French master unlocks secrets of artisan baking

The Ambassadeurs du Pain Masterclass, presented by two of France’s best master bakers and founding members of the Les Ambassadeurs du Pain, will kick-start the program with two events in April.

Patrick Ferrand and Bruno Cormerais, both titled as meilleur ouvriers de France (MOF) (best craftsman of France) will share their traditional artisan baking techniques in classic French breads and traditional French pastries.

When

Breads of France: Tuesday April 19, 1-6pm.

Vennoiserie pastries: Wednesday, April 20, 1-6pm

Where

Regency International Centre, TAFE SA

Book online at www.eventopia.co/RGA or for further information contact TAFE SA education manager bakery and patisserie Fee Lee at bakerystudies@tafesa.edu.au or phone (08) 8348 1974.

The Australian Academy of Artisan Baking’s full artisan baking program will launch in May. Master baker Paul Triglau has created a series of eight hands-on short courses dedicated to the ingredients and techniques behind artisan breads and pastries, including classic French and Italian breads, sourdoughs and French pastries.