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French Bakery

New Zealand

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 24th July 2021

Time: 9am – 4pm (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
  • Making chocolate and hazelnut bars



Contact Details:
 +64 4 472 9800   nz@cordonbleu.edu

All bookings are subject to the following terms and conditions

This course is now fully booked. Please click on the button below to be added to the waiting list.

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