Home Courses - The School of Artisan Food Patisserie & Viennoiserie Vegan Patisserie and Viennoiserie – 2 Days

Vegan Patisserie and Viennoiserie – 2 Days

£450.00

Beginner , Intermediate

Duration:

2 Days

Timings:

09:00 - 16:30

Course start dates:

22 May 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

On this immersive two-day course, you’ll explore the art of vegan patisserie and viennoiserie, learning how plant-based ingredients can successfully replicate the function of butter, eggs and dairy in a range of classic bakes.

Guided by our expert tutors, you’ll gain a deeper understanding of the science behind vegan baking while developing practical skills that can be applied confidently at home or in a professional kitchen.

Throughout the course, you’ll create a selection of elegant pastries and laminated dough products, discovering how traditional techniques can be adapted to produce beautiful plant-based results without compromising on quality or flavour.

What You’ll Learn

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

Understand the role of traditional ingredients in pastry and baking
Learn how vegan ingredients can be used to replicate their function
Develop confidence working with plant-based pastry and doughs
Master the principles of laminated dough production
Learn techniques used in professional vegan patisserie
Create a range of classic French-inspired pastries and desserts

Topics Covered

During the course, you’ll explore:

Vegan sweet pastry
Plant-based frangipane
Fruit compotes and fillings
Vegan crème mousseline
Lamination techniques
Croissant dough production
Shaping and finishing viennoiserie
Understanding plant-based ingredient substitutions

What You’ll Make

During the course, you’ll create:

A multi-layered strawberry and almond tart, featuring sweet pastry, frangipane, strawberry compote, crème mousseline and fresh strawberries
Vegan croissants
Pain au chocolat
Danish pastries
Cruffins filled with praline crème pâtissière

Who Is This Course For?

This course is ideal for home bakers, professional chefs, pastry enthusiasts and anyone interested in developing plant-based baking skills. Whether you follow a vegan diet yourself, bake for vegan customers or guests, or simply want to expand your repertoire, you’ll leave with practical techniques, new recipes and the confidence to create exceptional vegan patisserie and viennoiserie.

Some baking experience may be helpful, but no previous vegan baking experience is required. Just bring your enthusiasm and a passion for great pastry.

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

Martha Brown

Martha Brown

Martha’s journey in food began in 2011 when she joined the Advanced Diploma course here at the School of Artisan Food.

Whilst she had always had a passion for cooking, Martha fell in love, and became slightly obsessed, with sourdough baking and all things patisserie during the time she spent on the course. Inspired by her placements at E5 Bakehouse in London, Mark’s Bread in Bristol and Pump Street Baking in Orford, she set up Forge Bakehouse in Sheffield shortly after leaving the course. Over the next decade, she developed and expanded Forge from a micro-bakery with a team of 3 to a multi-service bakery and cafe, with monthly evening events, baking classes and a pop-up shop with 30 staff.

Martha sold the business in 2022 and has now come full circle back to the School in a teaching capacity, while she also studies Interior Architecture, another creative endeavour that featured heavily in the expansion process of her business. Creating food and spaces that bring people together and create community is something she will continue to do through both teaching and her studies.