Laminated Dough Workshop

£150.00

Laminated Dough Workshop

Laminated doughs are made by repeatedly folding and rolling dough around a layer of butter or other fat, creating dozens of thin, flaky layers.  

During this workshop you will learn & make bakes such as croissants, pain au chocolate and Danish pastries such as cinnamon swirls and apple plaits  

Professor Pastry (Andy) will by demonstration and hands on experience take you through the processes that will enable you to make these delicious pastries at home. 

You will learn the techniques involved; lamination, shaping, proofing and baking of these French and Danish Pastries. 

At the end of this workshop, you can take home what you have made. 

5 hours, with a light lunch provided 

Please inform us of any dietary requirements at time of booking 

All class prices are inclusive of VAT