Course dates

  • Wed 4 February 2026, 9:30am - 1:00pm
    Borough Market, no spaces left
    Sold out
  • Fri 13 February 2026, 9:30am - 1:00pm
    Borough Market, no spaces left
    Sold out
  • Thu 19 February 2026, 9:30am - 1:00pm
    Borough Market, no spaces left
    Sold out
  • Sat 21 February 2026, 9:30am - 1:00pm
    Borough Market, no spaces left
    Sold out
  • Sat 28 February 2026, 9:30am - 1:00pm
    Borough Market, no spaces left
    Sold out
  • Thu 5 March 2026, 9:30am - 1:00pm
    (limited availability)
    Borough Market, 7 available spaces
    Select
  • Fri 20 March 2026, 9:30am - 1:00pm
    Borough Market, no spaces left
    Sold out
  • Fri 3 April 2026, 9:30am - 1:00pm
    Borough Market, no spaces left
    Sold out
  • Thu 16 April 2026, 9:30am - 1:00pm
    Borough Market, 11 available spaces
    Select
  • Sat 2 May 2026, 9:30am - 1:00pm
    Borough Market, no spaces left
    Sold out

Imagine flaky, buttery croissants made in the comfort of your own home. Come and learn how to put layers in your dough and the ooh la la in your Sunday mornings!

This course will show you how to enrich and laminate a croissant dough, and just how easy it is to make this popular French breakfast treat.

This course uses wheat, dairy and egg. Unfortunately we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course.

This Workshop runs for 3 hours.

This Workshop is suitable for all levels of experience.

Note: All minors under the age of 12  may not attend as the class and equipment will not be suitable for their needs. Under 18s must be accompanied by a paying adult. If at any point during the workshop the tutor believes the child is causing a disruption to the class, he/she will ask both the adult and child to leave.

For more information on our booking policy, please read our full Terms & Conditions.