You’ll learn to use a preferment to make tasty baguettes, rustic pain de compagne and a flour/water scald for a soft and fluffy pain de mie.
DurationIn this class, you’ll be learning to laminate dough and make buttery croissants, shape a traditional brioche loaf, and create traditional gibassier pastries from the south of France.
Please let us know when you make your booking if you have any dietary requirements and we will try to accommodate them for your snacks and lunch. The ingredients used in this class will not be suitable for a vegan diet.
We opened our doors in 2012 and have been baking our hearts out ever since. From small beginnings in Southwold we now have a central bakery and bakeschool in Darsham and bakery cafes in Aldeburgh, Norwich, Blakeney, Holt, Woodbridge, Beccles & Wells-next-the-Sea.
Every day our amazing team of over 100 bakers, pastry chefs and baristas bring expertise and passion to what they do best – transforming quality ingredients into delicious products and putting customer service first.
You don’t have to travel to France to enjoy its cuisine. Join us for this hands-on class and learn a classic French menu with modern technique.
Join us to learn to make croissants and brioche, using traditional techniques and delicious organic butter. These two classic dough recipes can take years to perfect but are both very versatile and can be extended to a number of recipes. You will learn how to produce wonderful buttery croissants, p...
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Europe is formed by 44 Countries big and small. Whilst the food in the Southern European countries has many similarities. The same can be said for the countries in the North, East and West of Europe. All unique cuisines and yet with many similarities amongst them.
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