2024 Sydney J Packham Scholarship winner Maylee Howard recently headed to the US to take part in a five-day course at the San Francisco Baking Institute. The course was part of her award prize.

She shared with us some of her insights about the trip.

I am so incredibly grateful to have been chosen as the recipient of the Sydney J. Packham Scholarship. This amazing opportunity gave me the chance to travel to San Francisco and complete a five-day Viennoiserie course at the San Francisco Baking Institute (SFBI) – an experience I will never forget.

Throughout the week, I was able to learn from talented instructors, work alongside passionate bakers from around the world, and build on my skills and confidence in laminated and enriched doughs. I have come home feeling inspired, motivated, and so thankful for the generosity of everyone who made this experience possible.

Day 1: Croissant Foundations

Our first day focused on all things croissants. We began by learning the fundamentals of lamination, including controlling dough temperature, butter consistency, and timing. Every stage required precision and patience, but seeing those croissants bake up perfectly golden and flaky was such a rewarding moment.

It was a wonderful introduction to the week, and I already felt so inspired to bring what I was learning back home to Porter Avenue Pies & Cakes.

Maylee Howard shared some of her creations, including croissants

Day 2: Exploring Varieties and Danish Preparation

On day two, we worked on different varieties of croissants, including traditional, chocolate, whole wheat, and a delicious ham and cheese version. We also prepared a poolish-based dough, which gave a lovely depth of flavour.

In the afternoon, we began mixing Danish dough and prepared a range of fillings including almond cream, lemon curd, cream cheese, apple filling, and caramel-poached pears ready for the next day’s bakes. It was fascinating to see how small tweaks in the dough could completely change the texture and flavour, especially the whole wheat croissant, which had such a soft and delicate crumb.

After class, I spent some time exploring Fisherman’s Wharf, which was a lovely way to unwind after a full day of baking and learning.

Day 3: Danish Pastries and Techniques

Day three was all about Danish pastry. We made several types with different fillings such as lemon and blueberry, cream cheese and mixed berry, almond, and apple with cinnamon sugar. We also made apricot and almond Bear Claws, which quickly became a class favourite.

We worked with two types of Danish dough, a traditional version and another made with sponge. It was such a great learning experience to compare the two and see how the differences affected the final product.

We ended the day by preparing butter puff pastry and hand-mixing a croissant dough, ready to laminate by hand in the morning. Lots of rolling ahead, but I couldn’t wait.

Day 4: Hand Laminating and Classic Pastries

This was another full and rewarding day. We finished our hand-mixed croissants and puff pastry, then baked a delicious range of products including twice-baked almond croissants, pecan caramel morning buns, cinnamon scrolls, Danish made with sponge dough, and a brioche dough for the final day.

It was amazing to see how everything we had learned during the week connected together, from dough development and lamination to shaping and finishing.

After class, a few of us explored more of San Francisco and had dinner in Little Italy, which was such a lovely way to finish the day. We even tried a Waymo driverless taxi, which was such a fun and memorable experience.

Croissants Maylee made

Day 5: Brioche and finishing on a high

Our final day brought everything together beautifully. We made brioche tarts with lemon and blueberry streusel, and a caramel-poached pear and pastry cream version. We also baked apple galettes, turnovers both apple and savoury potato and parmesan, palmiers, and traditional brioche.

It was the perfect way to wrap up an amazing week of learning.

After class, I finally got to visit Tartine Manufactory, a total bucket list moment. It’s such a beautiful bakery and absolutely worth the visit.

This course has been such an incredible experience. Over five days, I learned so much about laminated and enriched doughs, met wonderful people who share the same passion for baking, and gained skills and knowledge that I can’t wait to bring back home.

I feel so thankful to the Australian Society of Baking, EOI, and all the sponsors who make the Sydney J Packham Scholarship possible. Your generosity and support gave me an opportunity that has truly shaped my growth as a pastry cook.

Thank you also to the amazing team at the San Francisco Baking Institute for their warmth, expertise, and encouragement, and to everyone who made me feel so welcome during my time in the US.

This trip has been such a special experience, one that I will always remember and continue to learn from. I am heading home feeling inspired, motivated, and incredibly grateful to have represented the Sydney J. Packham Scholarship this year.