Braided, sunny yellow challah bread. Foccaccia, fragrant with herbs. Crusty baguettes and chewy peasant loaves. There's nothing more tantalizing than freshly baked bread. At The FCI, you can choose between two programs that will teach you the secrets behind baking your own beautiful and distinctive artisan loaves at home.

In the Essentials of Artisanal Bread Baking, you'll work side-by-side with a distinguished Chef-Instructor and learn how to combine flour, water, yeast, salt and other ingredients to create a wide range of tastes and textures. Master all of the standards, including pain au levain, ciabatta, Viennoiserie, and other delicious breads from around the world.

Best of all, in this bread baking course, you can change your focus as you step into the shoes of a professional baker for one week. For 30 hours, you'll come to class, dressed in your baker's whites, and work hands-on. At lunchtime, you'll join the rest of the school in a family meal. In the evening, New York City awaits. Or sign up for an alternate class schedule that gives you a month of Saturdays devoted completely to the kitchen.

For an even more intense experience, immerse yourself in Classic European Breads, a 120-hour course that focuses on mastering a wider array of techniques. Perfect all of the classic doughs, including baguettes, fougasse, brioche, and flatbreads, and expand your horizons with a unit on traditional German and Middle European breads and lessons on international breads from the Middle East and Africa. Learn the parlance of the professional bread kitchen and get in-depth knowledge on choosing flours, leavening methods, and achieving a consistent product.

We still have seats available in our upcoming classes. To get more information, click here and we'll send you a free information packet to get you started. Or, if you'd like to speak with an admission rep, please call 1-888-FCI-CHEF.