Guided by a French Le Cordon Bleu Patisserie Chef, you will learn how to make a traditional French Baguette, Croissant and Pain au chocolat.
Date: Saturday 1st October 2022
Time: 9 am – 4.30 pm (includes light lunch)
Location: Level 2, 52 Cuba Street, Te Aro, Wellington
Course Includes: All ingredients, cooking equipment and teaching resources are provided in our practical kitchens for your use on the day. Light lunch is included.
Course Details/Summary: The workshop is made up of demonstration and hands-on baking sessions covering the following topics and techniques:
- The importance of ingredient quality
- Mixing, shaping and rising
- Lamination of yeasted dough
Contact Details: +64 4 472 9800 | nz@cordonbleu.edu
All bookings are subject to the following terms and conditions