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February’s Baking Bootcamp at Le Dolci -Class Details

Commencing Feb 22nd 2016

  • Week one: Cannoli Class
  • Week two:  Classic French Puff Pastry & Apple-Almond Tart-Tatin
  • Week three: Soufflé style flourless chocolate & Molten Cakes
  • Week four: Cheesecake basics and perfect plating
  • Week five: Tea-Infused truffles & Honey-Almond Nougat
  • Week six: Pressed Chocolate Terrine (Mousse)  w/ Olive Oil & Sea Salt

Cost: $450 includes six lessons, all food costs and delicious results to take home.  No tools or equipment required.

Grab your spot now!

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Learn How to Make Buttery Croissants & Danishes!

Join us at our next Croissants & Danishes Class on Sunday May 24th (10am-12noon) and learn how to make our buttery and flakey Croissants followed by our delicious Danishes. Everything is included for you in all of our classes. All you have to do is show up and you get to leave with a box of homemade croissants and danishes!

Book your spot here.

 

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NEW CLASS: Artisan Breads with Chef Jon Kemeny

Le Dolci is pleased to announce that Chef Jon Kemeny is joining as our newest teacher. He will be teaching a much requested class in Bread Making, and we are SO excited! His first session will be on May 30th from 6-9pm, so register here while spaces last!

 

Chef Jonathan Kemeny specializes in artisan bread baking. He is currently making some of Toronto’s best European style sourdoughs and baguettes at Kensington Market’s Blackbird Baking Co.

 

Chef Jon has also been seen whipping up the cities best terrines, pates, sausages and charcuterie at former No.1 restaurant The Black Hoof. He spent a full year behind the scenes of Toronto’s favourite meat centric kitchen butchering, creating new dishes and turning guts into gourmet.

 

 

Before settling down in Toronto, Chef Kemeny traveled the world working and earning his stripes in the kitchens of Jean Georges, Daniel Boulud and Francois Payard in New York City and Chef of the Century, Joel Robuchon in Paris, France. Although classically trained in French Cuisine he has also traveled through and worked in a top restaurant in Italy, handcrafting perfect pasta and refined risotto along with the countries own top chefs

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BAKING BOOTCAMP: MAY 2014

Week 1: Introduction & Traditional American Sugar Cookies and Decorations

During the first week of bootcamp students get to know Chef Stephanie, learn their way around our kitchen and meet fellow baking bootcampers. She shows students how to make traditional American Sugar Cookies.

  • Find out the secrets to dough and learn how to bake, make icing for and decorate perfect sugar cookies
  • Learn different ideas for flooding and unique decorating ideas

Week 2: Mastering French Tarts and Pies

Week two of baking bootcamp begins! Our students will be hard at work learning the tricks of the trade to making classic French tarts and pies.

  • Lessons in dough-making and creating a mouth-puckering lemon curd & other delicious pastry creams
  • Stephanie guides students through filling the pie shells and finally baking their tarts

Students will not likely require instruction on how to enjoy these perfect little tarts! Let’s see who makes it out of the studio without sampling their creations.

Week 3: Making and plating the perfect Chocolate Soufflé

Baking bootcamp has students whipping up the perfect chocolate soufflé during week three. Chef Stephanie teaches students how to make this impressive dessert from start to finish.

  • Learn how to make the batter and how to bake a perfect soufflé
  • Create a delicious vanilla crème anglais to top your fluffy dessert

The only thing left to do at the end of class is enjoy!

Week 4: Mastering French Eclairs, Profiteroles & Cream puffs

This must be the only bootcamp where eating eclairs is encouraged! Week four is all about choux. Choux pastry, also known as pâte à choux, is an airy pastry used for making eclairs, cream puffs, profiteroles and more.

  • Learn the secrets of preparing the smooth batter required for this delicate dough
  • Become a master in piping the hollow puffs with homemade pastry cream

Week 5: Mastering Crème Caramel and Marshmallows – Working with sugar

Bootcampers will be walking on clouds during week five – fluffy marshmallow clouds that is.

  • Learn how to use different flavors and colours to make perfect fluffy marshmallows
  • Work with gelatin and learn how to cut, coat and present your creations

Stephanie will also share the secrets to making baked custard. Students prep and bake a deliciously creamy crème caramel!

Week 6: The secret to braiding and making perfect bread rolls and loaves

Last week of Baking Bootcamp! Before they go, students have one last class during which Chef Stephanie teaches students how to make the perfect bread rolls and loaves.

  • Learn proper kneading, rolling and snipping skills
  • Get experience making focaccia, bread rolls and scissor loaves

After six weeks, you’ll leave our bootcamp in the best baking shape of your life!

Book here: http://www.ledolci.com/class-schedule/

Limited spaces!

