Our Croissant and Viennoiserie Masterclass is for those of you who want to take your baking journey further, to explore dough that takes a little longer with some new techniques. Suitable for home bakers and experts alike and taught exclusively by Richard Bertinet this full day class will start by teaching you all about lamination (the process of repeatedly layering dough and butter). Once this has been mastered Richard will show you how to mould and shape the dough to make light airy buttery and flaky pastries including classic croissants, pain au chocolat and abricotines.
You will also learn to make a sweet dough for baguette viennoise, technical cinnamon knots and finally some truly deliciously and decadent doughnuts.
Croissant and viennoiserie are some of the most satisfying pastries to create at home and Richard will take you through the essential skills to produce the perfect examples in your own kitchen.
The day starts at 10am and will finish around 3.30 to 4pm. Please bring a bag and a large biscuit tin or Tupperware container with you so that you can take home some of your delicious creations.
“A quick note of thanks and congratulations for a fantastic days baking with you. The whole experience delivered on every level. Richard and the team are warm, welcoming, and their enthusiasm is deeply infectious!” Matt