Guided by our Pastry Chef, take a delightful journey through the art of producing traditional French pastries. Designed to develop your skills in constructing authentic French pastry, this course is perfect for the beginner right through to those who wish to extend their pastry making skills.
Learn to create opulent and sumptuous savoury and sweet pastries such as brioches (including raspberry, pear and chocolate), Danish pastries, and millefeuille. Acquire the techniques to creating perfect puff pastry and be instructed in the art of producing the traditional, multi-layered, light, and decadent Croissant.
In this comprehensive, hands-on class, the secrets and techniques of French pastry will be revealed and deconstructed, enabling you to create faultless pastry with a professional finish at home.
A light lunch is provided to all class attendees.
Take home all goods baked in class.
Schedules
- Date: June 15, 2025
- Time: 11:15 AM - 2:15 PM
Contact
For inquiries, please visit our listing page.
Details
You will learn
- Essential components to creating French pastry
- Functions of ingredients
- Create a professional finish
You will get
- Hands on training
- Recipe notes
- Certificate of attendance
Appropriate for
Beginner to Advanced
Preparation
What to bring
- Pen for note taking
- Carry bag to transport goods home
- N/A
What to wear
Participants are requested to wear flat, enclosed, rubber-soled shoes and long trousers for comfort and safety in the kitchens. To ensure food safety procedures are followed, long hair should be tied back and all unnecessary jewellery removed.
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Terms
Cancellations & Refunds
If the organiser cancels the class:
You are entitled to a full refund.
If you can't attend the class:
Youβre welcome to send someone in your place.
OR
- A refund can be requested 5 days before class starts. An admin fee of AU$10.00 applies.
- A transfer can be requested 5 days before the class starts. An admin fee of AU$55.00 applies.
No changes will be allowed after these times.
Terms & Conditions
Please see our terms and conditions
French Pastry Intro
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