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  • Pump Street Croissants and Puff Pastry Class

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    Learn how to make Pump Street croissants and puff pastry with one of our team. You will discover the secrets of producing a perfect pastry with insider knowledge on everything from selecting the right flour, to mixing, laminating, shaping and proofing. During the course you will see how we mix our dough before laminating using a rolling pin. We will make and bake a selection of viennoiserie and you’ll go home with a block of puff pastry to use at home.

    This course is for all skill levels but some experience in baking is preferred. We will also make kouign-amann with the offcuts so that not a scrap is wasted. This is the perfect experience for anyone who loves getting technical with their bakes and enjoys the crisp, flaky crunch of a fresh pastry in the morning. 

    This course deals with one of the most technical disciplines in baking and the results may not mirror the quality of pastries we produce in the bakery. It takes years to perfect the art of lamination but you’ll leave with lots of pointers, tips and tricks to take on this most challenging type of baking.

    The day also includes coffee and pastries on arrival and a family style lunch with drinks.

    Stages of the day:

    Arrival:
    Make sure you arrive on time for fresh coffee and pastries.

    Stage 1: Mixing
    Get taught how to make the foundations of puff pastry.

    Stage 2: Tempering
    Learn how to temper the butter and dough. The first step to success.

    Stage 3: Lamination
    Understand lamination, proofing and why it's so important to get those many layers within a croissant.

    Stage 4: Shaping, washing and baking
    Learn how to shape the pastries, the importance of egg washing and how to bake them to perfection.

    End.
    You will leave with your bakes, if you have not eaten them yet, and a block of puff pastry to bake at home. 

    You can learn more about our Workshop here.