Croissants and Viennoiserie – 14th September

For those of you who want to voyage into the depths of bakery further, to understand a little more about specific doughs produced as treats for breakfast or a sneaky mid-morning snack, with some new techniques to master. Suitable for home bakers and professionals alike this full day class will begin by discovering the lamination process of dough and butter. Shaping and moulding the resulting laminated dough to make light airy and buttery pastries.