Introduction to Pastry - 1 Day

Introduction to Pastry - 1 Day

Focusing on the 3 essential pastry bases – puff pastry, shortcrust and pate sucre, students will learn the techniques and theory behind creating quality, consistent pastry every time you bake.

Each pastry will then be used to create a final product to take home:

• Lime/lemon/passionfruit tart with Italian meringue (pate sucre)
• Seasonal fruit frangipane tart (shortcrust)
• Cheese straws (puff pastry)

You will also take home a block of your handmade puff pastry.

The course takes place in the School’s bakery training facility, using professional and domestic equipment. All products on the course are available to take home, along with recipes and technical notes.

The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout each day, as well as lunch prepared by our catering team. All ingredients, equipment, and recipes will be provided.

Please Note:

Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.

If in any doubt, please contact us to discuss prior to making a booking.

The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.