In this workshop, you’ll make three classic enriched doughs: fragrant Swedish cardamom buns, buttery French brioche, and Britain’s own iced Belgian bun. Along the way, you’ll learn how to work with rich, buttery doughs, from shaping techniques specific to each bake to getting that soft, pillowy crumb every enriched dough should have. By the end, you’ll have a solid grounding in enriched baking that you can apply well beyond these three recipes.
This special trial workshop is offered at a 50% discount, making it the perfect opportunity to explore new flavours.
Please note, this is a trial workshop and timings and bakes may differ and need to be adjusted as the workshop progresses.
Allergen information
This course uses wheat, dairy, egg & nuts. 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.
Workshop duration
This Workshop runs for 3 hours.
Workshop suitability
This Workshop is suitable for all levels of experience.
Note: All minors under the age of 12 may not attend as the class and equipment will not be suitable for their needs. Under 18s must be accompanied by a paying adult. If at any point during the workshop the tutor believes the child is causing a disruption to the class, he/she will ask both the adult and child to leave.
Booking policy
For more information on our booking policy, please read our full Terms & Conditions.