Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 9:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16:30
- Course End
- Course ID CrPatMB
-
What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Enjoy a seasonal artisan buffet lunch showcasing ingredients sourced from the Welbeck Estate and the surrounding local food community.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
On this intensive three-day course, you’ll explore the foundations of creative patisserie while developing the skills and confidence to design your own unique creations.
Guided by our expert tutors, you’ll work through a wide range of essential recipes and techniques, learning how individual components can be combined to create professional-quality desserts and pastries.
Throughout the course, you’ll produce more than 15 different patisserie elements, gaining a deeper understanding of how flavours, textures and finishes work together. You’ll then use these components to create your own range of finished products, with expert guidance and support throughout the process.
What You’ll Learn
Through a combination of demonstrations and hands-on practical sessions, you will:
- Develop a strong foundation in modern patisserie techniques
- Learn how to combine flavours and textures effectively
- Gain confidence creating professional-quality dessert components
- Understand the role of different creams, custards and fillings
- Learn how to build and finish elegant pastries and desserts
- Explore creative flavour combinations and presentation techniques
- Develop the skills to design your own patisserie creations
Techniques & Components Covered
Throughout the course, you’ll create a wide range of patisserie elements, including:
- Pastry bases
- Custards and creams
- Ganaches
- Crémeux
- Meringues
- Curds
- Fruit compotes
- Caramels
- Brittles
What You’ll Create
Using the components produced during the course, you’ll have the opportunity to design and create your own range of finished products. Examples may include:
- Chocolate éclair with dark chocolate crémeux, passionfruit curd and pistachio namelaka
- Banoffee choux bun with salted caramel sauce, banana namelaka and crème diplomate
- Deep-filled tart with hazelnut dacquoise, chocolate crémeux, hazelnut mousseline and apricot gel
- Craquelin éclair with raspberry gel, whipped white chocolate ganache and black sesame mousseline
The exact products created will vary depending on seasonality, ingredient availability and individual creativity. Wherever possible, seasonal and foraged ingredients will be incorporated into the course.
Who Is This Course For?
This course is ideal for ambitious home bakers, aspiring pastry chefs and anyone looking to develop a deeper understanding of modern patisserie. It is also well suited to those considering a career in patisserie, professional bakers seeking to expand their skills, and cake makers creating dessert tables for weddings, events and celebrations.
Whether you’re looking to refine your techniques or unlock your creative potential, you’ll leave with a portfolio of recipes, a greater understanding of patisserie principles and the confidence to create your own impressive desserts and pastries.
Please Note: Gelatine is used in several recipes during this course. If you require non-pork gelatine, please let us know when booking.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
-
Martha BrownMartha’s journey in food began in 2011 when she joined the Advanced Diploma course here at the School of Artisan Food.
Whilst she had always had a passion for cooking, Martha fell in love, and became slightly obsessed, with sourdough baking and all things patisserie during the time she spent on the course. Inspired by her placements at E5 Bakehouse in London, Mark’s Bread in Bristol and Pump Street Baking in Orford, she set up Forge Bakehouse in Sheffield shortly after leaving the course. Over the next decade, she developed and expanded Forge from a micro-bakery with a team of 3 to a multi-service bakery and cafe, with monthly evening events, baking classes and a pop-up shop with 30 staff.
Martha sold the business in 2022 and has now come full circle back to the School in a teaching capacity, while she also studies Interior Architecture, another creative endeavour that featured heavily in the expansion process of her business. Creating food and spaces that bring people together and create community is something she will continue to do through both teaching and her studies.
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