Artisan Breads, Viennoiseries and Savory Treats

Welcome to the savory side. We like sugar and spice and everything nice but sometimes, you have to get a little salty. Your customers have varied tastes and when they walk into your business, you want to have a selection that will satisfy whatever mood they’re in. Sometimes that means a chocolate and red fruit breakfast pastry and sometimes in means a tartine of pear and gorgonzola. Master Baker, Chef Patrick Doucet will visit The French Pastry School to teach his four-day, hands-on course where you will learn a variety of artisan breads, viennoiseries, and savory treats.

Sep 10 – Sep 13, 2012 (7:00 am – 3:00 pm)

Recipes that you will learn include:

• Tourte de Meule T80 (Rustic bread)
• Tradition Pointage Bac – (Traditional bread with bulk fermentation)
• Pain Courant en Pousse Lente – (White bread with slow fermentation)
• Tradition Longue Autolyse (salé) – (Bread with long Autolyse)
• Au Citron ou Citron Seigle et Sesame – (Bread with lemon and sesame)
• Benoiton Barre Pistache-Cerise-Amande Grillee – (Bread grilled with pistachios, cherries and almonds)
• Campagne Rustique – (Rustic bread)
• Pain Figues et Citrons – (Bread with figs and lemons)
• Pain Moutarde et Bacon – (Bread with mustard and bacon)
• Carre Chocolat et Fruits Rouges – (Breakfast pastry with chocolate and red fruits)
• Bagel Saumon Fume – (Bagel recipe with smoked salmon topping)
• Bagel Saumon-Beurre Compose – (Bagel sandwich with smoke salmon and compound butter)
• Pate a Foccacia pour Sandwich Bacon Mimolette – (Foccacia bread recipe with bacon and egg mixture)
• Plaque Foccacia Legumes – (Foccacia, open face with vegetables)
• Tartine Carpaccio – (Carpaccio tartine)
• Tartine Pistou – (Pistou tartine)
• Tartine Poire Gorgonzola – (Pear and gorgonzola tartine)
• Tartine Italienne – (Tomato and mozzarella tartine)
• Tartine Pomme Camembert – (Apple and Camembert tartine)
• Tartine uf et Bacon – (Egg and bacon tartine)
• Tartine Hareng et Pomme de Terre – (Herring and potato tartine)

For more information about the class – and to sign up – visit our website.