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Artisan Patisserie - laminated and enriched dough
Sun 23 April 2017, 09:30 – 16:00 BST
For those of you with a sweet tooth, or just wanting to master the art of the patissier. Learn the techniques of lamination and enriched doughs so that you can impress your family, friends and partners at home. We will use only the best organic butter and ingredients to make a roster of beautiful pastries including plain and almond croissants, Danish pastry, pain au raisin and pain au chocolat. All of this will be achieved by applying the same principles of slow fermentation that we apply to our very own patisserie in The Handmade Bakery Café.
We provide two course tutors to ensure that we are attentive to all of your learning needs. The teaching takes place inside the working bakery space, within a friendly and supportive environment to ensure that you’ll leave with the skills and confidence to keep on rolling at home! When you leave you’ll be taking with you all of your successful day’s baking, recipes and full course notes. Breakfast, lunch, tea/coffee, afternoon cake, refreshments and all baking ingredients included in the price.