In this fun, hands on, and interactive summer camp, students will explore the many types of dough that Bakers use to create amazing baked foods! Our Chef will guide children through various dough making techniques that will show them how to measure for, mix, form, bake, and finish a variety of baked goods and pastries. Class Dates: July 15th-19th.
Monday: Biscuit dough, drop and rolled biscuits with various cheese, herbs, and other ingredients
Tuesday: Pizza dough, white truffle pizza, Ny style, Chicago deep dish
Wednesday: Bread dough, artisan breads, baguette, herb bread sticks
Thursday: Non laminated dough, cinnamon rolls, sticky buns, danish
Friday: Brioche and Challah bread
Instructor: Chef John Alunni