2-Day Bread Workshop w/Chef Steve Weiss


ID : 40515   

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2 day Bread Workshop with Chef Steve

6/23/26 and 6/24/26
Tuesday & Wednesday,   10 am to 3 pm 
$299.00 per person - 5 spots available 

The Blue Ridge CTC Academy of Hospitality and Culinary Arts is excited to offer summer culinary workshops for culinary educators, chefs, small businesses, and culinary enthusiasts!

Join Chef Steve Weiss to learn how to create professional and delicious fresh baked breads for a farmer’s market or restaurant. This workshop is great for the beginners and hobbyists! Lunch is included on both days. 

Students will learn how to make:

Day one:
• Baguettes Dough and Fougasse
   cold fermentation)
• Ciabatta using a pre-ferment and cold
   fermentation
• Make and Finish Pain de Mie
• Bagels (Prepare dough) cold fermentation
• Onion Focaccia (Prepare dough) cold
   fermentation
 
Day two:
• Soft Rolls (Prepare and finish) make and
   bake same day
• Finish and bake Baguettes and Fougasse
• Finish and bake Ciabatta
• Boil and Finish Bagels
• Finish and bake Onion Focaccia

Lunch is provided by our Bruin café staff both days.
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Class Details

2 Session(s)
Weekly - Tue, Wed

Location
BRCTC Tech Center

Instructor
Steve Weiss 

 

Notice

Please read:  For help registering contact 304-260-4380 ext. 2404 or 2411. You can also email askme@blueridgectc.edu

Tuition: 

$299.00

Schedule Information

Date(s) Class Days Times Location Instructor(s)
6/23/2026 - 6/24/2026 Weekly - Tue, Wed 10:00 AM - 03:00 PM Martinsburg, BRCTC Tech Center   Map Steve Weiss 

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