Capturing the art of dough and combining them with creamy fillings
During the sessions, the following techniques to dough and pastry will be covered. Different recipes with fillings are made for each.
Pâte à Croissant
Pâte feuilletèe (Puff pastry)
Pâte Sablée (Shortbread Pastry)
Pâte Sucrée (Shortcrust Pastry)
Pâte Brisée (Pie Pastry)
Pâte à filo (Phyllo dough)
Artisanal Bread Baking
Understand the chemistry behind baking your own bread
With these sessions we will explore the baking science behind bread baking. Creating your own sourdough starter is key! Over a couple of days, we will use the starter and “old dough” methods to activate the yeast used to make the following bread types:
Each session is 3-4 hours.
By following step by step instructions, sugar art becomes easier to understand and to master. We will ensure that the basics techniques will be understood before attempting one of these. It all becomes second nature once basics are set up!
Sugar wired and plunged flowers
Haute couture “high fashioned” cakes.
Modern techniques such as glitter, ruffled, drippy and textured cakes.
Royal icing piping on cakes.
Painting on cakes.
Fundamentals of baking
There really is a science behind baking a perfect cake
Understanding the ingredients before attempting to add them together in a bowl, is key. Learn different mixing methods, ingredients and tools to use in baking cakes. Be able to bake different kinds of bakes in this module.
One session (3 hours) are needed to cover theory and another session of (3 hours) are needed to bake any of the below cakes.
Cookies and small bakes
Choose from the different options we present in workshops. Contact me via the contact page should you want to book or find more information.
Workshops are presented at your bakery / home / restaurant or can be presented from my own venue.
All classes are inclusive of recipes, booklet/training manual, ingredients, tea or coffee.
Please bring with to class: Container for baked goods, notebook and pen, dishcloth and apron.