Contemporary Viennoiserie & Baked Snacks
Location:
Belgium, Wieze
Date:
17 Mar 2025 - 18 Mar 2025
Duration:
2 days
Primary course language:
English
Price:
720.00 EUR
Segment:
Bakery & Pastry
Horeca
Class size:
12

In this course, our chef Dimitri Fayard will present his approach to contemporary viennoiserie, travel cake, indulgent cookies and much more

From drawing inspiration to implementing innovative techniques. He will focus on creating recipes that are both easy to replicate in production and possess a simple yet sophisticated flair.

 

Target audience :

Since Chocolate Academy is part of the Barry Callebaut group and our focus is on professional chocolate processing our courses are only for professional bakers, pastry chefs, chocolatiers and catering chefs.

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