Guittard Guest Chef Series
About This Course
François brings his extensive pastry knowledge to The Chocolate Studio with a lesson in traditional french pastry and bread baking. François has taken lamination to the next level; with his dedication to detail and craft, his pastries are as beautiful as they are delicious. In this class, he’ll demonstrate advanced techniques in lamination: shaping, fillings, flavors, and textures. Some of those will include pain au chocolat, apple tatin danish, buckwheat kouign amann and chocolate escargot. Improve your confidence in dough with his experience in fine dining, you’ll also learn the classic methods of levain so you can improve your baking skills from baguettes to 5-seed sourdough.
About Chef François Brunet
A fourth-generation baker raised near Rennes in Brittany, François Brunet earned both his bread and pastry degree from the prestigious Institut National de la Boulangerie Pâtisserie (INBP) in Rouen, France. During that time period, he also apprenticed under celebrated Meilleur Ouvrier de France, Didier Chouet. After a few years of intensive bread and pastry studies, Brunet sought experiences abroad, bringing his traditional French technique to Paris Patisserie, one of the oldest French pastry shops in Sydney, Australia, and acclaimed restaurant Vue de Monde in Melbourne. The latter property offered Brunet his first position as Chef Boulanger, overseeing bread production for the company’s fine dining restaurant, casual bistro and café. After his time in Australia, Brunet returned to Paris, where he spent three years earning his Master Baker degree through the INBP in Rouen. Interested in continuing both his experiences abroad and his work in restaurant groups, Brunet then accepted a sous chef position as baker for both the three-Michelin starred Joël Robuchon at the MGM Grand and l’Atelier de Joël Robuchon in Las Vegas. After two years overseeing Robuchon’s bread program, Brunet headed east, bringing his exceptional technique and production experience to Daniel Boulud’s restaurant group in charge of the bread program for 6 restaurants, 3 stores & catering. François has creatively evolved French classics for NYC’s cosmopolitan audience. His Viennoiserie can be spotted regularly on social media and numerous Best of NYC lists.