Not much beats a good pie...

After a warm welcome drink from our menu of teas and freshly ground barista style coffees, we’ll introduce the course outline and get started. You’ll learn:

• The science and understanding of what makes pastry dough different and the important steps in making it
• The ingredients in pastry and their interactions
• How to mix and handle ingredients, to achieve your desired outcome; keeping your pastry short and crumbly but manageable, without cracks or being chewy
• To make shortcrust pastry, quickly and simply and tailored to the style you want
• The principles of lamination, by making a rough puff dough
• How to create sweet pastry and make a Pâte Sucrée dough
• About closed and open top pies, knowing when to blind bake and when not to

There will be a short refreshment break with snacks, while your pastry rests.

You will then make your fillings, and assemble and bake your final dishes.

Once these are cooked, you will sit down in our dining room to eat your creations, along with some accompaniments, before packing up any leftovers to enjoy at home.

Evening bookings may have some elements of this experience reduced or provided as demonstrations.