Bread Bakers Guild of America Board Chair Jeff Yankellow and Guittard Pastry Chef Donald Wressell, who have both won medals in international baking and pastry competitions, will share their techniques for making hearth breads and enriched and laminated doughs. They will also show how to use chocolate to create chocolate batons for croissants, as well as chocolate-filled, twice-baked croissants, and house-made chocolate spreads.
The class is part of the Bread Bakers Guild of America’s instructional series that takes place in cities all over the country.
Bread and Chocolate will be hosted at the Guittard Chocolate Studio in Los Angeles. Under the direction of Wressell, the studio hosts a Guest Chef Series, which features hands-on workshops with prominent chefs, chocolatiers, and bakers for a unique opportunity to learn new skills, finesse techniques, and expand on chocolate knowledge.
As of this morning, Bread and Chocolate had 2 spaces available at $375 each for Guild members and $460 each for non-members. The registration deadline for the class ends August 10.
