Duration: 8hrs minimum (Wednesdays & Saturdays) 9am start
What's included in the course fee?
- Breakfast on arrival
- Comprehensive course notes
- A goodie bag with some baking essentials
- A full and fun-packed day learning new skills amongst a small group of like-minded
- Your freshly made goodies
The Introduction to Viennoiserie course is designed for both beginner and improving bakers.
Join us for a day where we will work through the process of making great laminated pastry, the secret to perfect french pastries!
Through the day we will take you through step by step to create your own block of
laminated dough. You will have the opportunity to make and shape croissant, pain au
chocolat and seasonal Danish pastries, as well as making a filling for your Danish.
We will to look at some of the theory behind dough lamination, as well as common
mistakes and troubleshooting tips to help you better understand this sometimes tricky
dough. Full recipe sheets and explanations will be provided, helping you to become a more confident baker and build on the lamination techniques you have learnt.
Please be aware that rolling out viennoiserie dough with a rolling pin can be quite
physically challenging. If you have any questions about this – please get in touch.