Traditional French Baguette (Yeast & Sourdough)
Learn the French bread from our French Chef through hands-on experience!
Products
- French Tradition Baguette
Techniques Covered
- Dough mixing techniques
- Recipe management and adaptation
- Slow fermentation and cold fermentation
- Pre-shaping, shaping, proofing, and baking
- Sourdough fundamentals: explanation, feeding, and maintenance
Important Note
Baguette production requires two days. Participants will bake dough prepared in advance and take home the dough mixed during the class.
Class Includes
What you'll learn exactly
01
French Baguette
Local & International Experience with Chef Mathis David
Chef Mathis is a master of bakery, pastry, and chocolate, bringing exceptional skills and passion to our team.
Holding a BM Certificate in Pastry, CAP Certificate in Pastry, and certifications as a chocolatier and baker, his expertise is unmatched.
With unwavering dedication, Chef Mathis is eager to embark on a culinary journey with you, creating unforgettable experiences through his craft.
