COURSES OFFERED BY SUGAR FLOUR PASTRY SCHOOL

In this class you’ll learn to make a banana cream pie - Sugar Flour style! A chocolate pastry holds a banana caramel, fresh banana, banana diplomat cream, chocolate crumb and a caramel sauce. This pastry is all about the banana!!

In this class you’ll learn to make dramatic petit gateaux using one of my most loved ingredients, Pedro ximinez sherry. 

In this class you will learn to make our special caramel choux. A crisp and airy choux pastry filled with a speculaas cremeux, whipped caramel, speculaas spread and topped with speculaas biscuit crumbs. 

In this class you’ll learn to make one of the original Sugar Flour pastries, the Yayoi Kusama. This pastry was created for the first Mother’s Day at Sugar Flour, inspired by the artist Yayoi Kusama, and her incredible work. 

This class is truly one of my favourites. You take some simple yet incredibly delicious elements, and turn them into a petit gateaux that is incredibly beautiful. It’s a great first step into patisserie and the art of the mirror glaze. 

In this class you will learn to make a classic English doughnut, the yum yum. It may not have the classiest name, but there is something about these doughnuts that captured my heart.

In this class you will learn to make two not very pretty, but incredibly delicious pastries. The kougin amann and a spin off, kougin amann cheesecake. 

In this class you will learn to make these luxurious hazelnut chocolate bars. A layer of crispy graham chocolate crunch, milk chocolate gianduja (hazelnut and chocolate) , hazelnut ganache, caramelised hazelnuts and milk chocolate coating. 

In this class you’ll learn how to make a modern take on the traditional French pastry, Paris Brest. This version consists of a choux pastry with a peanut craquelin, peanut praline, peanut mousse line and peanut pastry cream. It’s all about the peanuts!! 

In this class you’ll learn to make a devancent and delicious gianduja (chocolate hazelnut) choux pastry.