Sweet breads and Viennoiserie

Create classic treats such as brioche, chelsea buns, cinnamon buns, croissants, and pain au chocolat.

Learn the art of dough lamination and create classic sweet treats such as brioche, chelsea buns, cinnamon buns, and hot cross buns. You’ll also be turning your laminated dough into classic viennoiserie – croissants, pain au chocolat and pain aux raisin. Please bring some storage containers to take your items home. 

Like all our workshops, this course is hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive dishes at home.

This workshop starts promptly at 10am and finishes at 4pm.  A light lunch of homemade soup, cheese, bread and fruit will be provided.

Dietary requirements

This workshop is not suitable for coeliacs or vegans but it is suitable for vegetarians.  Please email us if you need to know more about the allergens in this course.

Other information

All refreshments, equipment and aprons are provided.  A booklet of the day’s recipes is also provided at the end of the workshop.

Everyone works individually at their own workstations, sharing only a 4 burner induction hob and standard size fan assisted oven with one other learner. We all work together at the same pace with each stage demonstrated before you do it yourself.

It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort as we will be on our feet most of the time.

When booking, please advise of any accessibility issues. Rutland Cookery School is committed to being as inclusive as possible and we will do our utmost to accommodate you.  We have an adjustable workstation for those who may need to sit down or are in a wheelchair.

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Book your place on one of the available sessions below

Apr 20

Sweetbreads and Viennoiserie – Full day

Apr 20, 2019 @ 10:00 am - 4:00 pm
Jul 11

Sweetbreads and Viennoiserie – Full day

Jul 11, 2019 @ 10:00 am - 4:00 pm