2-Week Bakery Program
Start of class:
-
1st December 2025
Key Information
Duration: 8 days, Monday to Thursday, 9am to 5pm
Teaching Methods: Hands-on workshop
Requirements: 18 years old and above
Course coverage
- Brioche varieties
- Japanese breads
- Pain de Mie
- Ensaimada
- Chocolate Babka
- Bomboloni
- Focaccia
- Country loaf
- Baguette tradition
- Rye bread
- Nutritional bread
- Sicilian pizza
- Savory Wholewheat croissant
- Bicolor Croissant dough varieties
- Cross Laminated pastry
- Chocolate Torsade
- Danish varieties
- Pain au Gianduja
- Challah
- Artisan Pandesal
- Pretzel & Bagels
- Flatbread
- Kougelhopf
Inclusions:
- All ingredients needed
- Recipe booklet
- Apron
- Certificate of Completion