Introduction / Bread Basics → Sourdough → Croissants and Danish
PLEASE NOTE, OUR BAKESCHOOL IS NOW PERMANENTLY CLOSED
Workshop Outline
How to produce traditional French croissants and flavoured danish pastry
Understanding of butter and lamination (rolling and folding)
Proving conditions
Finishing techniques
What To Bring
Closed shoes
A Pen
Your sense of adventure!
We Will Provide
Ingredients
Equipment
Course materials
Apron
2 course lunch and afternoon tea
Cost
$220.00
Take home product includes:
Approximately 15 pastries (5 croissants, 3 pain au chocolat, 6 filled danish)
1.25 kg of hand rolled laminated dough
5 kg bag Laucke Wallaby flour
Apron
Resource
Dates
Please note, that we will be finishing our classes at the end of the year and as such, there will not be a 2023 schedule.
Time:
10:00am – 4:00pm
Address:
285A Paternoster Rd, Cockatoo, Victoria
Cancellation Policy:
Please note we do not provide a refund for bookings cancelled within 72 hours of the class