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Upcoming Events

Guittard Guest Chef Series

How many ways can we laminate?

Master Baker Ciril Hitz
How many ways can we laminate?

This course has been temporarily postponed. Please check back soon for rescheduled date!

This course has been temporarily postponed. Please check back soon for rescheduled date! 

 

How many ways can we laminate?

How can different lamination styles effect the outcome of a product. We make sure to get the best ingredients as we begin this lamination journey, but how will the amount of layers and lamination styles influence the classics. This workshop will follow 4 different lamination styles using a control dough. We will also investigate what happens when other grains are used in what up until now has been an all white flour industry. Products that will be covered are the classic croissant, chocolate croissant and the ever so trendy Kouign Amonn. 

 

About Master Baker Ciril Hitz

Master Baker Ciril Hitz teaches full-time at the International Baking & Pastry Institute at Johnson & Wales University in Providence, Rhode Island. Ciril received his artistic education at the Rhode Island School of Design, where he received his Bachelor of Fine Art degree in Industrial Design. Upon graduating, he completed a 3-year Pastry/Chocolate apprenticeship in his native Switzerland. He competed at the 2004 National Bread and Pastry Team Championship in Atlantic City where his two-person team won 1st place overall and he captured all three of the individual bread awards.

In 2002 he represented the USA as a member of the Bread Bakers Guild Team and competed at the Coupe du Monde de la Boulangerie, Paris, France, where the team took home the Silver Medal. Chef Hitz has been a guest instructor/expert at many national and international culinary events and schools and is actively involved with the Bread Bakers Guild of America. His work has been featured on the NBC Today Show, The Food Network, and Ciao Italia! He lives on a small farm in rural Massachusetts with his wife and two children.