Artisan Patisserie (Three Day)

From morning pastries to tea-time treats, sophisticated desserts to classic recipes, learn how to create your own artisan patisserie on our specialist three-day course.

Guided by our artisan baking tutor Emmanuel Hadjiandreou, an internationally renowned baker and author, you will learn the essential skills of a pâtissier. You’ll discover the importance of working with quality ingredients and master techniques and processes including lamination of dough and dough folding, rolling and shaping.

Over the three days you will gain the skills, knowledge and confidence to create delicious artisan patisserie in your own home, restaurant, café or bakery, including:

  • Croissant
  • Pain au chocolat
  • Pain au raisin
  • Danish Pastry
  • Sweet pastry
  • Gluten free pastry
  • Lemon tart
  • Chocolate & orange tart
  • Choux pastry
  • Patisserie custard
  • Frangipane

No baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make real artisan patisserie.

Everything you make on the course will be available for you to take home and enjoy. We welcome you to bring your own containers to transport your food home. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Learn more here ...

Refreshments will be available throughout each day, as well as buffet style lunches prepared by our team of chefs. All ingredients and equipment will be provided.

'Emmanuel showed us the techniques to make good croissant dough, and we made our own puff pastry dough to bring home at the end of the day. He was also a very responsible and helpful instructor who answered my queries after I emailed him about my first bake at home.'


Sorry, no dates available.


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.

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