Master the mysterious science and craft of artisanal loaves.
When you consider the simple ingredients that form the foundation of all breads—flour, yeast, salt and water—it’s truly remarkable how many varied products have been crafted by the hands of master bakers. Today, artisanal bread is rapidly emerging as one of the leading trends in the food world, creating a wide range of opportunities for students seeking to master this complex art. There has never been a better time to train in this vital and flourishing sector of the culinary industry.
Train with New York City’s Original Bread Artisan
ICE’s Techniques and Art of Professional Bread Baking is a 200-hour course developed and led by Chef Sim Cass, the founding baker of New York City’s acclaimed Balthazar Bakery Balthazar Bakery and one of the pioneers of the modern artisanal bread movement. Born and raised in the UK, Sim was among the first bakers to introduce New York City diners to naturally fermented, European-style breads. Today, his signature darkly toasted loaves continue to inspire our nation’s now widespread passion for hand-crafted bread, and Sim serves as a consultant for some of the world’s most respected restaurants and bakeries. He has also been featured in such outlets as the New York Times, Food Arts magazine and the Martha Stewart show.
Discover Bread Traditions from Around the Globe
Explore the history and craft of bread on a global scale—from traditional European loaves to specialty breads like pita and naan, as well as viennoiserie and even bread show pieces. Students will also examine the theory that underlies the science of bread, learning the core skills required to craft creative adaptations of traditional recipes.
• Mixing, Fermenting, Proofing and Baking
• Basic Shaping—Boules, Bâtards, Clovers, Bannetons and Baguettes
• Master Shaping and Scoring— Pain d’Epi, Ficelle, and Twists
• Rolls and Loaf Breads—Kaiser Rolls, Pan de Mie, Hamburger Buns, Pullman Loaves
• Specialty Breads—Fougasse, Ciabatta, Focaccia, Pizza, Pretzels, Pita, Naan
• Viennoiserie and Sweets—Brioche, Pannetone, Challah, Doughnuts, Croissants
• Natural Ferment and Sour Doughs—Levain, Boules, Rye and Beer Breads
• Alternative Flours—Gluten-Free and Macrobiotic Breads
Beyond the skills needed to create handcrafted breads, students will learn about the logistics and management of large- and small-scale bread production, as well as such contemporary concerns as food allergies and gluten-free baking—a significant and growing sector of the industry.
From recent culinary school graduates to established restaurateurs and pastry professionals, this intensive program offers advanced training for aspiring artisans of all levels. Gain the skill and guidance you need to make skilled bread baking a part of your future in food.
Schedule & Tuition
Start Date: Monday, October 26, 2015
Schedule: 12:30-5:30pm, Mon-Fri
Duration: 200 hours over 8 weeks
For more information or to register, contact an Admissions Representative.