Introduction to Viennoiserie & Enriched Doughs

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If you love a delicious warm croissant or soft brioche with homemade jam for breakfast, this day is for you! 

Join internationally renowned baker & author, Emmanuel Hadjiandreou as he demonstrates the skills & techniques for you to recreate pastries & sweet breads at home. 

Emmanuel is passionate about teaching bread making. Originally from South Africa, where he trained, he has worked all around the world. In the UK for Gordon Ramsey, the Savoy, Flour Power City Bakery, Daylesford Organics and Judges Bakery in Hastings, where he now lives. 

With Emmanuel's guidance & expertise you will learn the necessary practical skills, knowledge and confidence to enable you to work with laminated dough and rolling and shaping techniques

During the day you will make a range of viennoiserie including:

  • Brioche 
  • Cinnamon rolls 
  • Croissants 
  • Pain au chocolate

With a maximum of 8 in the class it is very hands-on with plenty of opportunity to ask questions. No experience of baking needed as the kneading, proofing, shaping and baking will all be explained fully.  

The workshop starts promptly at 10am (Arrive anytime from 9.30am for tea/coffee and homemade cookies) and will run through until 4.30/5pm latest. Includes all refreshments, a homemade set two course lunch with wine, beer or soft drinks and afternoon tea/coffee. 

There is no need to bring anything with you as everything you need for the day is provided and you will take home all the pastries that you have made together with the recipes and instructions.


Signed copies of Emmanuel's books will be available to buy on the day.

    How to Make Bread (which won a coveted Guild of Food Writers award)


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