Interactive Demo Series
Versatility of Sweet Dough and
Transformations from The Coupe
Instructor: Ciril Hitz
Versatility of Sweet Dough
February 19th - 5:00 - 6:30 pm
A must have dough in any bakery setting. "I have learned to work multiple products through a versatile sweet dough. I have not found many things that this dough can not do. I have baked, fried and abused the dough in so many ways and it has never disappointed me in its outcome (Within reason)."
We will investigate mixing, fermentation and retarding of the dough and turn it into various types of products that are sure to please both guest and patrons alike. Items covered in this class are Hazelnut Snails, Little Swiss Dough Mice, Russian Braids as well as some Sticky Buns and Cinnamon Buns.
Transformations from The Coupe
February 20th - 3:00 - 4:30 pm
The journey to the Coupe has many twists and turns. "For me one of the most rewarding journeys from my own experience was the phase of product development. Never have I seen a group of bakers push the envelope where the sky was the limit. Not every item that we tried made it to the big day, but they still had great potential."
The items covered in this class will be: Gibassier, a Southern French classic, a strawberry almond brioche and a hidden little gem called the rosemary raisin and apple sun. All products will be mixed fermented and shaped as well as baked during this 90 minute class. So sit back and enjoy and ask a ton of questions.
All registrations include a live zoom link to participate and interact in real time as well as formulas and process notes emailed ahead of the class.
Ciril Hitz is a full-time Senior Instructor at the College of Food Innovation and Technology at Johnson & Wales University in Providence, Rhode Island and also teaches workshops at his private baking facility in Rehoboth, Massachusetts (Made by Ciril, LLC). A native of Switzerland, Ciril graduated from the Rhode Island School of Design, completed a three-year Swiss apprenticeship as a pastry chef/chocolatier, and recently received his Master of Arts in Teaching from Johnson & Wales University. He is a passionate baker, author, and educator with an international reputation and over 20 years of professional baking and pastry experience. Ciril is a guest instructor/expert at many national and international culinary events and schools and is an active member of the Bread Bakers Guild of America. He has been featured on the NBC Today Show, The Food Network, The Learning Channel, and Ciao Italia. His baking philosophy embraces both the artistic and technical aspects of bread. Ciril is constantly trying to evolve both as an educator as well as an artist. If you need to contact him, you can do so at madebyciril@gmail.com
Photo Credit: Cherish Pratt
Member Bundle Discount Price - $ 195
How to Pay
- You may pay online with the registration button
- Call the Guild office at 707-935-1468 to pay over the phone
Cancellations
In the event that your class is cancelled due to low enrollment, or other circumstances, we will notify you as soon as possible by email and issue you a full refund.
Refunds
If you cancel your reservation with more than a 15 day notice:
- Refund (less a $50 cancellation fee) if the class has a waiting list and we are able to fill your spot.
- Account credit (less a $50 cancellation fee) for a future class if the class is not full.
If you cancel your reservation with less than a 15 day notice:
- Account credit (less a $50 cancellation fee) for a future class if the class has a waiting list and we are able to fill your spot.
- No refund and no credit if the class is not full.
