Learn how to make the finest viennoiserie and patisserie, from classic products to contemporary creations, on this comprehensive five-day course led by French master baker Mickael Jahan.

This intensive hands-on course has been developed for existing bakers, chefs, business start-ups and advanced home bakers wanting to learn new techniques and master the fundamentals of patisserie and viennoiserie.

Over the days Mickael will share his extensive skills and knowledge developed during prestigious baking roles in both France and London, including at Maison Blanc and Paul’s Bakery.

Students will participate in each and every stage of the production process to create and to bake a range of products including:

Brioche:

  • Classic brioche
  • Pain au lait
  • Baguette Viennoise

Laminated dough:

  • Croissant
  • Pain au chocolat
  • Pain aux raisins
  • Savoury pastries
  • Quick puff pastry

Pastry and tarts:

  • Lemon tarts
  • Apple and passion fruit tarts
  • Galette des rois
  • Apricot and rosemary tarts
  • Chocolate meringue tarts
  • A selection of savoury tarts

Everything produced is available to take home, along with recipes and technical notes. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout each day, as well as light lunches. All ingredients and equipment will be provided.

  • Time

    09:30 - 17:00

  • Duration

    5 Days

  • Tutor

    Mickael Jahan