|
Courses
in the United States
MARCH
2010
Courses with Carl Shavitz
I
really enjoyed your class in Boca Raton. It was exactly
what I was looking for in that I received hands-on instruction
and was able to get a feel for bread making that I have
not been able to acquire through cookbooks.
|
|
| Miele's
New York City Design
C ephoto:
LJ Yerman |
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Place
and date
|
Venue
|
Length
|
Cost
|
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Princeton
NJ
12
- 13 March 2010
|
9
Independence Way
Princeton, NJ 08540
One place available
|
2-day
|
$495
|
|
Boca
Raton FL
16 - 17 March 2010
|
7680 North Federal Highway
Boca Raton, FL 33487
Class
full. Waiting list only
|
2-day
|
$495
|
Olympia
WA
21 - 25 March 2010 |
The
Hains House
Class
full. Waiting list only
|
5-day
|
**
$1,475
|
New
York City NY
30
March 2010 |
150
East 58th Street
(Between Lexington & 3rd)
9th Floor, Suite 951
New York, NY 10155
Only
2 places left
|
1-day
|
$325
|
The
1-day course in New York City"Breads for City Dwellers":
Basic
techniques
Working with yeast, sponges and sourdough
Breads suitable for city dwellers including a 90 minute
wonder
The
2-day course in Princeton NJ &
The 2-day course in Boca Raton FL:
Working with sourdough , fresh yeast & an overnight
sponge
Fermentation, mixing, kneading, folding, shaping a loaf,
proofing & retarding
Temperature and humidity control
The
5-day course in Olympia WA:
Working
with sourdough , fresh yeast & an overnight sponge
Starting and maintaining your own sourdough leavens
Fermentation, mixing, kneading, folding, shaping a loaf,
proofing & retarding
Temperature and humidity control
Baking in a wood-fired oven
** The fee for the 5-day course in Olympia includes
the course, materials, accommodation and meals.
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Duration
|
Fee
|
Deposit
|
Balance
|
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1-day
New York City
|
$325
|
$175
|
$150
|
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2-day
Princeton NJ or Boca Raton FL
|
$495
|
$275
|
$220
|
|
5-day
Olympia WA
|
$1,475
|
$850
|
$625
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To
register please fill in the application
form. The deposit
is required to secure a place on any of the courses
and the balance due on or before 15 January 2010.
No
refunds can be made after payment of the full fee. However,
the registrant can designate another person to use the
reserved space on the course.
For
further information please contact:
Leslie
J Yerman
US Representative
1 (212) 327 2107
email: Leslie
J Yerman
or
email:
Carl
Shavitz Director,
Artisan Bread School
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