Viennoiserie, Panettone & Tea Time
VIENNOISERIE & BAKERY

Viennoiserie, Panettone & Tea Time

1 November - 3 November - 3 DAYS

Oriol Balaguer

Executive Pastry Chef & Owner, Oriol Balaguer

@oriolbalaguerchocolates

Brooklyn, NY

$ 1200 $ 840
30% discount off all classes for north american cercle v members
Waiting list Have questions ? Email ecolebrooklyn@valrhona.com

OBJECTIVES OF THE CLASS

  • Learn Chef Balaguer’s techniques for flawless croissants and other baked goods utilizing laminated doughs
  • Discuss with Chef Balaguer his path to creativity, and how everyday occurrences can be a source for inspiration
  • Produce some of the signature items from the Oriol Balaguer pastry shop
  • Create bite-sized desserts with exceptional flavor combinations to accompany afternoon tea
  • Try your hand at making panettone, learning Chef Balaguer’s tips and tricks for the best texture and flavor

CONTENT OF THE CLASS

Chef Balaguer will pass along his secrets to perfect your bakery creations.

Drawing from his experience owning several types of pastry and chocolate shops in Spain, Chef Balaguer will teach a range of skills used in the production of doughs, viennoiserie, pastry case, and tea time accoutrements. Chef Balaguer will also share his incredible technique to perfect his sourdough panettone, a cake which is notoriously tricky to master.

PRICES INCLUDE

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, travel mug, pen, a professional photographer, as well as all materials, ingredients, and equipment needed for class. In response to Covid the class price no longer includes a group dinner, the class price has been lowered to reflect this change.

SCHEDULE

8:30am Arrival ; coffee and light breakfast
9:00am Beginning of Practical Day
1:00pm Lunch
2:00pm Class Resumes
4-4:30pm Dessert Buffet
5:00pm End of Practical day

We try our best to finish on time, however, class may go over the allotted time to cover all the class material. Please keep this in mind when arranging your travel.

Oriol Balaguer was born in Calafell (Tarragona), Spain in 1971, showing a true passion for pastries from a very young age. With his childhood memories, he still has a clear portrait of his father working at the confectioner’s shop while he played at his feet creating miniature imitations of his pastries and sweets. 

After attending the Confectionery Trade School of Barcelona and training at the best pâtisseries in Spain and Belgium, he was hired to work with the team of Ferran Adrià, who defined him as “one of the most well-rounded professionals in the world of gastronomy”. At the age of only 23, he received the distinction of the Best Spanish Artisan Confectionery Master. In 2003, he decided to take a leap forward and demonstrate his creative talent, formidable energy, personal attitude, and critical thinking by creating a brand that would bear his name.

With an outlook inspired by architecture and design, Oriol Balaguer creates sweets and pastries that harmoniously blend refined artisan techniques and the perfect balance of flavors.

As an inventor of new sweet indulgences, in a few short years he has created an exceptional culinary heritage with recipes that combine innovation and quality to meet the high standards of his clientele.

Covid & Cancellation Policy

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 cancellation 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. 

Our response to Covid

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. Until further notice, all students, employees, and instructors must follow the below protocols when attending an in-person class held by l’École Valrhona Brooklyn.

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 hand washing 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