Croissant & Butter Fundamentals – Pastry Class - Sunday 4th of October 9.30am to Approximately 3pm - $660 - 10 students per class Join Cheryse for a hands-on pastry class where you'll learn the foundations of two beloved French patisserie classics; croissants and brioche. Designed for beginners and passionate home bakers, this class will guide you through the essential techniques required to create beautifully laminated croissants and rich, buttery brioche from scratch. In this workshop, you'll learn how to: Mix and develop enriched brioche dough Understand the role of ingredients in yeast-based pastries Prepare and handle laminated croissant dough Master the process of dough lamination Fold and shape croissants correctly Shape and finish brioche buns Perfect proofing and baking techniques for light, airy results Gain confidence working with enriched and laminated doughs at home Make a silky vanilla crème patisserie from Cheryse demonstrating Use a variety of seasonal fresh produce to make sweet and savoury pastries What's included: Hot and cold beverages throughout the day, morning tea and a light seasonal lunch with a glass of wine. Hands-on instructions throughout the class All ingredients and equipment provided Recipe booklet with step-by-step instructions Freshly baked croissants and brioche to taste during the workshop A selection of dough and/or baked pastries to take home You will leave with a deeper understanding of French pastry fundamentals, practical skills you can recreate at home, and the confidence to continue your pastry-making journey. Please wear enclosed shoes Perfect for beginners, home bakers, and anyone wanting to master the art of buttery, flaky croissants and pillowy-soft brioche.
