The Style of Viennoiserie is considered the bridge between Boulangerie and Patisserie, selling sweeter breads like Croissants or Brioche. There are several features common to different types of Viennoiserie, though the way in which the dough is made and treated typically set such baked goods apart. The dough used is often like the dough that is used for bread or rolls.

What you might make on the class:

• Twisted Cinnamon or Cardamom Buns – these buns are wonderfully moreish and shaped into the prettiest little knots.
• Couque Suisse – Sweet roll, somewhat similar to a Danish pastry and Belgian bun
• Savoury Danish – you will prepare and eat this for lunch

What’s Included:

• Tea & Coffee on arrival and refreshments throughout the day.
• Light lunch – Served with bread.
• You will take home your creations, please bring suitable containers and means to take them home!
• Copies of the workshop notes will be emailed to you after the class.
• The added bonus is the washing up is all done for you!

Skill Level: All Abilities