You’ll learn how to laminate an enriched dough to create croissants, pain au raisins and pain au chocolats. In addition, you’ll create a crisp and flaky sweet pastry and use it to create fruit, custard and frangipane tarts.
DurationThere are few things more enticing than the windows of French pâtisseries – in this full day workshop we’ll show you how to make some of the wonderful treats that fill them.
You’ll learn how to laminate an enriched dough to create croissants, pain au raisins and pain au chocolats. In addition, you’ll create a crisp and flaky sweet pastry and use it to create fruit, custard and frangipane tarts.
This workshop is suitable for all levels of experience, runs for 6½ hours and includes lunch.
The Bread Ahead Bakery School, situated in the heart of Borough Market, is the ideal place to experience artisan baking first hand. Whether you’re a beginner or a seasoned baker, our world class Master Bakers are here to offer their experience and guidance in the art of baking.
Patisserie is a sought after and specialised skill and with Prue Leith Chefs Academy’s reputation for patisserie excellence this qualification opens kitchen doors worldwide.
This baking course includes the bakery certificate. This course has been developed to prepare students for the needs of pastry industry
The Sourdough Discard workshop give you the skills to be able to convert your Motherdough excess into different types of delicious eats. Make chocolate brownies more "chocolaty" or make rusks that will have Ouma in second place.
All the necessary ingredients and materials will be provided as well as recipes. You will enjoy the meal you have prepared either taking it home or during a lovely, friendly dinner also with spouses/ partners.
This programme has been designed to provide a range of skills appropriate for a person working in a kitchen specialising in desserts, cakes and decoration.
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