The monthly lifestyle magazine for New England
Southeastern Massachusetts’ Boivin Center for French Language and Culture Presents, “The Art of Bread Baking”
Before we begin, “Who doesn’t love freshly baked bread?”
Apparently, it’s a rhetorical question because, throughout time, man (and woman) has searched far and wide for the mysterious secrets baked into loaves by the most skilled and trained chefs over generations.
The hypnotic aroma combined with the anticipation of tearing off a piece of the perfectly prepared, crusty, cooked dough is reminiscent of days gone by when neighbors would line up to retrieve the out-of-the-oven and quickly bagged prize.
The thought of fresh bread often draws a smile to faces due to fond recollections of a ritual of having to purchase two loaves—one for the walk home and the other to present to the head of the household, remember?
Fresh bread is intoxicating—almost drug-like. It tantalizes those who try to adhere to the strictest of diets with little remorse and effortlessly breaks the will of those who remain.
If we’ve tempted you, plan to be at
The Boivin Center located at the University of Massachusetts–Dartmouth when they present their spring semester program entitled “The Art of Bread Baking,” featuring master baker and passionate teacher Ciril Hitz on Friday, April 27, 2018, from 4:30–6:00 p.m.
Hitz, a native of Switzerland, received a BA in Fine Arts in industrial design at the Rhode Island School of Design; then once graduated, it was off to Switzerland to apprentice as a pastry and chocolate chef for three years.
As a master baker, Hitz has had a proud and storied career. A full-time instructor at the International Baking and Pastry Institute at Johnson and Wales University in Providence, Rhode Island, he has been a guest educator and field expert at a multitude of national and international events and institutes.
In 2002, Hitz represented the USA as a member of the Bread Bakers Guild team and competed at the Coupe du Monde de la Boulangerie in Paris, France, where he received a silver medal for his efforts.
It was in 2004 when he competed in a duo-team event at the National Bread and Pastry Team Championship and took home first prize. At the same event, he captured all three of the individual bread awards.
Hitz is actively involved in the Bread Bakers Guild of America and has been a favored guest on The Today Show, The Food Network, and Ciao Italia.
This special Boivin event will feature a hands-on demonstration on how to make and shape bread and bake delicious French macaroons.
Guests will be treated to samples of the chef’s work, and a cash wine bar will be available.
The price of entrance is $20 and requires reservations, which should be made as soon as possible to avoid disappointment.
Parking will be provided on campus in Lot 4, with signs directing attendees from the parking lot to the venue.
This exciting and one-of-a-kind baking demonstration and food tasting will take place at The Café, located in the UMass–Dartmouth Marketplace (resident dining commons).
For further information, or to reserve tickets, contact Maria Sanguinetti at email@example.com, or call 508-991-5096.
Sign up for a free digital subscription to New England Monthly Magazine.