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In this class you will learn the traditional method of lamination (layering dough with butter) which is an essential skill for any pastry chef or baker, and a great skill to have for anyone that is passionate about traditional Viennoiserie.
This is an entry level class structured to ensure that every student has sufficient time to work on lamination, getting a good handle on this important foundation skill. Classes are hands-on and interactive, you can expect to practice a range of clearly demonstrated yeast dough's, shaping techniques and production methods to create skilful and delicious morning pastries.
Everything created in this class is for students to take home; all materials are included in the cost of the course. A detailed recipe book is provided as part of this course.
There are no entry requirements for this course.
1 day
Beginner
Saturday, 03 September 2022
9am-3.30pm
3 September 2022
$310.00