Explore the Craft of Bread Baking

...at the No. 1 Ranked Culinary School in America*

Make more than 45 bread varieties over the course of multiple weeks while studying science, the art of handcrafting, ingredients, desserts and decorating. The curriculum also covers how to open a bakery and business applications.

*

Request More Information

By submitting this form, you agree that we may contact you regarding our courses using email, phone or text, including periodic use of automated technology for calls and texts, primarily, to set up and confirm appointments (message & data rates apply). This consent is not required to attend 91ÃÛÌÒß¹. Visit our Privacy Policy for information or to change preferences.

Bread Baking class standing behind a spread of bread.

Gain advanced training to prepare specialties from the crustiest baguette to the flakiest croissants.

  • The 200-hour course was designed by Chef Sim Cass, a pioneer of the modern bread baking movement as one of the founding bakers of New York City’s famous Balthazar Bakery.
  • Classes are taught by instructors with extensive pastry and bread experience in the industry.
  • Practice mixing, fermenting, shaping, proofing, baking and cooling.
  • Explore ingredients, including types of flour and grains and their impact on baking.
  • Craft specialty loaves like ciabatta, focaccia, naan and pita.
  • Try traditions from around the world, including ficelle, kugelhopf, pannetone, petits pains and stollen.
  • Elevate American favorites from pizza and calzones to bagels, bialys, bread sticks, doughnuts and pretzels.

Continuing Education Courses

  • Artisan Bread Baking is a multi-week class that concludes with a certificate.
  • 91ÃÛÌÒß¹ career program students and graduates receive a 15% discount on enrollment in the bread course.
  • Small class sizes ensure individual guidance from our chef-instructors.
  • Bread students are eligible for a dual diploma discount when enrolling in Restaurant & Culinary Management.

Our New York City and Los Angeles campuses offer advanced opportunities for creativity and community:

  • Ranked the "No. 1 Culinary School in America"*
  • Bread kitchens boast three-tiered steam-injected bread ovens and industrial mixers for production-level baking.
  • Labs outfitted with cutting-edge modernist equipment.
  • The nation’s first education-focused bean-to-bar chocolate lab at the New York Campus.
  • An indoor hydroponic herb garden and vegetable farm at the New York Campus.
  • Digital course materials.

bread bottom