December 3, 2024 4:00 - 6:00 pm ET

Rosca de Reyes, que significa corona de rey, es un pan tradicional enriquecido que tiene un profundo simbolismo en la tradición latina. Se sirve para la Epifanía, el 6 de enero, pero se disfruta durante toda la temporada navideña. 

Se elabora con una masa dulce decorada con pasta de azúcar y una variedad de frutas confitadas para simbolizar las joyas. Una figura de bebé está escondida dentro de la masa solo para ser descubierta por la persona que tiene el honor de organizar una tamaleada (fiesta de tamales), el 2 de febrero (Día del Candelero). 

La masa mantecosa de Rosca de Reyes, parecida a un brioche, contiene ricos componentes lácteos, realzados con agua de azahar. 

Al final de esta clase, los estudiantes: 

• Comprender el método de mezcla adecuado de masas enriquecidas estilo brioche. 

• Aprende a modernizar sabores e inclusiones de una masa tradicional. 

• Aplique las mejores prácticas para fermentar, darle forma, hornear y decorar este icónico pan navideño. 

Rosca de Reyes, meaning king’s crown or king’s wreath, is a traditional enriched bread that has deep symbolisms in Latin tradition. It is served for Epiphany, January 6th, but enjoyed throughout the holiday season. 

It’s made using a sweet dough decorated with sugar paste and a variety of candied fruits to symbolize jewels. A baby figurine is hidden within the dough only to be discovered by the person who has the honor to host a tamaleada (tamale party), on February 2nd (Candleman’s Day). 

The buttery Brioche-like, Rosca de Reyes dough contains rich dairy components, enhanced by orange blossom water.  

By the end of this class, students will: 

• Understand proper mixing method of brioche-style, enriched doughs. 

• Learn how to modernize flavors and inclusions of a traditional dough. 

• Apply best practices to fermenting, shaping, baking, and garnishing this iconic holiday bread. 

Alex Peña was born and raised in the Los Angeles area where his family owned and operated LaMorenita Tortilleria & Bakery for twenty years. He is a French culinary trained chef with a background in Pan Mexicano who has always been inspired by pan dulce and the evolution behind the iconic breads. 

Currently, Alex is the Director of Research & Development and Technical Services for Bellarisein Pasadena, California. As a global leader in bakery ingredients, his perspective on the bakery industry has come full circle. Additionally, he operates a beautiful cooking school designed for home bakers who would like to expand their skills.  

Craft • Culture • Careers• Community

January 14 / 4 - 5:30pm EDT

Successful cottage businesses and micro-bakeries create unexpected variables that require creative solutions. This smaller business model leaves room for entrepreneurial agility, but understanding regional laws is critical and can be confusing. Aspiring brick-and-mortar owners have advanced opportunity to establish a customer based, fewer fixed costs and up-front investment than a traditional brick-and-mortar establishment. These businesses can be structured in diverse ways but have unique quirks and characteristics. 

By the end of this class, students will: 

• Understand legal differences and restrictions between states 

• Learn some of the sanitation, labeling, insurance requirements, and other forms of business compliance 

• Explore different models to establish a cottage bakery and to plan for growth
  

Maggie Longo is a highly experienced professional in the hospitality industry with a remarkable career spanning over 30 years. Throughout her extensive tenure, she has consistently delivered outstanding revenue generation and profitability results within prestigious, forward-thinking establishments. Her exceptional skills and expertise have earned her various accolades and recognition within the field. 

Longo, a home-based food producer since 1982, has been a member of a collectively-run community-based bakery in Washington, DC; the pastry chef for numerous restaurants in the RI market while in culinary school at RISD; the Director of Operations of a commercial, scratch bakery, servicing hotels, restaurants, and the general public; and business-owner of RI's first Roman-style pizzeria, which lead Longo to launch a consulting practice, working with local, regional, and national brands. 

In 2020, Longo joined the RI Small Business Development Center, bringing her wealth of experience to help businesses navigate the unique challenges presented by the pandemic. Her role involves providing valuable support and guidance to companies as they strive to overcome obstacles, expand their operations, and pursue growth opportunities. Her areas of specialization include strategic planning, the development of operational systems, and facilitating next-stage growth plans and project management. By leveraging her comprehensive industry knowledge and insights, she has consistently assisted her clients in achieving their organizational objectives. One area where she has focused her attention is the first-stage food maker/manufacturer sector, where she plays a vital role in assisting companies with strategic planning, operational system development, and overseeing project management for their next-stage initiatives. Maggie has recently joined the advisory board for the re-launch of RI's food strategy, Relish Rhody 2.0. 

Longo's career is characterized by her deep understanding of the hospitality industry, her proven track record of success, and her ability to provide invaluable guidance to businesses in times of uncertainty and growth. Through her involvement with the RI Small Business Development Center, she has consistently impacted the success and sustainability of numerous companies. 

Hana Quon began her journey at the University of Maryland, where she studied literature and linguistics, before discovering her true passion for the pastry arts. She honed her skills at L’Academie de Cuisine in the U.S. and further refined her craft in Paris under the guidance of MOF Jean Michel Perruchon at École Bellouet in Paris. Her training continued in Lyon with renowned macaron master Sébastien Bouillet, and she spent two enriching years in Cape Cod at Wellfleet’s PB Boulangerie & Bistro with Michelin-starred chef Philippe Rispoli. 

Following this impressive foundation, Quon co-founded and ran Café Madeleine, an artisanal French patisserie in Boston’s South End, alongside her mentor, Chef Frédéric Robert, who had spent 25 years as the pastry partner to Alain Ducasse. With unwavering dedication, she developed every aspect of this thriving venture, from design to execution and operations. 

Her remarkable achievements have earned her several accolades, including being named one of Zagat's 30 Under 30 chefs redefining Boston's culinary landscape in 2015, receiving Boston Magazine’s Best of Boston for Best Pastries in 2016, winning the prestigious 2020 Boston Rising Star Chefs Award for Best Pâtissière, and being recognized as one of Boston Magazine’s Best Up-and-Coming Chefs in 2021. 

After a successful decade with Café Madeleine, where she created a beloved destination for French pastries, Quon embraced a new chapter in Honolulu, Hawaii. There, she focuses on pop-ups, wholesale, consulting, and teaching, sharing her passion for pastry with a new audience. 

Grace Garay, the founder and head baker of Nomad Bakehouse, a Cottage Law bakery in Orlando specializing in sourdough bread, pastries and special occasion cakes focused on highlighting the seasonal bounty of Central Florida. In late 2018, after over a decade in the hospitality industry working in everything from bakeries, to restaurants, hotels and resorts both in BOH and FOH she settled in Orlando in the hopes of turning her years of experience in kitchens into her own business. Nomad began at the start of 2020 and at the cusp of the Covid-19 pandemic; as supply chains faltered, she began supplying her neighboring community with loaves of sourdough bread. What started out as a few hand-mixed loaves a week has turned into hundreds alongside thoughtfully crafted sourdough pastries using solely stone milled flours sourced regionally from Southern states. In the summer of 2011, Garay graduated with an AAS in Baking and Pastry Arts from St.Philip’s College in San Antonio before graduating from The French Pastry School in Chicago in 2014.