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Guided by a French Le Cordon Bleu Bakery Chef, you will learn how to make modern chocolate croissants, 100% rye bread done on fermented dough, pretzels, and a seasonal fruits Danish

Date: Saturday 18th and Sunday 19th March 2023 (2 days)

Time: 9 am – 4.30 pm (break included) on Saturday and Sunday

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Course Includes: All ingredients, baking equipment and teaching resources are provided in our practical kitchens for your use on the day. Lunch break included (lunch is not 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, bulk fermentation, scoring, baking rising development
  • Lamination
  • Baking tips
  • The different design with the croissant dough  
  • The original pretzel shaping
  • Making a crème patissiere filling
  • Usage of the fermented dough
  • Making a handmade hazelnut chocolate stick

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

All bookings are subject to the following terms and conditions

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Short Courses

New Zealand