Loading...

Introduction to Patisserie

£175.00

This introduction to creating artisan patisserie is the ideal one-day course for anyone who loves to start their day with a fresh pastry and a strong coffee. With the help of tutor Emmanuel Hadjiandreou, an internationally renowned baker and author, you will learn the skills needed to create artisan patisserie, including working with quality ingredients, lamination of dough and dough folding, rolling and shaping.

This practical course blends a hands-on approach with demonstrations led by experienced technician David Carter to give you the knowledge and confidence you’ll need to make a range of delicious pastries at home, including:

  • Croissant
  • Pain au chocolat
  • Danish pastries
  • Handmade puff pastry.

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

''Thoroughly recommend it if you want to learn how to make croissants, pains au chocolat, pains au raisin, almond croissants and a range of Danish pastries.''

''Emmanuel and David are great. The course is well delivered with lots of practical experience and some demonstrations. Emmanuel is hugely knowledgeable and encourages lots of photos and questions.''

Dates

Sun 15th Jul 2018

Places left: NO

Sat 8th Dec 2018

Places left: YES

Summary

Time: 9:30am - 5:00pm

Duration: 1.0 day(s)

Cost: £175.00

Subjects: Patisserie, Baking

Teachers

Emmanuel Hadjiandreou

Book Now

Customer Reviews

Ashly Barber
Brilliant day - very enjoyable. Emanuelle & David gave excellent description & demonstration of the methods for making various patisseries. Nice small group meant it was a great chance to ask lots of questions. Thank you.

Student Success

More Case Studies
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
Ameena Nur - Jeju’s Bakehouse

Ameena Nur - Jeju’s Bakehouse

After graduating with an Advanced Diploma in Artisan Baking in 2017, 28-year-old Ameena Nur is now setting up her own micro-bakery thanks to a small business grant from the Prince’s Trust.

Full Case Study
The Sunshine Pizza Oven

The Sunshine Pizza Oven

During the early stages of setting up The Sunshine Pizza Oven, Dan came to the School for the one-day Italian Baking and Pizza Making course, led by Emmanuel Hadjiandreou.

Full Case Study

Related Items

More Courses

Course Calendar

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

Newsletter Signup