Learn the skills and techniques behind French pastries in this hands-on baking class, which will equip you with the confidence to make a wide variety of baked goods at home.
DurationCreating perfect pastries requires a keen understanding of not just ingredients, but also methods. Once you’ve mastered a few essential pastry techniques, your baking possibilities are endless.
This class will cover shortcrust tarts, which you can use for both sweet and savoury fillings; choux pastry, which forms the base of eclairs, profiteroles, and gougères; and pastry cream, which will teach you how to emulsify egg-based mixtures into stable creams.
At the end of the class, you'll take home a wonderful tart filled with vanilla crème pâtissière and decorated with a variety of fruits and whipped cream. We'll also make chocolate eclairs and profiteroles.
Our cook school teaches skill- and technique-based lessons that help you become a confident, more intuitive cook. In other words, it helps you take your eyes off recipes and rely on your instincts.
Our cook school has one goal: to teach you how to become a confident, more intuitive cook. In other words, to help you take your eyes off the recipe and trust your instincts.
Located in our Chiswick, Hampstead and Islington stores, our classes provide a small, hands-on learning environment. You’ll be using the top-quality knives and cookware we carry on our shelves and get proper attention from a trained chef. All of our savoury classes end with you sitting down as a group to enjoy the meal you have made (trust us, you’ll have leftovers). For our fermentation, preserves, and pudding classes, you'll get to take home everything you've made.
A slice of a crisp, sweet tart is the perfect end to a meal – or mid-meal indulgence, so why not learn how to make a light, sweet shortcrust base with Chef Millie Simpson. This half-day class will walk participants through the creation of four classic puddings.
Join Jacqui Marsden producer of 'champion' pies from her base just outside Penistone on the edge of the Peak District for an introductory course on how to produce one of the all time British classics - the pork pie.
The course will be run as practical sessions. You will learn the different patisserie techniques to produce the perfect desserts and pastries. You will be taught in a range of preparation, cooking and finishing techniques and produce a range of hot and cold desserts and pastry products.
In this class we make the best doughnuts you have ever tasted! We use a fermented brioche style dough that we talk through what the gluten does and how the butter in the dough effects the end result.
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