Loading...

Advanced Viennoiserie - Croissant, Brioche & More

Master continental classics and learn how to create your own viennoiserie on this comprehensive two-day course, led by French master baker Mickael Jahan. This specialist course has been designed for existing bakers, chefs, business start-ups and advanced home bakers looking to pursue a career in baking.

This course focuses on the technical knowledge and the practical techniques needed to make delicious, high quality viennoiserie. Over the two days Mickael will share the extensive skills and knowledge developed during prestigious baking roles in both France and London, including at Maison Blanc and Paul’s Bakery, as he guides you through a range of topics, such as:

  • Mastering professional recipes
  • The importance of ingredients
  • Dough temperature and its importance
  • How to make a variety of base doughs
  • Inclusions, fillings and toppings
  • Use of stone bed deck oven and domestic oven management
  • Advanced shaping techniques
  • Finished product presentation and review.

This is a hands-on course and you will be creating a selection of your own viennoiserie products, such as:

  • Viennese baguette
  • Brioche
  • Intense Chocolate Brioche
  • Cardamom Streusel
  • Croissant
  • Pain au chocolat
  • Pain aux raisins
  • Cinnamon swirl
  • Vanilla crème pâtissière

All products will be baked in professional stone based deck ovens and conventional domestic ovens. Everything you produce on the course will be available to take home and enjoy, along with recipes and technical notes.

Refreshments will be available throughout the two days, as well as buffet style lunches prepared by our team of chefs. All ingredients, equipment and recipes will be provided.

Please note as this course has been developed for industry professionals and those pursuing a career in baking, prior baking knowledge and experience is essential.

"Perfect for my micro bakery. Exactly the correct level of detail."

‘I learnt so much over the past two days, it was a great experience and I have loved every element of it. Thank you!’

The course has been developed for industry professionals and anyone wishing to pursue a career in baking. Prior baking knowledge is essential.

Dates

Sorry, no dates available.

Summary

Subjects: Patisserie, Baking

Student Success

More Case Studies
Emma de Giacometti - West Street Bakehouse

Emma de Giacometti - West Street Bakehouse

Emma de Giacometti took a four-week Professional Baking Skills course at The School of Artisan Food in 2017, led by master baker Wayne Caddy. She now runs her own micro-bakery near Cambridge.

Full Case Study
Lynda Hill - Marlow Cheese Company

Lynda Hill - Marlow Cheese Company

Lynda Hill turned her dream of becoming a cheesemaker into reality after taking a professional cheesemaking course at The School of Artisan Food. Today, she runs the Marlow Cheese Company from her micro-dairy.

Full Case Study
Sara Percevicius - The Bake Lab

Sara Percevicius - The Bake Lab

Former graduate Sara Percevicius is the founder of The Bake Lab in Sheffield, a baking business that creates bespoke celebration cakes and baked goods for local people & businesses.

Full Case Study
David Jowett - King Stone Dairy

David Jowett - King Stone Dairy

After graduating with an Advanced Diploma in Artisan Food Production in 2011, David Jowett started making his own award-winning Rollright cheese in 2015.

Full Case Study

Related Items

More Courses

Course Calendar

Click the highlighted dates to see the exciting courses we have coming up.

Newsletter Signup