Description

Thomas Haas – Home Baker to Pastry Shop Owner 2023

SKILLS THAT TAKE YOU TO A WHOLE OTHER LEVEL.

Thomas Haas teaches you how to transform your home business into a successful production by sharing his own experience from his early beginnings, starting out in his basement, to today, owning renowned pastry shops.

THEORY LESSONS: Philosophy to Success, Planning the Menu, Efficiency of Kitchen Workflow, Financing the Startup, Explore & Practice Leadership, It’s in Your Mindset!, Building a Strong Team, Marketing from Experience, The Values of Menu.

PITHIVIER: Inverted Puff Pastry, Special Almond Cream, Almond Orange Cream, Egg wash, Heavy Hot Syrup.

KOUIGN AMANN: Kouign Amann.

CHESTNUT MONT BLANC: Rum Soaking Syrup, Pain De Genes, Cassis Cream, Rum Bavarian, Chestnut Paste.

BLACK FOREST VERRINE:Poached Cherries, Cherry Granite, Cherry Jelly, Kirsch Vanilla Chantilly, Soft Chocolate Shavings, Dark Chocolate Strings, Warm Baked, Chocolate Truffle, Chocolate Microwave Sponge.

BLAK WHYSKY BAR: Whisky Paste, Blak Whisky Bar.

TAHITIAN BLAK CUBE:Tahitian Blak Cube.

BLAK CARAMEL DOMES: Caramel Filling, Domes.

Thomas Haas teaches you how to transform your home business into a successful production by sharing his own experience from his early beginnings, starting out in his basement, to today, owning renowned pastry shops. This class starts with the joy of making pastry from scratch, his love for people, and creating his own luck, then moves on to building an efficient workflow, menu planning, financing the startup, and ends with recipe fundamentals that your pastry shop can’t be without.

BROWSE LESSONS

Lesson 1: Meet Your Instructor
Lesson 2: Philosophy to Success
Lesson 3: Planning the Menu
Lesson 4: Efficiency of Kitchen Workflow
Lesson 5: Financing the Startup
Lesson 6: Explore & Practice Leadership
Lesson 7: It’s in Your Mindset!
Lesson 8: Building a Strong Team
Lesson 9: Marketing from Experience
Lesson 10: The Values of Menu
Lesson 11: Pithivier: Inverted Puff Pastry
Lesson 12: Pithivier: Almond Orange Cream
Lesson 13: Pithivier: Assembly, Scoring & Baking
Lesson 14: Kougn Amann
Lesson 15: Chestnut Mont Blanc: Pain De Genes & Cassis Cream
Lesson 16: Chestnut Mont Blanc: Rum Bavarian & Chestnut Paste
Lesson 17: Black Forest Verrine: Poached Cherries & Chocolate Shavings
Lesson 18: Black Forest Verrine: Microwave Sponge, Chantilly & Decor
Lesson 19: Enrobed Chocolate: Whisky Bar
Lesson 20: Naked Chocolate: Tahitian Cube
Lesson 21: Casted Chocolate: Caramel Domes
Lesson 22: Chocolate Tempering
Lesson 23: Caramel Domes: Decoration, Casting & Filling

Proof Content

Sale page: https://mypastryclass.com/products/thomashaas
Archive: https://archive.ph/6KNaF