Course dates

There are no classes available in July, but more will be coming soon. Please if you’d like to be the first to know.

Laminating doughs, a guided journey.


Laminated doughs are key to the foundations of traditional patisserie and equally our humble British classics we know and love. We will show you how to master the fundamentals of puff pastry so that you can create pastries with elegant flair or roll out no frills pies and retro treats.

WEEK 1  (puff pastry & cheese straws)

WEEK 2 (puff pastry, millefeuille, vol au vents)

WEEK 3 (spinach & feta rolls, turnovers)

WEEK 4 (tomato tarte tatin, pithivier)


Need to Know:

The recipes are designed for bakers of all skill level.  Your workbook includes a complete ingredients shopping and equipment list

  • When you select your first session time this will be your session start time every week for the duration.
  • When you enrol for Week 1, you are signing up to join us for every week, you do not need to confirm attendance with us each week.
  • Download your workbook from your confirmation email.
  • Allergens include: gluten, egg & dairy.
  • Each workshop will last approximately 2 – 2.5 hours (total of 8 – 10 hours)

Important: Workshop times are BST. You will be emailed a link with your Zoom joining instructions at least 2 days prior to your live workshop dates. If you have any questions regarding this course please don’t hesitate to contact us,