Introduction to Artisan Bread and Viennoiserie

This two-day course combines artisan bread-making with laminated pastry work, covering dough mixing, proving and shaping alongside the folds used to make viennoiserie.

The practical sessions move from bread fundamentals to pastry lamination, giving participants time to work through dough handling and shaping techniques. Emmanuel Hadjiandreou teaches the course. Ingredients, equipment and refreshments are provided, alongside a seasonal buffet lunch featuring food from the Welbeck Estate and local producers.