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Le Cordon Bleu News, 12/02/2013
Boulangerie Class Bakes Up A Storm
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Take a look at the Boulangerie de Base experience through the eyes of a student.

“I love bread. It’s universal. There’s something magical about it”, says Robert Daniell, a current Boulangerie de Base student at Le Cordon Bleu Ottawa, speaking about the new Boulangerie program. “I really like it.”

With five to seven recipes a day, the Boulangerie class is a busy one. Students find that the day goes by quickly with the full-exposure course structure. Starting with a short demo in the kitchen, followed by practical learning, the workshop format of the course means that students can have their hands in the dough all day.  Students learn what each step feels like, practice shaping and kneading, see the chemistry of breadmaking happen before their eyes.

Students in the course find it to be an immersive experience with plenty of one-on-one instruction in the small classroom. Learning different types of bread from around the world is not only exciting, but a must on today’s diverse bakery industry.

Some of the breads covered in the class are: Baguette, Brioche, Country Bread, Kouign Amann, and Focaccia. Family members and friends are happy to savour the products of every Boulangerie program day. When asked to describe the course with just one word, Robert hesitates for a second: “Nourishing”.

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