Chef Romain Dufour has been baking for over 20 years and he believe in sharing his craft with as much people as possible.
This space is all about sharing and having fun.
The first course is about Sourdough Panettone which was a 4 years research for Chef Romain Dufour to achieve it.
Romain attended the Ecole de Boulangerie et de Patisserie de Paris, earning 2 diplomas in four years. For his second diploma, Romain was hired at the renowned Plaza Athenee Hotel in Paris, under the direction of Christophe Michalak, World Champion of Pastry. This experience honed Romain’s sense of rigor, his creativity and attention to detail.
After two years at the hotel, wanting to travel and see the world, Romain decided to leave Paris and headed to Dubai, United Arab Emirates where he worked for 6 years. He was initially hired as the head baker for a start-up French bakery before being recruited to the Intercontinental Hotel where he was Head Baker for three years. When the opportunity to learn a different facet of baking production arose, he took it becoming Executive Head Baker for Bateel, a fine craft bakery. Here he was exposed to different artisan products and processes on a higher scale.
Finally, in 2016, Romain arrived in Chicago, as the R&D Master Baker for Problend-Eurogerm, a French/American company specializing in dough conditioners, bread mixes and pastry mixes. In this role, he brings together his high-end baker training, extensive production experience and innate creativity to develop new, clean label recipes for an impressive list of notable clients within the dynamic food industry.
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Coffee and Lemon Croissant
Chef Romain Dufour creates a fusion of the croissant and doughnut. The Coffee and Lemon Croissant offers a great balance on the palette with the bitterness of the coffee and tang from the lemon. In this tutorial video you will be able to learn how to create this croissant, and master the perfect amount of flake to chew using specific ingredients and techniques.
Beaujolais Sourdough Bread
Chef Romain Dufour creates a bread to celebrate the Beaujolais Nouveau! This sourdough bread is only made with Beaujolais wine. It also has saucisson and shallots for extra depth of flavor. This tutorial video includes:
- 17 minutes of video instruction with Chef Romain Dufour
- unlimited re-plays of the tutorial video
- downloadable and printable recipe
Croissant 1.0 Back to Basics
Croissant 1.0, Back to Basics!
This 2 hours class is a demo of a plain croissant from mixing to baking
Then we will do 3 studies with recipes, processes and finish product
⁃ 1st study : Recipes
⁃ 2nd study: Flour
⁃ 3rd study: layering
Recipe booklet provided and attached to the video.
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Sourdough Panettone Course is now available
