Advanced Viennoiserie - Croissant, Brioche & More

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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. Prior baking knowledge is essential.

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 he has developed during prestigious baking roles in both France and London, including 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, which may include:

  • Viennese Baguette
  • Brioche
  • Intense Chocolate Brioche
  • Cardamom Streusel
  • Croissant
  • Pain au Chocolat
  • Pain aux Raisin
  • 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.

The School of Artisan Food is nestled 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 the two days, as well as buffet style lunches prepared by our fantastic 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!’


We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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