Sonoma, CA – Philippe Le Corre taught a sold-out baking education class, The Perfect Croissant, for the Bread Bakers Guild of America on March 2-3 at General Mills in Minneapolis. Although the main focus of the class was the croissant, the techniques taught can be applied to all laminated doughs. Participants learned about flour selection, mixing and lamination techniques and how those affected the final product.
Students who took the class commented:
•“One of the most informative, helpful, and practical courses I have taken.”
•“Fantastic explanation of fermentation and shoping processes.”
•“The understanding and knowledge of the instructor was awesome.”
Le Corre began his professional career as an apprentice at the prestigious Gaston Le Notre Pastry School in Paris, France. He was later the lead pastry instructor at the National Baking Center and coached the 1999 Bread Bakers Guild Team USA which won the silver medal at the Coupe du Monde de la Boulangerie in Paris, as well as the 2002 team, which won the gold medal. A Certified Master Baker and Certified Pastry Chef, he is Senior Corporate Chef at HJ Heinz.
General Mills is one of the world’s largest food companies. The Gold Medal Flour brand dates back to 1880 and remains the No. 1 selling flour in the United States. Their mission is “Nourishing Lives,” and the General Mills Foundation supports nonprofit organizations on the community level.
The Perfect Croissant is part of the 2013 class series, The Guild’s Greatest Hits: 20th Anniversary, which offers updated versio ns of popular classes in past years. These events are part of The Guild’s mission to “shape the skills and knowledge of the artisan baking community.” Please visit www.bbga.org to see the complete 2013 calendar.
The Bread Bakers Guild of America is a non-profit organization comprised of professional bakers, farmers, millers, suppliers, educators, students, home bakers, technical experts, and bakery owners and managers who work together to support the principle and the practice of producing the highest quality baked goods. It was formed in 1993 to shape the skills and knowledge of the artisan baking community through education.
Source: Bread Bakers Guild of America