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In this class you will learn the traditional method of lamination (layering dough with butter) which is an essential skills for any pastry chef or baker and a great skills 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 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. Please ensure to familiarise yourself with our terms & conditions and FAQ's
There are no entry requirements for this course.
2 days
Beginner
Thursday, 06 October 2022
9am-3.30pm
6-7 October 2022
$520.00
Thursday, 15 December 2022
15-16 December 2022