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Our 6-week BAKING BOOTCAMP is almost here!

eclairs, choux, baking bootcamp, culinary class, dessert, pastry

Greetings from Icing Sugar Towers,

Our 6-week BAKING BOOTCAMP starts NEXT WEDNESDAY, January 15 where you will learn dessert baking fundamentals. There are only a few spots left in the Baking Bootcamp so be sure to sign up here. Come with a friend for twice the fun!

The bootcamp, taught by our expertly-trained Chef, will teach you the following:

·         Week one: Traditional American sugar cookies
·         Week two: Classic French tarts and galettes
·         Week three: The perfect chocolate soufflé
·         Week four: Melt-in-your-mouth eclairs, profiteroles and cream puffs
·         Week five: Crème caramel and marshmallows
·         Week six: Bread rolls and braids

Cost: $450 includes all materials & lessons. Try not to eat the treats you make before you get home!

Sign up here.

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Our 6-week baking bootcamp returns on January 15!

Greeting sweet friends,

Our wildly successful 6-week baking bootcamp is back starting Wednesday, January 15. Take our course and you’ll be in the best baking shape of your life! Our expert Chef Stephanie will teach you everything you need to know to wow your loved ones and make your next party a sweet success.

You’ve been tracking the progress of our October bootcampers on Facebook – now it’s time for you to be a part of the fun!

Our 6-week baking bootcamp will teach you the following:

  • Week one: Traditional American sugar cookies
  • Week two: Classic French tarts and galettes
  • Week three: The perfect chocolate soufflé
  • Week four: Melt-in-your-mouth eclairs, profiteroles and cream puffs
  • Week five: Crème caramel and marshmallows
  • Week six: Bread rolls and braids

Cost: $450 includes six two-hour lessons, all food costs and delicious results to take home!

Grab your spot now!

 

Week 1: Introduction & Traditional American Sugar Cookies and Decorations

January 15,  7-9 pm

During the first week of bootcamp students get to know Chef Stephanie, learn their way around our kitchen and meet fellow baking bootcampers. She shows students how to make traditional American Sugar Cookies.

  • Find out the secrets to dough and learn how to bake, make icing for and decorate perfect sugar cookies
  • Learn different ideas for flooding and unique decorating ideas

Week 2: Mastering French Tarts and Pies

January 22, 7-9 pm

Week two of baking bootcamp begins! Our students will be hard at work learning the tricks of the trade to making classic French tarts and pies.

  • Lessons in dough-making and creating a mouth-puckering lemon curd & other delicious pastry creams
  • Stephanie guides students through filling the pie shells and finally baking their tarts

Students will not likely require instruction on how to enjoy these perfect little tarts! Let’s see who makes it out of the studio without sampling their creations.

Week 3: Making and plating the perfect Chocolate Soufflé

January 29, 7-9 pm

Baking bootcamp has students whipping up the perfect chocolate soufflé during week three. Chef Stephanie teaches students how to make this impressive dessert from start to finish.

  • Learn how to make the batter and how to bake a perfect soufflé
  • Create a delicious vanilla crème anglais to top your fluffy dessert

The only thing left to do at the end of class is enjoy!

Week 4: Mastering French Eclairs, Profiteroles & Cream puffs

February 5, 7-9 pm

This must be the only bootcamp where eating eclairs is encouraged! Week four is all about choux. Choux pastry, also known as pâte à choux, is an airy pastry used for making eclairs, cream puffs, profiteroles and more.

  • Learn the secrets of preparing the smooth batter required for this delicate dough
  • Become a master in piping the hollow puffs with homemade pastry cream

Week 5: Mastering Crème Caramel and Marshmallows – Working with sugar

February 12, 7-9 pm

Bootcampers will be walking on clouds during week five – fluffy marshmallow clouds that is.

  • Learn how to use different flavors and colours to make perfect fluffy marshmallows
  • Work with gelatin and learn how to cut, coat and present your creations

Stephanie will also share the secrets to making baked custard. Students prep and bake a deliciously creamy crème caramel!

Week 6: The secret to braiding and making perfect bread rolls and loaves

February 19, 7-9 pm

Last week of Baking Bootcamp! Before they go, students have one last class during which Chef Stephanie teaches students how to make the perfect bread rolls and loaves.

  • Learn proper kneading, rolling and snipping skills
  • Get experience making focaccia, bread rolls and scissor loaves
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Baking the Perfect Cake

This is the baking 101 course from Le Dolci. We will discuss the basic types of cakes and the science behind baking the perfect cake. We will also cover the differences between sponge cake, genoise and butter cake. There will be a demonstration on the sponge cake and genoise cake, and students will gain experience in baking their own creation!