During this workshop, you will cover the fundamentals of enriched dough baking by making both savoury and sweet creations, Brioche Chelsea Buns, Cinnamon Buns, Pain ax Raisins.
You will learn the full process with hands-on practical teaching from our Artisan baker, including gaining an understanding of ingredients and how they impact the process and shaping techniques including the bun, crocodile, twist and more.
By the end of the workshop, you will have all the knowledge necessary to make quality classic enriched dough variations with an artisan twist.
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.