Introduction to viennoiserie - Tuesday July 9th

Introduction to viennoiserie - Tuesday July 9th


Arrive at 0930 for a 1000 start. Class finishes at 1700.

This class will teach you the fundamentals of creating and laminating sweet yeasted croissant dough for delicious viennoiserie – buttery croissants will be your starting point but during the class we will also cover pain au chocolat, pain au raisin, cinnamon buns and much more. 

Due to time constraints we will be using some pre-made (filling) components during the class but you will go away with all the recipes and leave the class with the knowledge to create your own masterpieces!

Pastries and coffee on arrival, lunch and afternoon refreshments included.

This class is suitable for all levels of experience and runs for approximately 7 hours.

Allergen information: this course uses wheat, dairy, nuts and egg.

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We would recommend that you bring a camera and a notebook so that you can record information – we will provide pens and a recipe sheet so you can use that to scribble on too.

You’ll be spending the day in a working bakery which can get quite hot so come prepared to lose a few layers. It is essential that you wear non-slip shoes that cover your whole foot. Unfortunately if you do not wear the correct footwear you will not be allowed access into the bakery.


Our classes will be held at Two Magpies Darsham, IP17 3QR (on the A12 between Ipswich and Lowestoft). This site is due to open in late March 2019. 

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