Introduction to Artisan Bread & Viennoiserie
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
Master the basic skills of bread and viennoiserie on this 2-day course with the help of renowned baker, author, and tutor Emmanuel Hadjiandreou.
You will learn about the different ingredients and the knack of proofing and shaping your bread, along with mastering the delicate art of lamination to create some wonderful viennoiserie.
On day 1, you’ll gain all the knowledge and confidence you’ll need to bake a selection of artisan bread including:
- White country-style loaf
- Tinned malthouse loaf
- Tinned wholemeal loaf
- A variety of bread rolls
On day 2 you will jump into Viennoiserie, where you will make a range of delicious pastries, including:
- Pain au chocolat
- Danish pastries
- Handmade puff pastry.
No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.
At the School of Artisan Food we make a conscious effort to reduce waste and packaging, so encourage you to bring your own containers to transport your bread home.
Refreshments will be available throughout the day, as well as lunch, freshly prepared by our in-house hospitality team.
All ingredients, equipment and recipes will be provided on the day.