Bakery class by chef Antonio Bachour
VIENNOISERIE & BAKERY

Bachour Bakery

October 17-19, 2022 - 3 DAYS

Antonio Bachour

Chef/Owner, Bachour

@antonio.bachour

Brooklyn, NY

$ 1260 $ 882
30% discount off all classes for north american cercle v members
Waiting list Have questions ? Email ecolebrooklyn@valrhona.com

Celebrated for his instagramable pastries, his use of color, classic technique, and creative flavors, Chef Bachour is selling hundreds of croissants a day! We are thrilled to welcome him back to l’Ecole Valrhona Brooklyn where he will share his knowledge of laminated doughs and breads. You will learn the skills to make his classic and bicolor croissants with delicious filings, kouign amann, danishes, and more!

Chef Bachour will teach you how to combine flavors and décor techniques that will keep your customers coming back for more. Come learn Chef Bachour’s tricks to create unique bakery items during this hands-on class.

Objectives:

· Recreate some of the bakery recipes from Chef Bachour’s shop “Bachour”.

· Sharpen your skills at forming and shaping laminated doughs.

· Learn how to create eye catching bakery items.

· Explore adding new flavor combinations to classic recipes.

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, pen, a gift bag, diploma, as well as all materials, ingredients, and equipment needed for class.

Due to the Covid-19 pandemic classes no longer include a class dinner.

Antonio Bachour grew up in Puerto Rico and was hooked on pastry from a young age, thanks to a childhood spent in his family’s bakery. He dedicated his first few years honing his trade in Puerto Rico as a pastry cook at Sand Hotel and Casino and Westin Rio Mar. In search for a better place to continue growing professionally, 2001 found Bachour States-bound, in Miami Beach, as executive pastry chef at Talula. Pretty soon he was trying his hand at Italian delicacies at both Devito South Beach and Scarpetta in New York and Miami.

In 2009, Bachour was asked by KNR Food Concepts to be a part of the opening team at the W South Beach Hotel. Shortly after, he took over responsibility for all pastries for The Trump Soho hotel and its restaurants. In April 2011 Bachour trained in France with renowned chef Philippe Givre at L’Ecole Valrhona and that same year he was selected as one of the “Top 10 Pastry Chefs” in America plus was finalist in the 2011 International Chef Congress Pastry Competition.

Bachour’s local and international fame was cemented during his tenure at the Bal Harbour St. Regis where he was Executive Pastry chef from 2011 until 2016.

In 2012, Johnson and Wales University selected Antonio for the Zest award for Baking & Pastry Innovator.

Bachour’s hyper-creative desserts have been featured in numerous pastry publications, such as So Good Magazine, Dulcypas, Saber y Sabor (Spain), Starchefs (The Architecture of New York), Gourmet Magazine, Dessert Professional, Pastry Art & Design, National Culinary Review (Magazine of the American Culinary Federation).

In 2018, Antonio was awarded the Best Pastry Chef Award by the prestigious Best Chefs Awards organization, the world’s leading culinary award platform.

Antonio has four published books; Bachour, Bachour Simply Beautiful, Bachour Chocolate and Bachour The Baker.

He has spent the bulk of the past few years since leaving the St. Regis, teaching pastry around the world, and working on his flagship store which opened in Coral Gables in the spring of 2019.

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 
We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 
As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged.
 

Covid Policy: 

Valrhona takes the health and safety of our students, instructors, and employees very seriously. To help address the risks posed by COVID-19, we are implementing certain protocols for classes held at our school and with our school partners. 

As of 11/9/2021, all students, employees, and instructors must follow the below protocols when attending an in-person class held by l’École Valrhona Brooklyn. Changes to our Covid policy will be communicated to students via email and posted on our website.

Please direct any questions or concerns regarding the below protocols to Danielle FitzPatrick, l’École Coordinator, ecolebrooklyn@valrhona.com

Before Attending a Class, Students, Employees, and Instructors Must: 

  • Before coming to visit, self-monitor for symptoms of COVID-19. For a list of symptoms please refer to the CDC Website here. If the student is experiencing any symptoms or circumstances of COVID-19 or is feeling sick, they are required to notify the l’École Valrhona Brooklyn team immediately and will be provided with a class credit to attend a future l’École Valrhona Brooklyn class.  
    1-3 days before the first class date, provide proof of a negative COVID-19 rapid test result. Please email test results to Danielle FitzPatrick, l’École Coordinator, ecolebrooklyn@valrhona.com. Your information will be kept confidential. 
  • Before entering class each day, self-monitor, complete, and submit the Daily Assessment Certification which will be emailed the night before each class day. 
  • Before each class, submit to a temperature check before entering the building where the class will be held. If you are unable to attend class due to the requirements above, you will be provided with a credit for future classes, as determined by l’École Valrhona Brooklyn (depending on availability). 

During Class, Students, Employees, and Instructors Must: 

  • Refrain from physical touching. Students are prohibited from shaking hands, hugging or embracing, and cheek-to-cheek kissing. 
    Wear face coverings at all times. Students are required to wear a face-covering at all times while in class, unless eating, outside, and engaged in social distancing, which means standing or sitting at least 6 feet away. 
  • Practice social distancing whenever feasible. 
  • Self-monitor for symptoms of COVID-19 and leave the class immediately if you experience symptoms. You will be provided with a credit for future classes, as determined by l’École Valrhona Brooklyn. 
  • Wash hands and/or use hand sanitizer. Wash your hands often with soap and water for at least 20 seconds or use hand sanitizer. 
  • Key times for handwashing include: 
    • Before and after class 
    • After blowing your nose, coughing, or sneezing 
    • After using the restroom 
    • Before eating or preparing food 
    • After putting on or touching face coverings. 
    • Avoid touching your eyes, nose, and mouth. 
    • Cover your sneeze or cough. Cover your mouth and nose with a tissue when you cough or sneeze, or use the inside of your elbow. 

Failure to comply with any of the above precautions will result in removal from class, with no class credit given. Valrhona and its partners reserve the right to remove students from class at their own discretion. 

We thank you for your understanding and patience as we adjust to this new normal. Please direct any questions or concerns you may have about keeping our employees and clients safe to our l’École Valrhona Brooklyn team at ecolebrooklyn@valrhona.com.

Chef referral program

Refer a friend for l'Ecole Valrhona Brooklyn 2021 professional class and receive a $200 credit

Learn More