Spring Session 2018

This program introduces the four sections of a typical French bakery/pastry shop. Students meet once a week for two hours per class to learn how to make and appreciate breads, enriched breads, pastries, chocolates & preserves from the French tradition. The program focuses on manual techniques, authentic recipes, technical vocabulary, and cultural references.

Agenda for Spring Session 2018

Week 1: Pain (breads)
Le Pavé Rustique (wheat bread resembling a cobblestone) 

Week 2: Viennoiserie (enriched breads)
La Brioche Suisse (yeast-fermented enriched bread with vanilla pastry cream and chocolate chips)

Week 3: Patisserie (pastries)
Les Chouquettes (French cream puffs)

Week 4: Chocolaterie/Confiserie (Chocolates/Preserves)
Confiture Bananes Chocolat (banana jam with bittersweet chocolate)

Schedule for Spring Session 2018

Tuesdays 4-6pm: April 3, April 10, April 17, April 24  This course is conducted in French. Register here
Wednesdays 4-6pm: April 4, April 11, April 18, April 25 This course is conducted in French. This class is full
Thursdays 4-6pm: April 5, April 12, April 19, April 26 This course is conducted in English. Register here

Maximum of 8 students in 1st – 6th grades
Location:  510 Greenbrier Drive, Silver Spring, Maryland  20910 (walking distance from SCES)
Price: $210 for 4 two-hour classes including materials, ingredients, and snack.

The minimum number of students needed for each course is 4. Full refund if course is canceled.