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This week we visit the French Pastry School here in Chicago. Chef Pierre Zimmerman taught us many great ways to work with lean doughs and vienoisserie (rich flaky doughs). Here he demonstrates French bread, Danish and its shapes, brioche and several other breads. It’s a very fast paced class so if you have any questions, drop me an e-mail and find out more. It was a fun class. I hope you like it. See you next week.