Baguette, Batard, Focaccia
Join us for a hands-on class dedicated to the art of the classic French croissant.
Book Your Spot Now!
Join us for a complete healthy sourdough baking experience, where participants learn how to prepare natural breads using long fermentation, clean ingredients, and traditional techniques.
This 2-day workshop covers multiple dough styles — from classic French breads to Italian favorites — all made with sourdough starter for improved flavor and digestibility.
What They Will Learn
- Understanding sourdough starter: feeding, maintenance, and fermentation
- Mixing and hydrating dough for different bread styles
- Stretch & fold techniques for gluten development
- Shaping baguette, batard, ciabatta, and focaccia
- Managing proofing (cold vs room temperature)
- Baking methods for maximum oven spring and crust
- Using sourdough for pizza dough
- Storage and reheating tips to preserve freshness
Class Includes
What you'll learn exactly
01
Baguette
02
Battard
03
Pizza dough
04
Ciabatta
05
Focaccia
Local & International Experience with Chef Mohamad Bazzi (right)
With over 17 years of experience in pastry and chocolate, I’m here to share my passion, creativity, and everything I’ve learned along the way.
In my classes, you’ll explore modern French pastry, fresh bakery, and chocolate fillings, all with a focus on bold ideas and real technique.
I’m excited to help you grow, experiment, and find your own style as a pastry chef.
