THE HAINS HOUSE PRESENTS
5-DAY EUROPEAN BAKING COURSE
MARCH 10-15, 2012
Günter Franz
Guest Instructor European Master Baker
Small Class Size Hands-On Wood Fired Oven
Learn the inside secrets to making European baked goods and specialty German breads.
Master creating superb artisan breads baked in a Mugnani wood-fired oven.
Discover the art to producing fine European pastry in a home kitchen.
Artisan Breads:
Sourdough; Rye; Whole Wheat; White; Multigrain; Root; Rolls & Bread Sticks; & German Pretzels
AND
European Pastries:
Croissants, Danish Pastry, Stollen, & Other Assorted Pastries
Option 1 Cost: $1200 (10% discount Fresh Loaf Members)
5-Days hands-on instruction, course
recipes, all meals, & B&B lodging
Option 2 Cost: $800
Without accommodation
To Register:
Contact: PAT HAINS t 360-791-8928
2525 Beaver Creek Drive SW
Olympia, WA 98512
Instructor Bio:
Günter Franz, Master Baker
Weinheim, Germany
Innovative, Creative, Cutting Edge!
Mr. Franz began his formal training in baking and confectionery while still in his teens. He received his Master Baker status at the age of 23. Several years later, he passed the exam in business administration.
He has spent his career in large and small bakeries as a baker, confectioner and manager. He has been an instructor for young people in the baking profession for 30 years. For the last four years, he has been employed at the Akademie Deutsches Bäckerhandwerk/International Baking Academy in Weinheim, Germany.
http://www.akademie-weinheim.de/mehrsprachigkeit/english.html
Günter is currently training students from around the world in the art of baking. Join us for this unique opportunity in German baking at its very finest!
I'd be interested in this, but it's impossible with three weeks' notice. Frenchcreek baker, are you the one putting this on, or are you just passing on the info?
I'd love to have more lead time if something like this was going to happen in the future.
Hello there,
Sorry for the short notice! I am a friend of Pat Hains who is offering the course at The Hains House, www.hainshouse.com. I took a previous workshop there a couple of years ago with a British baker.
There was a cancellation and so I posted this just in case a few more people were able to join the workshop.
I will be sure to keep all my fellow Fresh Loaf Bakers posted much further in advance in the future. It was the best experience in my 40 years of baking bread. I can't say enough good things about Pat, her guest instructors, and oh m, oh my, her gourmet meals made every day a foodie heaven--not to mention all the bread we ate!!!
Cheers,
Anne