January 8 / 6-8pm EST
Although it may sound like shooting down a dream, a sustainable operation plans for its entire life-cycle. This includes sale or closure of the business. In this 2 hour Zoom, you will be guided by Maggie Longo of the Small Business Development Center and Rachel Wyman, formerly of Montclair Bread Company, and currently the owner/operator of Rabble Rise Doughnuts.
Puff Pastry, Pithivier, Palmiers, and Possibilities
January 9 / 6-8 p.m. EST
Flakey, light, rich and versatile, puff pastry is a work horse in the bakery. Its neutrality is its strength; it lends itself to myriad sweet and savory applications, and when mastered elevates your bakery case. Join Head Baker Leonair Dorsey as she demonstrates the best practices in laminating and making puff pastry. By the end of this class, you will understand lock-in and laminating classic puff pastry, shaping and creating traditional and modern fillings for pithivier and galette des Rois, and how to create well-caramelized palmiers with re-rolled trim.
January 10 / 3:00-4:00 p.m. EST
Note: When you become a member of the Baking Association of Canada you receive a complimentary one-year membership to the Bread Bakers Guild of America. Membership is open to pizzerias, bakeries, bakery-cafés and other businesses with a focus on baking.
To learn more and register, visit bbga.org.
