Twelve students from across the United States and Panama graduated on July 22 from the inaugural class of L'Art de la Boulangerie, the eight-week Artisanal Bread Baking Course at The French Pastry School of Kennedy-King College.
During the 320 total hours of instruction, the aspiring boulangers studied specialty whole grains and organic breads, Viennoiseries and specialty breads from around the world.
The group's Intern Assistant, Nicole Barry, a graduate of L'Art de la Pâtisserie (the 24-week pastry and baking program), and assistant to the chefs and students these past eight weeks, will go to France for a three-month externship to continue her training. Barry will mentor with two renowned bakers in Alsace—one in Seltz in the northern part of the region, with Antoine Robillard, a member of the French Team who will compete in the next Coupe du Monde de la Boulangerie (World Cup of Baking). The second baking locale is near Colmar in the village of Muntzenheim with Roland Herzog, a finalist in the M.O.F. Boulangers competition.
L'Art de la Boulangerie will be offered again from June 11 through Aug. 3, 2012.
