Hourly Schedule
Time
- 9:00
- Arrival & welcome
- 9:30
- Course Start
- 13:00
- Lunch
- Seasonal lunch prepared by our catering team.
- 16:30
- Course End
- Course ID InPaMB
-
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 hands-on one-day course, you’ll learn the techniques and theory behind three of the most important pastry types: puff pastry, shortcrust pastry and pâte sucrée.
Guided by our expert tutors, you’ll develop the skills needed to produce consistent, high-quality pastry, gaining a deeper understanding of ingredients, methods and the key factors that influence successful results.
Throughout the day, you’ll create a selection of classic pastry-based bakes while learning practical techniques that can be applied confidently in your own kitchen.
What You’ll Learn
Through a combination of demonstrations and hands-on baking, you will:
- Understand the key principles behind successful pastry making
- Learn how ingredients affect texture, flavour and structure
- Master the techniques used to make puff pastry, shortcrust pastry and pâte sucrée
- Develop confidence in handling, rolling and shaping pastry
- Gain an understanding of lamination and how to create flaky pastry layers
- Learn how to achieve consistent results every time you bake
Pastry Techniques Covered
During the course, you’ll explore:
- Puff pastry
- Shortcrust pastry
- Pâte sucrée
- Hand-lamination techniques
- Pastry handling and finishing
- Baking and troubleshooting techniques
What You’ll Make
During the course, you’ll create:
- A large passionfruit tart topped with Italian meringue using pâte sucrée
- An individual seasonal fruit frangipane tart using shortcrust pastry
- A block of hand-laminated puff pastry
You’ll also take home your handmade puff pastry to use in your own baking.
Who Is This Course For?
This course is ideal for home bakers, food enthusiasts and anyone looking to build confidence in pastry making. Whether you’re completely new to pastry or looking to refine your technique, you’ll leave with a solid foundation in the essential pastry skills used by professional bakers and pastry chefs.
No previous pastry-making experience is required, just enthusiasm and a willingness to learn alongside fellow food lovers.
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.
Book Now
Related Courses
Related Events
