French Pastries (Viennoisserie)

Ever wondered how to get the layers in French pastries that make them so moreish and delicious? This course covers all the processes involved in producing laminated doughs to produce two classic recipes, and can help you create many more too! It is an active and fully hands on class which involves kneading and rolling by hand.

The class will help you understand how the dough is prepared, how the addition of butter transforms the dough and will take all the steps to create home baked versions of French staples.

You will work on a pre-fermented dough we have prepared for you the previous evening, and will roll, fold and laminate this to produce your finished vennoiserie. You will also prepare a dough yourself to ferment at home and produce another batch! Basically this course covers all the steps and stages to make great pastries at home.

IMPORTANT: this class is designed to challenge home bakers with some experience and help them develop more advanced skills. It is physically demanding and requires reasonable strength as it entails rolling dough and laminating dough by hand. Please ensure you check before booking if you’re unsure about whether the class is right for you.

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

On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund.

Due to the nature of our courses and the ingredients we regularly use allergens are present in our baking studio – visit our Downloads page for advice about main allergens course by course.

Course Details

What's Covered:
Croissants / pains au chocolat / chocolate batons

£145 per person. Pay in full today or contact us at to pay £67.50 now and the balance 14 days before attendance!

Who does this class suit:
Home bakers with some experience looking to develop their skills. Not ideally suited to under 16s, however should you wish to bring a younger guest, please contact us to discuss. All under 16s must be accompanied by an adult attending the course

Full Day - 10am - 5pm approximately, including a few short breaks. Not suitable for under 16s. Please note that finish times depend on the speed of the group overall, so occasionally may finish a little earlier or later than advertised


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. Students take home everything they have made on the day. Lunch is not included - we highly recommend students bring a packed lunch

Maximum Class Size:
6 students

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