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Sweet Breads and Viennoiserie
Join Loaf for this day-long exploration of sweet breads and viennoiserie in our dedicated cookery school and real bread bakery.
You’ll spend the day with Loaf – learning the art of dough lamination and creating classic sweet treats such as brioche, chelsea buns, cinnamon buns, and hot cross buns. You’ll also be turning your laminated dough into four classic viennoiserie – croissants, pain au chocolat, pain aux raisin, and danish pastries.
Like all Loaf courses, this course is hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive sweet baked goods in your home kitchen.
Good viennoiserie, like good bread is best made slowly, so throughout the course you’ll be introduced to techniques for building superior flavour, texture, nutrition, and keeping quality into your bread and viennoiserie using the best ingredient around: time.
The course starts promptly at 9.30am and finishes at 4pm. There will also be a chance to tour Loaf’s in-house community bakery and to stock up on bread-making equipment from our cookery school shop after the course.
All refreshments, lunch, equipment, recipes and aprons are provided.