Course dates

  • Fri 27 February 2026, 10:00am - 4:30pm
    (limited availability)
    Borough Market, 2 available spaces
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  • Fri 6 March 2026, 10:00am - 4:30pm
    Borough Market, no spaces left
    Sold out
  • Wed 18 March 2026, 10:00am - 4:30pm
    (limited availability)
    Borough Market, 6 available spaces
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  • Sat 28 March 2026, 10:00am - 4:30pm
    Borough Market, 12 available spaces
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  • Fri 17 April 2026, 10:00am - 4:30pm
    (limited availability)
    Borough Market, 1 space left
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There are few things more enticing than the windows of French pâtisseries – in this full day workshop we’ll show you how to make some of the wonderful treats that fill them.

You’ll learn how to laminate an enriched dough to create croissants, pain au raisins and pain au chocolats. In addition, you’ll create a crisp and flaky sweet pastry and use it to create fruit, custard and frangipane tarts.

This course uses wheat, dairy, egg and nuts. 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 6½ hours and includes lunch

This baking 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 information on our booking policy, please read our full Terms & Conditions.