Introduction to Patisserie
Create your own professional-looking patisserie, with the help of renowned baker, author and tutor Emmanuel Hadjiandreou.
Join renowned baker and author Emmanuel Hadjiandreou to master all the skills you need to perfect artisan patisserie, from working with quality ingredients to the lamination of dough and dough folding, rolling and shaping.
This practical one-day course blends a hands-on approach with demonstrations led by experienced technician David Carter, to give you the knowledge and confidence you’ll need to make a range of delicious pastries, including:
- pain au chocolat
- Danish pastries
- handmade puff pastry.
No previous 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 goodies home.
Refreshments will be available throughout the day, as well as a buffet-style lunch prepared by our team of artisan chefs. All ingredients, equipment and recipes will be provided.
Emmanuel Hadjiandreou trained as a baker in South Africa and has baked his way across all continents and cuisines, winning awards and writing engaging books on breadmaking.
''Thoroughly recommend it if you want to learn how to make croissants, pains au chocolat, pains au raisin, almond croissants and a range of Danish pastries.''
09:30 - 17:00