Instructor: Trevor Taynor

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Classes by this instructor


Advanced Bread Methods

Advanced Bread Methods
We will push the envelope that Artisan 1 & 2 have put in front of us. Exploring different Prefermented doughs and their flavor profiles as well as examining different Grains Fermentation in our Preferments. Prerequisite: Artisan Breads I and II must be taken before taking this course.
November 17-19, 2025, 222 Artisan Bakery

Breads of the World

Breads of the World
You will learn how to create and bake breads from around the world, including Brioche, Challah, Mediterraneanand many more! Artisan Breads I and II must be taken before participating in Breads of the World.
December 1-3, 2025, 222 Artisan Bakery