The key to success in the world of specialty bakeshops is providing a vast array of breakfast and brunch items. During this course, you will focus on classic fundamental techniques and expand your repertoire of baked items as you:
- Discuss common leavening agents and mixing methods (creaming, straight, and rubbed dough).
- Apply the appropriate mixing method to produce muffins, scones, quick breads, and/or biscuits.
- Use the lamination method to prepare Danish, croissant, and puff pastry.
- Prepare a variety of yeasted dough products, including bagels, bialys, brioche, cinnamon rolls, croissant, Danish, doughnuts, English muffins, and gugelhopf.