Events

In the first class (8 June) we will make sweet and savoury shortcrust, learn how to blind bake, and make crème patissière and frangipane. We will put all this together in three separate tarts, a quiche lorraine, a fruit tart with crème patissière, and a tarte frangipane.

In the second class (15 June) we will make puff and choux pastry. We will use our crème patissière skills to transform the choux into profiteroles, and use our gorgeous puff to make vol à vents and a tarte tatin.

In our last class (22 June) we apply our knowledge of puff to the task of making yeast puff, or what we know of as Danish pastry. We will make croissants and a range of elegant pastries using crème patissière, frangipane and fruit.

The classes start at 6 pm and finish at 8.30 pm. If you would like to book into individual classes, please contact us through our contacts page and we will endeavour to register you into your chosen class. 

Event Date 08-06-2016 6:00 pm
Event End Date 22-06-2016 8:30 pm
Available place 6
Individual Price $230.00
$230.00 6

We are no longer accepting registration for this event

Event Date 03-07-2016 12:30 pm
Event End Date 03-07-2016 4:30 pm
Available place 10
Individual Price $135.00
$135.00 10

We are no longer accepting registration for this event

BOOKED OUT.

Event Date 10-07-2016 12:30 pm
Event End Date 10-07-2016 4:30 pm
Available place 5
Individual Price $135.00
$135.00 5

We are no longer accepting registration for this event

Event Date 17-07-2016 12:30 pm
Event End Date 17-07-2016 4:30 pm
Available place 9
Individual Price $135.00
$135.00 9

We are no longer accepting registration for this event

BOOKED OUT

Event Date 24-07-2016 12:30 pm
Event End Date 24-07-2016 4:30 pm
Available place 12
Individual Price $135.00
$135.00 12

We are no longer accepting registration for this event