Home Courses - The School of Artisan Food Patisserie & Viennoiserie Introduction to Viennoiserie

Introduction to Viennoiserie

£240.00

Beginner

Duration:

1 Day

Timings:

09:00 - 16:30

Course start dates:

10 Oct 2026
04 Dec 2026
19 Mar 2027
27 Jun 2027
08 Aug 2027

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

Join renowned baker, author and tutor Emmanuel Hadjiandreou for this hands-on one-day introduction to viennoiserie.

Guided by Emmanuel’s expert tuition, you’ll learn the essential techniques behind producing beautifully laminated pastries, from selecting quality ingredients and preparing doughs to laminating, folding, rolling and shaping.

Throughout the day, you’ll gain practical experience creating a range of classic viennoiserie while developing an understanding of the techniques that give these pastries their distinctive lightness, structure and flavour. By the end of the course, you’ll have the confidence to recreate these bakery favourites in your own kitchen.

What You’ll Learn

Through a combination of demonstrations and hands-on baking, you will:

Understand the principles of laminated dough
Learn how ingredient choice influences the finished product
Develop confidence in folding, rolling and shaping dough
Master the fundamentals of dough lamination
Gain practical skills for producing classic viennoiserie at home
Learn techniques used by artisan bakers to create light, flaky pastries

Techniques Covered

During the course, you’ll explore:

Dough preparation
Lamination techniques
Folding and rolling dough
Shaping and finishing viennoiserie
Baking for optimum texture and colour

What You’ll Make

During the course, you’ll create:

Croissants
Pain au chocolat
Danish pastries
Handmade puff pastry

Who Is This Course For?

This course is perfect for home bakers, aspiring artisan bakers and anyone with a passion for great pastry. Whether you’re completely new to viennoiserie or looking to build confidence in laminated doughs, you’ll leave with practical skills, expert guidance and a greater understanding of this classic baking craft.

No previous baking 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

Emmanuel Hadjiandreou

Emmanuel Hadjiandreou

Emmanuel has a real passion for artisan bread. Having trained as a baker in South Africa, he has baked around the world.

In the UK, Emmanuel has worked for Flour Power, Gordon Ramsay, Daylesford Organic and Judges Bakery.

He has a special knowledge of continental breads, having baked in Germany, where he learned to make a world-class stollen. While at Daylesford, the award-winning organic farm shop in Oxfordshire, Emmanuel’s bread won a Soil Association Organic Food Award, with several other bread creations earning the Highly Commended award.

Emmanuel has also published three books:

How to Make Bread won a coveted Guild of Food Writers award.
Making Bread Together – step-by-step recipes for fun and simple breads to make with children
How to Make Sourdough – 45 recipes for sourdough breads that are good for you as well as being great-tasting.
Along with Wayne Caddy, a fellow baking tutor at the School, Emmanuel has represented the UK at the baking Coupe du Monde.