Bread and pastry workshops.

I have had to overcome many challenges in order to grow Pain d’ Amis whilst still baking from home. I have adapted my kitchen using my professional experience in order to be able to produce a variety of breads and pastries from a traditional plain sourdough loaf, focaccia breads and flavoured French baguette to croissants and pain aux raisin.

During my workshop, I will show you how to make a variety of breads or pastries using different kneading, shaping and baking skills and techniques that you will be able to perfect in your home kitchen.

  • PASTRY WORKSHOP

    In this session, You will gain knowledge of how to produce the perfect croissant, pain aux chocolat and pain aux raisin.

    • Croissant, Pain aux Chocolat and Pain aux raisin

    • Apricot and Pear Danish

    You will also lear, how to make a basic

    • Creme pâtissiere and Almond creme

    Sessions Duration: 4 hours

    Sessions Fee: £110 per person

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  • BREAD WORKSHOP

    In this session, you will learn how to make a classic sourdough using a soft mother culture.

    You will make your own pizza for lunch and shape a traditional French baguette using a poolish starter.

    We will also take a look at, how to make a simple and tasty seeded loaf using a “No-Knead” shaping technique.

    • White Sourdough

    • Seeded Country loaf

    • Sourdough

    • french baguette using a traditional poolish starter.

    Sessions Duration: 6 hours

    Sessions Fee: £160 per person

    Not Yet Available

  • LOCATION

    Pastry Workshop :

    Rhyl, Kitchen Classroom, Rhyl Community Primary School , Marsden St, London NW5 3PJ

    Bread Workshop :TBC

    Terms and Conditions