American baking schools | The Fresh Loaf

I'm considering attending a week long couse for artisan breads. Any suggestions? I already live outside of Chicago, so the French Pastry School is one of my choices.

Thanks,

Jeff

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The SFBI is definitely a popular one for those on the West Coast. If you search for SFBI here you'll find a number of write-ups of member's experiences there. Most are glowing, though there was one member who had a disappointing experience there.

Floyd,

That was one of my considerations. I am in the beginning of selling my loaves at one of the farmer's markets and want to gain some more experience as soon as time permits. Either SFBI or KA will be a great choice I'm sure.

Thanks for the info,

Jeff

Jeff -

King Arthur Flour is offering a 3-day course from Oct 29th - 31st that surveys the classic french breads: miche, levain and baguette. It's a professional-level course, although the class I attended was split about evenly between pros and amateurs (they limit it to 12 people, so you get a lot of one-on-one attention).

While the emphasis is on production baking techniques (versus home baking techniques), you get 3 days with two Master Bakers - Jeffrey Hamelman and James MacGuire.

I attended this course earlier this year, and would do it again in a heartbeat!

More info here: http://www.kingarthurflour.com/baking/professional-baking-classes.html

Good luck!

Larry

Larry,

I think of all the classes that I would have the opportunity to attend, I would most likely gravitate to the KA classes and being able to learn personally from Jeffrey Hammelman. It may not happen for the next 2-3 months, depending on the availability, but I am lookingt forward to attending none the less.

Thanks for your comments,

Jeff