Artisan Bread Workshop offered at UH Maui College

Maui Culinary Academy hosts professional training session

Maui College
Edwin I Tanji, 984-3549
Interim director, marketing
Posted: Jun 29, 2010

A three-day Artisan Bread Workshop led by the head baking instructor of the San Francisco Baking Institute will be held Aug. 18-20 at the Maui Culinary Academy’s Paʻina building.
“San Francisco Baking Institute has trained many of our nation’s leading bread bakers and is reaching out to Maui to continue its mission of educating bakers to reinstall wholesome, fresh, quality bread making as part of our everyday food choice,” said MCA Director Chris Speere.
Geared for professional bakers and chefs, instructor Frank Sally will conduct three eight-hour classes on the elements of specialty bread baking. Classes will cover 12 types of breads that can be incorporated in commercial production, with details on the functionality of ingredients, mixing techniques, fermentation, shaping, scoring and baking.
Instruction will include classic as well as cutting edge formulas for producing baguettes, pan bread, ciabatta, focaccia, pear buckwheat, teff sunflower seed, honey whole wheat, rye and multigrains.
Prior to joining the San Francisco Baking Institute, Sally was a pastry chef for The Restaurant at Meadowood in St. Helena and other Bay area bakeries and restaurants.
The Artisan Bread Workshop sessions will be from 8 a.m. to 4 p.m. each day. Tuition is $550. To register or for more information, call Sally Hoʻopiʻi-Cool at 984-3367or



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