On our Croissants and Sweet Dough course we laminate a yeasted dough to make croissants and pain au chocolat and a sweet dough to make iced fingers, Chelsea buns or Shropshire butter buns.
Upcoming course dates for 2021 & 2022
Wednesday 29th September, 10am-4pm, 1 space available, £120pp
Tuesday 16th November, 10am-4pm, Fully Booked, £120pp
Wednesday 23rd March 2022, 10am – 4pm, 3 spaces, £140pp
Tuesday 10th May 2022, 10am-4pm, 4 spaces, £140pp
Tuesday 21st June, 10am-4pm, 4 spaces, £140pp
If you would like to book a place please fill in the form below with the course name, date and number of persons or call Kath on 01952 432910. I will confirm asap. You can pay by BACS transfer, PayPal or cheque.
Full Day Croissant & Sweet Dough course, £140
Our croissant and sweet dough course teaches you to make a variety of delicious sweet breads. We make a laminated dough to make croissants and pain au chocolat. We also make a sweet dough to make your choice of Chelsea buns, Shropshire butter buns or iced fingers.
This course is suitable for beginners and those that have already mastered bread making. You will learn:
- all about laminating dough to make delicious croissants
- how to mix your enriched dough properly
- the effect of adding fats (butter, eggs, milk) to your dough
- how to use the different yeasts
- different shaping techniques
- how to bake your dough
You take home all of your goodies that you make during the day. Your croissants are taken home unbaked so that you can pop them in the freezer and bake at a later date. You also take home my recipe/advice booklet.
We start the day with a cup of tea/coffee and cake and enjoy a delicious home made lunch and refreshments throughout the day.
Other courses you might like
You might also like our Ciabatta, Baguette and Bagels course where we use pre-ferments to make great tasting breads.