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Bread classes at Ramekins

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 23 Aug 2002 22:55:32 PDT
v102.n037.1
Here are three outstanding bread classes coming up at Ramekins in Sonoma, 
California.

Reggie

http://www.ramekinsclasses.com/

Sonoma County Tour: Meet the Bread Bakers
with Alan Scott from Ovencrafters, Petaluma
Thursday, October 10th, 7:00 AM
$95.00
Time: 7:00am-2:00pm; Limited to 12 persons.

Alan Scott is considered the -guru- of wood-fired ovens and has designed 
and built many ovens for bakeries and restaurants around the country. 
Originally from Australia, Alan lectures and leads workshops throughout the 
U.S. and abroad under the aegis of his oven building and consultation firm, 
Ovencrafters, based in Petaluma. He co-authored the book, The Bread 
Builders: Hearth Loaves and Masonry Ovens.

Join us in this rare opportunity, guided by Alan Scott, to explore the 
local renaissance of artisan breads created in the best wood-fired ovens in 
our region. Get close to the fire as we visit several passionate artisan 
bakers at their ovens, creating extraordinary breads and pizzas. We'll 
learn from oven-master Alan Scott why these rustic ovens in combination 
with talented bakers create such amazing breads!

We'll taste many breads along the way and have a casual lunch, accompanied 
by brew and wine at one of the locations. In addition, participants will 
take home samples of the breads from each location we visit.

* Fee includes transportation via van from Ramekins, picnic lunch, printed 
hand-outs, tasting and site fees.

************

Intermediate Bread Baking Clinic (Hands-on)
with Craig Ponsford from Artisan Bakers, Sonoma
Friday, October 11th, 9:00 AM
$95.00
Limited to 16 students.

Sonoma-based Artisan Bakers produces some of the Bay Area's most popular 
breads. An international award-winning baker and head of the U.S. Olympic 
Bread Baking Team, Craig's approach to bread making is simple: each loaf of 
bread is unique and special. His classes will help you make better bread at 
home, but more importantly, he will teach you why it's better. Every class 
Craig has taught at Ramekins has sold out, so we suggest you register very 
early!

Intermediate level class.

Join Sonoma's award-winning master bread baker for this unique opportunity 
to -take the next step- with your home bread baking. Whether you have taken 
a beginning bread class, are self-taught or bake bread professionally, you 
will benefit from Craig's baking and teaching experience by learning more 
advanced dough formulas, mixing and kneading techniques, plus bakery-style 
shapes and ingredient combinations.

The first half of this class is lecture and question and answer format. The 
second half is hands-on with lots of focus on the chemistry and physics of 
bread-baking. Bring your own home-baked loaf for Craig to critique, plus 
your favorite (or most challenging) recipes to discuss.

* Prior bread-baking education and hands-on experience is required for 
enrollment.

**************

Specialty Holiday Breads & Pastry (Hands-on)
with Craig Ponsford from Artisan Bakers, Sonoma
Friday, December 6th, 9:00 AM
$85.00
Limited to 16 students. Hours:9:00am-2:00pm

Sonoma-based Artisan Bakers produces some of the Bay Area's most popular 
breads. An international award-winning baker and head of the U.S. Olympic 
Bread Baking Team, Craig's approach to bread making is simple: each loaf of 
bread is unique and special. His classes will help you make better bread at 
home, but more importantly, he will teach you why it's better. Every class 
Craig has taught at Ramekins has sold out, so we suggest you register very 
early!

In this exciting baking class, Craig will teach students to make an 
assortment of attractive and delicious holiday breads. He will demonstrate 
time-tested European techniques for the craft of "Viennoiserie" that will 
include both yeast risen and laminated doughs, resulting in incredible 
breads with holiday flare. If time allows, Craig will also show off some of 
the specialty items he is working on for Artisan Baker's Holiday 
assortment. Bakers of all levels are welcome.

  Panettone
  Stollen
  Kugelhupf
  Orange Brioche

*****************