Take your breakfast pastry menu to the next level with Chef and Master Baker Julien Otto of The French Pastry School. Gain the know-how to create perfect breakfast pastries by learning the art of laminated doughs and brioche. Using these core techniques, you will create both classic and new-style pastries including Parisian croissants, Champagne and almond brioche, raspberry swirl croissants, caramelized vanilla flaxy pastries, artisan brioche with berries, and chocolate-hazelnut sable.

This session is designed to cover skills needed for the RBA Master Baker Certification process.