In this course we’ll teach 3 classic and very different French Breads. We’ll also show you how we laminate pastry dough to create some authentic Croissants and Pain au chocolate.
What we’ll teach you on this course:
Basics: Equipment & Ingredients
Bread: Pain de Campagne, Brioche & Baguette
Pastry: Croissant & Pain au Chocolate – The Pastry section is a demonstration using our laminating machine but you’ll shape the pain au chocolates and Croissants by hand.
Techniques: Weighing out Ingredients, Mixing, Lamination, Developing gluten, Shaping & Baking
“Brilliant, packed full of tips and tricks. Garry and Matt were a delight, they were happy to answer the many questions we had. They were patient and helpful. The coffee and food from the cafe at dinner was just gorgeous. We had done a sourdough course with them a couple of years back and that too was great. It was great back then and just as good years later. We've even booked on for another course next year and we can't wait”
marierR7438UYBasic breads course - Reviewed 16 November 2021
What the day will look like
As a guideline....
- 9.45am Meet for Coffee & Welcome
- 10am Get Setup in the Bakery
- 10.15am Talk: Ingredients and Flour
- 10.40am Practical: Weighing out & Mixing
- 11am: Lamination of Pastry
- 11.30am Practical: Developing gluten & Fermentation
- 12:50: Second Lamination technique
- 1pm Lunch in our Cafe
- 2pm Practical: Bench Rest, Shaping & Proving
- 2.30pm Practical: Danish Pastry Shaping
- 3pm Practical: Scoring & Baking
- 3.30pm: Talk: Bake Timings
- 4.30pm Tasting and Q&A
Course Dates
16th November 2025: French Breads & Danish Pastry
£125.00Add to basket
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Useful Information:
All our courses are held in our bakery. The Address is 3 Bath Street, Leek, Staffordshire, ST13 6JQ
Courses are always run on a Sunday and there is Free Parking in Leek Town Centre right outside the Bakery.
Whilst most equipment is provided you may wish to bring your own set of electronic scales and an apron.