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Mini bakery intensive

Mini Bakery Intensive

This 3 day course is the perfect introduction to the world of bakery.  Experience first-hand how quick and easy it is to make a selection of sweet and savoury treats! 

In this hands on and interactive workshop you will learn all the foundation skills of making sourdough bread, from starters, to mixing, kneading, cutting and shaping bread.

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.  

Gain a good understanding of how to make a variety of savoury gourmet treats from start to finish including the art of making shortcrust and puff pastry. Everything is made from scratch in this course using fresh produce, herbs and spices allowing us to create delicious flavour combinations. 

You will have sufficient time to work on your own doughs and processes in order to get a good handle on the important skills so you can make these tasty delights time and time again. 

What you will learn:

Danish pastries

  • making Danish dough 
  • lamination technique by hand and with a dough sheeter
  • shaping techniques
  • making a variety of fillings 
  • proofing and baking techniques
  • glazing and finishing techniques 


  • understanding of sourdough starters
  • how to make and maintain sourdough starters
  • mixing, hand kneading, cutting and moulding techniques
  • proofing techniques
  • oven set up
  • baking techniques to achieve a perfect crust 

Gourmet savoury home-style treats

  • how to make shortcrust pastry
  • how to line a quiche tart bases
  • how to make puff pastry 
  • how to make a chicken and leek filling 
  • how to make a Moroccan chicken filling
  • how to make red onion jam
  • how to make chicken and leek flaky top pies
  • how to make “sausage” rolls using a chicken Moroccan filling
  • how to make a quiche Lorraine filling
  • how to bake all your gourmet food to perfection 

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.

Please ensure to familiarise yourself with our terms & conditions and FAQ's 

Entry Requirements

There are no entry requirements for this course.


3 days



Choose your start date


Monday, 23 January 2023



Attendance dates

23 - 25 January 2023