- Location:
- Brasil, São Paulo
- Date:
-
04 Nov 2024 - 06 Nov 2024
- Duration:
-
3 days
- Primary course language:
-
Portuguese
- Price:
-
2650.00 BRL
- Segment:
-
Artisan BakeryPastry shops Hotel/RestaurantGelateria/Beverages
- Class size:
-
12
Neste curso o Chef Alexis Michaut irá ensinar os fundamentos das diferentes massas folhadas, semi folhadas e outras que são usadas na Viennoiserie e na Confeitaria Clássica. Ele mostrará variações dessas massas para revisitar alguns desses clássicos franceses, e assim, descobrir juntos novas tendências.
Croissant, brioche, pain au chocolat bicolor, pain suisse, mil folhas, madeleine, palmier, cruffin, cubo folhado, entre outros, serão produzidos durante os 3 dias de curso.
Esperamos por você!
Practical information
Class hours: from 9am to 5pm.
Class materials and lunches are included.
At the end of the course the student will receive a certificate of completion.
Important
Confirmation of your place in our courses is done via email after payment has been made.
You will receive a payment link and our team will confirm your place upon receiving the PayPal receipt.
*After making the payment pay attention to your emails.
IMPORTANT: If the payment is not made until the invoice due date, the registration will be automatically cancelled.
