Breads are one of the earliest recorded types of pastry in food history dating back thousands of years. While the process has evolved since then, the core principles of fermentation remain! In this final class of the Pastry Essentials Certificate, brought to you by NY Cake Academy’s Baking & Pastry Fundamentals, you’ll unlock the world of fermentation through enriched and quick breads. Learn about the fermentation process, working with commercial yeast, and the particularly dynamic quick-leavened breads which use chemical leaveners for less preparation time. Master the process from start to finish, making one master yeast dough to yield parker house rolls, cinnamon buns, and breakfast staples like muffins and scones. Complete the class with enough dough to host a weekend brunch and skip the bakery lines!
What You’ll Learn:
What You’ll Bake (and Taste!):
*Please note, a one-time purchase of our Baking & Pastry Fundamentals toolkit ($160) is required for the in-person class (recommended for live virtual class). Once you've purchased the toolkit, you can use it in any of the 10 Baking & Pastry Fundamentals classes. If you have already purchased this toolkit, please select the class only option when registering.
Included in the Baking & Pastry Fundamentals Toolkit:
Brush, Pastry 1-in
Knife, 8-in Chef's
Piping Tip, Open Star No. 824
Piping Tip, Open Star No. 825
Piping Tip, Open Star No. 826
Piping Tip, Plain Round No. 802
Piping Tip, Plain Round No. 804
Piping Tip, Plain Round No. 805
Piping Tip, Plain Round No. 806
Piping Tip, St. Honore
Scraper, Bench, Rounded
Scraper, Smooth Plastic
Spatula, 10-in Silicone
Spatula, 10-in Straight
Spatula, 4.25-in Offset
Spatula, 8-in Offset
Whisk, 12-in French Wire
Please contact NY Cake Academy if you have any questions.