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Length: Full day (approx. 7 hours)

This class is suitable for all levels of experience

Allergen information: this course may use dairy, eggs, nuts and wheat gluten.

Laminating pastry is often perceived to be a complex process to the home baker. This class will break down the method into easy to follow steps and teach you the fundamentals of creating sweet, yeasted dough for delicious viennoiserie. Perfectly layered 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. 

Using hand mixing, rolling and cutting techniques you will learn all the skills necessary to recreate your enriched doughs at home, and come away with at least 12 pastries as well as recipes to help you try it all again on your own. During the day there will also be plenty of opportunities to ask questions and trouble shoot your laminated doughs.

Due to time constraints we will be using some pre-made filling components during the class. Don’t worry, we’ll send you away with plenty of tips on how to make your own fillings and a Two Magpies tote bag to help you carry it all.


Arrive at 0930 for a 1000 start.

Class finishes approx.1700

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

Unfortunately, we aren’t able to tailor recipes for substitutions or alterations, as these can fundamentally change the composition and outcome of the recipes. For more information regarding our ingredients, please contact us before booking your course. For more information on our booking policy, please read our full Terms & Conditions.