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!
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.
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.
Farmhouse Kitchen cooking school is a family-run venture, and we all look forward to welcoming you to experience hands-on cooking classes in our new custom-built kitchen.
The art and craft of artisan bread making and traditional boulangerie is a much-needed skill and our Boulangerie programme provides an outlet to service the ever-increasing worldwide demand.
Come to Vic’s Bakehouse for 4 hours of in-depth exploration into the fundamentals of Italian bread-making! Breads taught will include Focaccia, Olive Focaccia, Ciabatta and tomato bread.
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