Modern and Traditional Viennoiserie
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
Learn how to make the finest viennoiserie and puff pastry, from classic products to modern 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, who are aiming to master the fundamentals of Viennoiserie, enriched dough and lamination. In addition, the course will explore new techniques and approaches reflecting current trends.
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:
Laminated dough (yeasted):
- Pains aux chocolat
- Savoury danishes
- Almonds croissants
- Hand lamination
Laminated Dough (non-yeasted):
- Fine Design puff pastry
- Apple turnover
- Pithiviers (savoury)
- Savoury canape
- Galette de Rois
- Pain au lait
- Laminated brioche
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.
The School of Artisan Food is located in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
Refreshments will be available throughout each day, as well as buffet-style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.