Baking Classes: Discovering the Arts of French Baking
Triskell Bakery specializes in hands-on 3 hours classes and workshops where you will learn how to craft fresh sourdough breads from scratch, create your own crispy and flavorful French baguettes, make delicious croissants and pains au chocolat (chocolate croissants), learn the art the traditional French Galette des Rois (the original Kings cake) or even teach your child to make a simple loaf of bread in a “Mommy and Me” 2 hr class.
Your instructor, Alain Marec is a French born food scientist who has been making bread and French pastries for the last 15 years. Click on one of the links below to be redirected to Humanitix (our ticket service provider) for more information and to reserve your class.
Below is a list of classes currently available for beginner to intermediate level
Discovering the Art of Making Sourdough Bread
Please join us for a three and a half hour class to learn how to make sourdough bread from scratch.
Alain Marec, your instructor, is a French born food scientist and home baker who will teach you how to create a wonderful sourdough loaf of bread.
During the class, you will create your own bread and go through all the steps including: autolyse, mixing, window pane method to gauge gluten development, stretch and fold methods, divide and shape, finally scoring and baking your loaf.
You will also learn to feed and care for your very own sourdough starter (with its Birth certificate)
While the process is three days long, through “TV magic”, we will be able to explore and practice every step of the process.
**UPDATE**
Classes will now include bread sampling with spreads and dipping oils. Also, feel free to BYOB!
Students will go home with:
- A 1 lb. loaf of bread they will have personally decorated, scored and baked during the class.
- A sourdough loaf proofing in their own banneton to bake at home the next day.
- Besides the banneton, they also get a dough scraper or bench knife, a plastic cover and a fresh starter to initiate their own sourdough journey,
- A hand out of the presentation given in class and your instructor contact information for troubleshooting.
Cost $110/student.
Discovering the Art of Making French Croissant
Please join us for a three hour class to learn how to make authentic French croissants from scratch.
Alain Marec, your instructor, is a French born food scientist and home baker who will teach you how to create a wonderful batch of French croissants or pain au chocolat.
During the class, you will create your own croissants or pains au chocolat and go through all the steps including: making the détrempe (dough), beurre de tourrage (butter layer), laminating, practicing the simple and double folds, dividing the dough, shaping finally proofing and baking your 6 croissants/pains au chocolate..
While the process is three days long, through the “TV magic” method, we will be able to explore and practice every step of the process.
Students will go home with:
- A gift box of croissants/chocolate croissants.
- A proofing laminated dough to shape into croissants and bake the next day at home.
- A hand out of the presentation given in class and your instructor contact information for troubleshooting.
Cost $110/student
Discovering the Art of Making French Baguettes
Please join us for a three hour class to learn how to make authentic French baguettes from scratch.
Alain Marec, your instructor, is a French born food scientist and home baker who will teach you how to create a wonderful batch of French croissants or pain au chocolat.
During the class, you will create your own French baguettes and go through all the steps including: making the Poolish (pre-ferment), mixing the dough, window pane method to gauge gluten development, stretch and fold methods, divide and shape, finally scoring and baking your baguettes.
While the process is two days long, through the “TV magic” method, we will be able to explore and practice every step of the process.
Students will go home with:
- 2 baguettes that they will have personally shaped, scored and baked during the class.
- A proofing dough to shape into baguettes and bake the next day at home.
- A hand out of the presentation given in class and your instructor contact information for troubleshooting
Cost $110/student
Discovering the Art of Making Galette Des Rois - French Traditional Kings Cake
The Galette des Rois, celebrating Epiphany, is baked from late December and throughout January in France. It is a tart composed of a puff pastry filled with an almond cream filling (or frangipane), each comes with a crown and always has a small figuring, called a fève, baked into it. If your slice has the fève, you get the crown and get to be king or queen for the day.
Please join us for a 3 hr class to learn how to make your own traditional French King Cake, called Galette des Rois from scratch.
Alain Marec, your instructor, is a French born food scientist and home baker who will teach you how to make it.
During the class, you will create your own puff pastry from scratch, make your own crème patissière and frangipane (almond cream).
You will roll out the pastry, assemble the galette, decorate and bake it.
While the process is 2 days long, through “TV magic” method, we will be able to explore and practice every step of the process.
Students will go home with:
- A medium sized (8in) galette des Rois to share with your family or friends.
- Puff pastry dough and frangipane to make another one at home.
- A handout of the presentation taught in class
- Tips for troubleshooting and contact information for your instructor for future questions
- A new skill and bragging rights…!
Cost $110/student
(NEW) Sourdough Starter Tutorial
Join us for a one hour tutorial class where you will learn the art and science of making your own sourdough starter.
Along with making your own starter during class, you will also receive everything needed to get going on your sourdough journey, including:
– An 8 oz Mason jar to take your brand new starter home,
– A banneton (bread proofing basket)
– A bench knife.
– A scoring blade (also called a lame)
– A small sample of my dehydrated or fresh starter.
– A Triskell Bakery birth certificate to name your starter.
– A copy of the presentation taught in class.
– my contact information for additional questions and troubleshooting on bake days.
During the class you will learn about the microorganisms that make sourdough bread baking possible, about feeding ratios and recommended schedule, how to store and and nurture a healthy starter.
Troubleshooting tips and the Do’s and Don’ts to keep your sourdough starter healthy for years to come.
What to do if your starter does not rise, develop a liquid on top (hooch) or has an off odor.
Some bread baking recipes to start baking your own sourdough bread, links to my favorite baking websites, equipment vendors and a list of tools to make your sourdough bread experience a complete success.
Cost $110/student
(NEW) Mommy(or Daddy) & Me Class
Please join us for a 90 min – 2 hr class to learn how to make your own yeast raised bread from scratch.
Alain Marec, your instructor, is a French born food scientist and home baker who will teach you how to make your own loaf of bread.
During the class, you will learn about the ingredients that are used to make bread – flour, salt, water, yeast, and their importance in making bread.
You will also learn to use a digital scale and weigh your own ingredients.
You will make your own loaf of bread and go through all the steps including: mixing, kneading, stretch and fold methods, divide and shape.
While the process is several hours long, through “TV magic” method, we will be able to explore and practice every step of the process.
Please note: This class is best suited for elementary school age children (8-12 yrs old)
Students will go home with:
- A proofing dough in a mini banneton to bake at home later that day or the next day.
- A handout of the presentation taught in class
- Tips for troubleshooting and contact information for your instructor for future questions
- A Triskell certificate of completion (Junior French baker certificate).
- A new skill and bragging rights…!
(8 – 10 kids max) $110/student+parent