January 20, 2016 - 8:09pm
Southeast Michigan (Detroit area) Bakers?
Hi there! My name is Andy and I'm looking to connect with other breadmakers in the Detroit metro area. I actually just started a meetup group, because I want to bake better bread, and there are very few worthwhile breadmaking classes in the metro area that I can find.
Anyone out there interested? And recommendations for good bread in the Detroit area?
Thanks!!
Andy
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Hey, I'm in the Kalamazoo area. I'm not super familiar with the Detroit area, but just saying hi as a fellow Michigander. Field and Fire up in Grand Rapids does a pretty good job. That's run by Shelby who formerly worked and Zingermann's which makes ok bread. Again though, I've only been over to detroit a handful of times and can't really comment on it. I took a bread course in the Chicago area...
I have been to Grand Rapids once, and plan on making it over there again soon - I will check out Field and Fire! I am curious about the course you took in Chicago, that's a quick train trip from here...
... and just checked out your Meetup. Can't make it this Saturday (and downtown is definitely a bit far for me), but would be interested in joining you all in the future! Thanks for getting this started. I see you also joined some French groups?
Hey there! First meeting was small but lots of fun! I already set up a second meetup for us to go explore the Eastern Market - you said it's a bit far for you to Downtown - if you can't/don't want to do the Eastern Market tour, I would love to get some ideas for what you think would be fun / closer to your neck of the woods. I'm new to this whole meetup organizing business so any help is appreciated, and I want to make it fun and useful for everyone!
I took the le art de boulangerie program at the french pastry school..
Yeeeeouch! 10 weeks & $10.6K tuition? That's crazy talk.The entire first year of my Culinary Arts program didn't cost that much.
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It is an expensive program, I'll concede to that. On the other hand you are surrounded by certified master bakers, certified executive pastry chefs, world baking champions, coup de mon winners...Their staff is pretty impressive...I'm sure your culinary arts program didn't have James Beard winners teaching every class...I have made connections through the course that are invaluable. I've met and worked with Hamelman, Didier Rosada (who worked with Raymond Calvel), Pierre Zimmerman among others. Right out of school I got hired at a large baking company working in research and development under another CMB. I've been to a number of baking conventions including IBIE and competed in competitions.. So yes, it is expensive, but it can be worth it if you are really committed. I also have taken continuing education classes through AIB (though those are geared more towards industrial bread production). There are certainly cheaper ways to learn how to make artisan bread though.