Valentine’s Day Whole Grain Pastry Workshop by
Chef Vanessa Musi
WHEN: Saturday, February 9th, 12 pm to 4 pm
PRICE: $140 per person
This intensive hands-on workshop will be led by pastry Chef Vanessa Musi and is intended for beginner to intermediate home bakers.
Participants will be divided into groups of 3 and will bake 2 different recipes from start to finish. We will be using flours made from einkorn, spelt, rye and various heritage wheats.
Snacks will be provided throughout. We encourage you to BYOB.
*** BSM will be offering a 20% discount on their grains/flours for workshop attendees ***
These are some of the topics we will cover in the class:
• Vegan options: how to substitute eggs, butter, dairy.
• How to convert your traditional recipes to whole grain.
• How to add a punch of flavor layers to your baked goods. How to bake with less sugar, what sweeteners work best, when and how to use them.
• The importance of a great mise en place
• Using the best ingredients
• Scaling flours to get the best results
If you have specific questions/topics you’d like us to address, feel free to email us at firstname.lastname@example.org beforehand and we’ll discuss it during class.
1. Banana Spelt Passion Fruit cake
2. Rose Bakery Carrot cake with pecans
3. My favorite chocolate chip cookies with sea salt
4. Bakery Cafe Chewy brownies
5. Pumpkin chocolate EVO cake with cocoa nibs
6. Berry almond upside-down cake
7. Vegan double chocolate cookies with sea salt flakes
8. Chef Musi’s signature spelt scones
Vanessa Musi is a pioneer Healthy Pastry Chef. 28 years ago, she began changing the way people bake. When she was diagnosed with hypoglycemia during her culinary school internship, doctors suggested she change career. Instead, she pursued her calling and set out to develop baked goods that use natural sweeteners and wholesome ingredients to enhance flavors, textures, and benefit our health.
Vanessa was born in Mexico City. She studied culinary school at the IBERO University and began her professional career as Chef of the Mexican Embassy in Vienna, Austria, where she learned to bake traditional European pastries.
She created Mexico’s first healthy baking program, at Maricú, one of the top pastry schools in LATAM. In 2001, she became Chef of the award-winning Chocolate Maven Bakery in Santa Fe, New Mexico, where she baked American and French pastries.
Back in Mexico, she set up her own workshop, teaching healthy baking classes. She catered to sixty students a week, and also consulted and developed recipes for bakeries, restaurants and culinary schools throughout Mexico. Among her clients were: Monica Patiño, Starbucks Mexico, Häagen-Dazs, and Los Danzantes. She also assisted chefs from Europe and the US during their Mexico City workshops, including Christophe Adam, Bo Friberg, En-Ming Hsu, Oriol Balaguer, and John Krauss.
She graduated with honors from the French Pastry School in Chicago, she was selected as an assistant to the technical advisors of the prestigious Barry Callebaut Chocolate Academy. She worked alongside guest chefs such as Ramon Morato, Christophe Morel, and Pascal Janvier, developing recipes and preparing demos.
She now resides in Austin, Texas, where she develops wholesome recipes for culinary and wellness brands such as Bulletproof and Graceland Fruit. She has been Brand Ambassador for Vitamix, KitchenAid, and Lacanto Sweetener. In response to the growing demand for healthy pastries, she continues to teach Noble Baking courses throughout Mexico and North America. She is opening the first healthy baking school in the world.
HERITAGE GRAINS + SOURDOUGH BREADS WORKSHOP
Saturday MARCH 23, 2019 Noon to 7pm @ Barton Springs Mill
$190 – Click here to register.
This intensive hands-on sourdough bread workshop will be led by Sandeep Gyawali of Miche Bread and is intended for beginner to intermediate home bakers.
Each participant will make 2 very different types of bread from start to finish. First, you will choose from a selection of a half dozen organic heritage grain flours to make a custom multigrain sourdough boule. You’ll get to know each grain’s unique flavor thanks to a tasting of single varietal breads baked by Sandeep for the class. We will be using flours made from einkorn, spelt, rye and various heritage wheats. Sandeep will also discuss some of the advanced multistage techniques he uses to make his breads extra flavorful.
Second, we will make a 100% whole grain European style rye sourdough pan loaf, the process for which is very different than for wheat bread.
Third, James Brown, proprietor of Barton Springs Mill, will show how to make a delicious heirloom corn bread using corn meals and flours milled in house.
All breads will be baked in a commercial steam-injected hearth oven, but we will also demonstrate ways to achieve professional results from your home oven. Everyone will take away 2 loaves of bread that they baked, a custom dough to bake at home the next day, and a sourdough culture.
Sandeep will also talk about his project promoting the use of our local mesquite beans. There will be samples of mesquite products to taste.
Barton Springs Mill is the catalyst for a local grain revolution, and provides fresh stone-milled flours for the community. James will discuss the different grains he carries and the work he’s been doing with Texas farmers to build a local heritage grain economy. You’ll have an opportunity to tour the large stone mill, seed cleaner and hammer mill.
Snacks will be provided throughout, including a selection of single grain varietal breads, mesquite butter, lots of cheese, charcuterie and spreads. All breads are vegan and we will have some vegan spreads as well. We encourage you to BYOB.
*** BSM will be offering a 15% discount on their grains/flours for workshop attendees ***
These are some of the topics we will cover in the class:
• Choose Your Own Dough Adventure: Multiple pathways to extend fermentation to make more flavorful breads that fit into your schedule
• Mixing, fermenting, shaping and baking using tools available for a home baker
• Advanced techniques for making breads of character
• The state of the local grain economy in Central Texas
• The role of native enzymes in dough and how to manipulate them for better bread
• Evaluating a loaf of bread
• Hands on making/baking of a multigrain sourdough boule
• Hands on making/baking of a sourdough rye pan loaf
• Demonstration of making a heirloom corn bread
• Stone milling, roller milling, hammer milling and milling your own flour at home
• Heritage local grains vs. commodity grains and how they relate to baking performance
• Our native food: mesquite beans
If you have specific questions/topics you’d like us to address, feel free to email us beforehand and we’ll bring it up during class.