Introduction to International Pastries is a class designed to offer bakers and pastry chefs a hands-on exploration of pastry products from a number of countries. The class is intended to increase each student's understanding of pastry techniques, and to expand his or her repertoire of fine pastry production. In the class the focus will be on traditional and modern pastries from France, Italy, Germany-Switzerland, and the United States. Combining lecture and production each day, the class will examine the historical context of the pastries, and focus on proper ingredient choice, mise-en-place, and detailed production techniques from mixing through finish work, to ensure consistently superior results. Within the historical baking traditions of the different countries, the students will make cakes, tarts, creams and fillings, individual pastries and desserts, and representative cookies. Finish work will include the decoration of various cakes and tarts with buttercream, piping chocolate, and fresh fruits in season. Time for product evaluation, as well as for questions and answers, will be incorporated into each day's class. Lunch is provided daily.

• Class held at The Baking Education Center, King Arthur Flour, Norwich, Vermont.
• Professional Class
• Monday-Friday, June 23-27, 2008, 9 am-5 pm