BREADART
from dough ... to oven
Our Goal
THE PASSION FOR BREAD
Our story starts at AVPN Americas School that teaches the art of making Neapolitan pizza.
Bread is more than a recipe—it’s a living craft, a quiet rhythm of flour, water, time, and hands. It begins with simple ingredients, yet transforms into something deeply expressive: aroma, texture, and flavor shaped by patience and care.
Our bread classes are rooted in this passion. We focus on understanding the process, not just following steps—learning how dough feels, how fermentation evolves, and how each decision influences the final loaf. From crisp crusts to tender crumb, every detail matters.
What you’ll learn:
• Knowing the right ingredients
• Mixing, kneading, and dough development
• Shaping classic artisan loaves (like ciabatta and baguette)
• Proofing and baking techniques
• Tips how to bake great bread at home
Participants will actively make dough, shape loaves, and bake bread under the guidance of a professional instructor. The class concludes with a tasting and evaluation session.
FIRSTLY ... PROFESSIONALS
Federico Fernandez
Co-Owner & Executive Pastry Chef at Bianca in Culver City
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