Loading...

Continental Christmas Baking (Two Day)

£345.00

Learn how to recreate the festive flavours of a European Christmas market in your own kitchen on this practical two-day course. Guided by our tutor Emmanuel Hadjiandreou, an internationally renowned baker and author of the award-winning How To Make Bread, you’ll discover how to master baking a selection of continental Christmas favourites.

By the end of the two days you will have the skills, knowledge and confidence to create delicious festive produce guaranteed to delight and impress your family and friends this Christmas. During this hands-on course, you will make a range of products, including:

  • Chocolate and peanut panettone
  • Poppy seed stollen
  • Pan aux epicés
  • Saffron buns
  • Mince pies

Everything you make will be available for you to take home and enjoy. 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.

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.

Dates

Sat 24th Nov - Sun 25th Nov 2018

Places left: Limited spaces available

Summary

Time: 9:30am - 5:00pm

Duration: 2.0 day(s)

Cost: £345.00

Subjects: Baking, Chocolate, Patisserie

Teachers

Emmanuel Hadjiandreou

Book Now

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