This is a recording of a class that originally took place on November 7, 2023. Celebrate the winter holidays with some of the season’s most delicious specialty breads! Join Baker, Educator, and Artist Ciril Hitz for an essential 2-hour demo as he shares three classic Western European holiday favorites: Stollen studded with dried fruit, soft and fragrant Panettone made with commercial yeast, and festive Gibassier enriched with olive oil, orange blossom water, and candied orange peel. As you watch these doughs come to life, you’ll learn approachable techniques for mixing, fermenting, and handling highly enriched doughs, discover how different fats shape flavor and texture, and pick up helpful tips for packaging and storing your holiday breads at their best. ABOUT THE INSTRUCTOR Ciril Hitz is a full-time Senior Instructor at the College of Food Innovation and Technology at Johnson & Wales University in Providence, Rhode Island and also teaches workshops at his private baking facility in Rehoboth, Massachusetts (Made by Ciril, LLC) cirilhitz.com. A native of Switzerland, Ciril graduated from the Rhode Island School of Design, completed a three-year Swiss apprenticeship as a pastry chef/chocolatier, and recently received his Master of Arts in Teaching from Johnson & Wales University. He is a passionate baker, author, and educator with an international reputation and over 20 years of professional baking and pastry experience. You will receive access to a private YouTube link. This is an unedited recording of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.