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  • Home
  • 2021-40 French Pastry Favorites

2021-40 French Pastry Favorites

  • 11/12/2021
  • 3:00 PM - 5:00 PM
  • Virtual Zoom Class
  • 9

Registration

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Interactive Demo

French Pastry Favorites
Kouign Amann & Brioche Feuilletee (Cruffin)

with Pierre Henry


In this virtual demo, participants will learn two well-known French pastries by Brittany, France native Pierre Henry. Brittany, France is the birthplace of the first pastry, The Kouign Amann. The other French favorite you’ll be learning is Brioche Feuilletee also known as The Morning Bun or  Cruffin.

These pastries are unique because they combine the three skillsets of the baking world:

The “Boulanger”

The “Pastry”

The “Tourier”

The Zoom link and formulas will be emailed to you the day before the class. 


November 12, 2021

Friday, 3-5:00 PM ET
      

Skill Level: Intermediate to Professional


Born in Brittany – France, Pierre did not start out as a baker. Employed by a bank as Customer Relationship Project Consultant, 10 years ago, he realized life was too short to be spent on things in which he had limited interest. Pierre had a yearning to go back to the basics, work with his hands and felt a strong connection to French artisanal bread after he met The Best French worker, Frederic Lalos in Paris in 2012. After graduated from Ferrandi, one of the finest culinary baking school of Paris , he trained with some of France’s greatest chefs, Cyril Lignac (a Michelin star), Gontran Cherrier, Hermes Agboton (Palais de Tokyo) - Paris. In 2014, Pierre and his wife Nelly, decided to travel abroad and share his passion. Lucky for us, after stints in Chile, Columbia and Peru to assess the opportunity of opening a French Bakery, they started out Bree'Osh Bakery Café in Montecito in late 2015.

Suggested Member Price - $ 75

The Pay-What-You-Can System

  • Pay the Suggested Price - Register and proceed through online payment process.
  • Pay what you can - Register, use the 'Invoice Me' option and email Rebecca to modify your invoice. 
  • Pay it Forward - make a donation to the Neale Creamer Scholarship Fund

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.

Ready to be part of a sharing community of artisan bakers who are passionate about their craft?


The Bread Bakers Guild of America

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Questions about membership? Please contact us:

The Bread Bakers Guild of America
P.O. Box 8679
Cranston, RI 02920

T - 707.935.1468
E - info@bbga.org


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