Two Day Introduction to Baking

From: £260.00

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This two day course is designed to cover a range of core baking techniques. Over two days students will individually make from scratch the following:

* Shortcrust pastry – and will use it to make a classic quiche lorraine (or vegetarian alternative is required)

* Sweet shortcrust pastry – and will take it away to practice with at home, along with our suggested recipes

* Rough puff pastry – and will use it to make sweet and savoury palmiers

* Real bread – wonderful, wholesome tin loaf, great for sandwiches and toast

* Muffins – savoury tomato and basil, perfect as a snack or for dipping in soups

* Cookies – our decadent dark chocolate chip recipe

* Loaf cake – lemon drizzle, a sure crowd-pleaser

In addition to the recipes covered, the tutor will be on hand to give advice on alternative recipes, to enable students to make variations and extend their baking repertoire even further at home. This is a small group to class to ensure that every student has plenty of attention from the tutor.

Students will take home everything they have made and will also get to taste lots of them throughout the course.

**Want to pay in instalments? Please contact us before booking to pay your course fees in two parts**

All course bookings are subject to our Terms and Conditions, including our client cancellation policy. Please click here to access a downloadable PDF of this document.

Please visit our Downloads page for advice about allergens.

Course Details

What's Covered:
Three types of pastry / quiche / cake / cookies / savoury muffins / bread

Price:
£260 per person. Booking more than one place? Enter code 2DAYSAVER at the checkout to save £10 per person!

Who does this class suit:
Beginners +. This is a hands-on class which is not suitable for under 16s. Under 18s must be accompanied by an adult attending the same course

Length:
This course runs over TWO consecutive days: Day One 10am - 5pm; Day Two 10am - 5pm

Tutor:
Sarah

What’s Included:
Tuition; all equipment and ingredients; apron to use during the lesson; recipe sheets; lots of helpful hints, tips and baking advice; complimentary refreshments and a chance to taste some freshly baked produce. Students take home everything they have made on the day. Lunch is not included but we can make suggestions for places where students can find a range of food options

Maximum Class Size:
8 students

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