Introduction to Viennoiserie

Introduction to Viennoiserie

Create your own professional-looking Viennoiserie, with the help of renowned baker, author and tutor Emmanuel Hadjiandreou.

Join renowned baker and author Emmanuel Hadjiandreou to master all the skills you need to perfect artisan Viennoiserie, from working with quality ingredients to the lamination of dough and dough folding, rolling and shaping.

This practical one-day course blends a hands-on approach to give you the knowledge and confidence you’ll need to make a range of delicious pastries, including:

• Croissants
• Pain au chocolat
• Danish pastries
• Handmade puff pastry.

No previous baking experience is necessary; just enthusiasm and a willingness to work alongside other food lovers.

At the School of Artisan Food we make a conscious effort to reduce waste and packaging, so encourage you to bring your own containers to transport your goodies home.

Refreshments will be available throughout the day, as well as a buffet-style 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.

Emmanuel Hadjiandreou trained as a baker in South Africa and has baked his way across all continents and cuisines, winning awards and writing engaging books on breadmaking.

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.

''Thoroughly recommend it if you want to learn how to make croissants, pains au chocolat, pains au raisin, almond croissants and a range of Danish pastries.''