Traditional Breadbaking and Freshly Baked Pastries - 4 days
Duration: 4 days of 5.30 hours each
Rival traditional French bakeries as you learn the secret techniques of making bread and pastries during this specialized course. A Le Cordon Bleu Chef will teach you the uses of fresh yeast, the different types and qualities of flour, and how to master the various stages of bread baking. You will prepare flavored breads, croissants and other Danish pastries as well as other traditional loaves. All necessary ingredients and equipment are provided, and you take home your day’s work.
On the menu
10-13 February, 24-27 March, 14-17 April, 16-19 June, 8-11 September, 20-23 October, 1-4 December
Small spelt breads
Buns topped with mixed grains
Spinach sandwich bread
Country style walnut and fig bread
Small milk breads
Almond blackcurrant lemon cake
All short courses are taught in French and consecutively translated into English by a translator.
Applicants must be at least 18 years of age.
Apron, tea towel and cooler bag “Le Cordon Bleu” are offered.
During the day of the short course, you will benefit of 10 % discount at Le Café Le Cordon Bleu and at La Boutique, except on books (-5%).
Courses will take place from 12pm to 6pm each day.
The end time of the course depends on the number of participants.
Book your seat now:
Price: € 990.00
Duration: 4 days
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Course: Traditional Breadbaking and Freshly Baked Pastries - 4 days