Valrhona Viennoiserie Class
June 16th

TASTES AND VARIATIONS ON VIENNOISERIE

GREG MINDEL
Chef/Owner, Neighbor Bakehouse
From Jun 16 to Jun 17 - 2 days
Brooklyn
Price: 1055.00*
Price: 738.50*
(30% discount off all classes for North American Cercle V Members)
* Prices include a class recipe book, an apron, lunch on all class days and dinner with the student group and the instructor on the first or second night of class. In order to enhance your learning experience, the size of the class will be kept between 8-16 students depending on the class theme

Description:

Join Chef Greg Mindel, baker and business owner of San Francisco based bakery, Neighbor Bakehouse and 2019 James Beard award nominee for Outstanding Baker, for his popular viennoiserie class at l’École Valrhona Brooklyn. Chef Greg Mindel will teach a variety of yeast-leavened & laminated doughs that can be used in multiple preparations with a variety of finishes and fillings.
This class will focus on how to use glazes, chocolate, pastry cream, fillings, color, fruit, and nuts to transform your baked goods into many different eye-catching and delicious viennoiseries. Learn proper baking techniques, cross-utilization of a few base doughs, and diverse finishing techniques to refresh your bakery offering. From his experience opening and running his San Francisco based bakery, Neighbor Bakehouse, Chef Mindel will also share his advice for operating a cafe and wholesale bakery. Through Chef Mindel’s creative use of glazes, pastry creams, color, and his strong teaching skills, you will learn how to take your baking craft to the next step and most importantly build your confidence!

Objectives:

  • Utilize various base doughs including puff pastry, brioche, and croissant doughs along with creative finishing techniques to expand your bakery offerings
  • Gain a better understanding of doughs and how to efficiently use them in your kitchen, as well as exploring approaches to ensure product quality and consistency
  • Practice a range of shaping and production methods including hand laminating and using a sheeter to create artful, mouthwatering pastries
  • Join in an open discussion with Chef Greg on how to keep up with the ever-increasing demand for practicality in the kitchen without sacrificing creativity and quality
  • Learn how to make twice baked croissants, filled buns, tarts, pull apart bread, and more!

Chef Greg Mindel Chef/Owner, Neighbor Bakehouse
Greg Mindel is a New York Native, born in Brooklyn. His culinary adventures began in South Florida, where the diversity of people and exposure to a range of flavors and cuisines inspired him to set forth on an exploration of the rich food traditions of different peoples and places. After touring the savory food scene of the East Coast, Greg made his way to California. Over the last ten years in the San Francisco Bay Area, Greg has worked in great kitchens including the Ritz-Carlton Half Moon Bay, Tartine Bakery and Spruce Restaurant. Outside of traditional kitchen work, Greg has been a Chef Instructor at Tante Marie, The San Francisco Baking Institute, and SF Cooking School and is a Chef Consultant for the Center for Culinary Development. His main focus over the last several years has been viennoiserie and baking. In January 2012, Greg opened his own baking company called Neighbor Bakehouse. He provides viennoiserie and morning pastries that harken back to the classics, yet focus on modern techniques and global flavors.

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