Tag Archives: Art of International Bread Baking

Viennoiserie: Croissant and Pan au Chocolat

August 30, 2009 – 11:28 am

Viennoiserie played a major roll in my decision to go to culinary school. If you’ve ever had a really good croissant, and if you love baking as much as I do, you’ve probably spent a few sleepless nights wondering how that baker who made that perfect croissant achieves such gorgeous, buttery, flaky perfection.

By Lauren | Posted in Breads and rolls, Breakfast, FCI-International bread baking | Also tagged , , , , | Comments (5)

The Breads of Germany and Central Europe

August 17, 2009 – 8:17 pm

I love looking at this photo because it demonstrates that I’m getting closer to becoming a professional baker. On Friday there were eight different types of dough to be mixed and taken through production for our practical exam on the breads of Germany and Central Europe. It was a tight schedule, made even more difficult [...]

By Lauren | Posted in Breads and rolls, FCI-International bread baking | Also tagged , | Comments (4)

The breads of France and Italy

July 27, 2009 – 8:19 pm

It was on a train, bound for a weekend getaway to Fire Island, where I began struggling to define my relationship with bread.

By Lauren | Posted in Breads and rolls, FCI-International bread baking | Also tagged , | Comments (4)