Bread baking November. The whole day was well organised and all the instructions easy to follow. The venue is beautifully designed and there was a very friendly atmosphere all the time. We all succeeded in making two delicious loaves
French Breakfast Pastries (Viennoisserie)
Ever wondered how to get the layers in delicious 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, so be prepared for a little hard work – we promise it will be well worth the effort!
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 patisserie 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 pre-ferment at home and produce another batch! Basically this course covers all the steps and stages to make fabulous pastries at home.
Laminated dough takes time, so your tutor will also teach how to extend the process to produce even more authentic results at home!
All course bookings are subject to our Terms and Conditions, including our cancellation policy. Please ensure that you are able to attend the date you book, as transfers and refunds will not be offered, but you are most welcome to send someone in your place. This policy is to enable us to run our courses viably and therefore maintain our high quality standards – to explain, if a student cancels and transfers to a new date and we can’t resell their cancelled place then it means we lose out on making that place available e.g. that’s one student taking two spaces but only paying for one – it just doesn’t add up!
On the rare occasion that we must cancel / reschedule a course students will be offered an alternative date or a full refund without question.
Please click here to access a downloadable PDF of this document.
Due to the nature of our courses and the ingredients we regularly use allergens are present in our baking studio – visit our Downloads page to view or print our advice about main allergens course by course.
Croissants / pains au chocolat / chocolate batons
£120 per person
Who does this class suit:
Beginners and more confident home bakers looking to develop their skills. recommended for under 14s, however should you wish to bring a younger guest, please contact us to discuss. All under 18s must be accompanied by an adult attending the course
Full Day - 10am - 5pm approximately including a short break for lunch
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, or students can bring a packed lunch
Maximum Class Size: