and James MacGuire.


I attended this course earlier this year, and would do it again in a heartbeat!


More info here: http://www.kingarthurflour.com/baking/professional-baking-classes.html


Good luck!


Larry


 

chuppy's picture
chuppy

Larry,


I think of all the classes that I would have the opportunity to attend, I would most likely gravitate to the KA classes and being able to learn personally from Jeffrey Hammelman. It may not happen for the next 2-3 months, depending on the availability, but I am lookingt forward to attending none the less.


Thanks for your comments,


Jeff

pmevans's picture
pmevans

I also recommend any of the professional classes at King Arthur Flour. I took the week long introductory class and the second week long advanced class, both with Jeffery Hamelman.  You couldn't ask for a better insructor.  You'll learn more in the first week of class than you will in 18 months of reading this forum.The first class covers all the basics of yeast breads including all the common preferments. You'll make baguettes for four days in a row as well as other great breads. The second class covers sourdoughs and ryes.


On Friday of the first class, James MacGuire arrived to prepare for the weekend class he was teaching. It was clear that he and Jeffrey are great friends. MacGuire is a very jovial and friendly guy and clearly loves to teach. I think their joint class mentioned above is going to be great. I wish I could justify the money to go take it too -- but it will duplicate a lot of the content of the classes I already took.

chuppy's picture
chuppy

pmevans,


I am hoping that the KA classes are well put together and unique in that they are willing to treat everyone the same, proffessional or not.


Jeff