During this four-hour class you will be taught to master the iconic croissant, the pain au chocolat, the snail-shaped pain au raisin and much more!
DurationDuring this four-hour class you will be taught to master the iconic croissant, the pain au chocolat, the snail-shaped pain au raisin and much more! You will learn how to make leavened layered dough, how to whip up the crème pâtissière (pastry cream), how to perfectly shape your pastries and all of the tips and tricks that you need to guarantee your success baking at home!
Most of our classes are held on Sundays from 8am to 12pm at Vic’s Bakehouse, 4B Settlers Cres, Ferrymead. It is the only time during the week the bakehouse is free of bakers.
At the end of the class you can take home all of the delicious creations you have baked! Our workshops are all hands-on and are suitable for all levels of baking experience. Vic’s bagels and coffee will be supplied for breakfast!
We teach a simple but versatile sourdough recipe that can be used for loaves, bread rolls, baguette, pizza and more.
Please note that this will mainly be a demonstration with some student participation. You will take home some samples, taste a variety of breads, and take home your own sourdough starter as well as the knowledge of how to produce your own bread at home.
Taking bread to the next level, we’ll look at more elaborate or subtle recipes, like combining yeast dough with layers of butter to make stunning pastries, and different sorts of yeast starters.  Nothing we can’t handle, of course.
When Master Baker Harald Mauch opened Harald’s Bread World in Napier, he brought a 100-year long, four-generation family history in European baking to Hawke’s Bay.
Join us for our community breadmaking course, French Artisan Bread Making in conjunction with Ma Boulangerie, Queenstown.
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