The first day of the workshop you will learn how to make homemade puff pastry. You’ll learn about the secrets of a good lamination and you will make some delicious cheese sticks, apple turnover, savoury and sweet tarts.
On the second day, you will be using the skills and knowledge from the first day to make leavened layer dough to create famous croissant, pain au chocolat or “Chocolatine” and maybe more! You will learn tips and tricks to adapt professional recipes to ones you can make in the comfort of your own home.
This workshop is suitable for people who have completed our Level One and/or Level Two Artisan Bread Making class, it is also suitable for people who have some experience kneading by hand.
About the tutor, Laurie Brunot:
Laurie is a qualified French baker and pastry chef with 8 years’ experience in France and
New Zealand in artisan bakery, semi-artisan, gastro restaurant and café. Laurie has completed a certificate in tutoring as she is passionate about sharing her skills and has successfully run many workshops for us.