French Bread Doughs

Led by Catherine Maxwell

If you are interested in stepping up your bread making and tackling enriched doughs, Catherine spent time in charge of the pastry kitchen at Le Gavroche, Michel Roux Jnr's Michelin-starred restaurant in London in her cheffing years. She found him to be a fantastic teacher because of his passion for food and respect for ingredients. She is generous with sharing her professional tips and techniques on these.

"Catherine explains everything so clearly. She is calm, reassuring and extremely knowledgeable." Janice

What will I learn to cook?

• Fougasse - spectacular loaf originating in Provence, now made for celebrations
• enriched doughs and the tips you need to handle them correctly
• croissants - you will taste the difference once you've made your own
• brioche - practice finishing a pre dough and then make your own to finish off at home
  
• Saverin dough - soaked in booze-laden syrup, it looks impressive and tastes it

What happens on the day?

• The class is a busy hands-on session.
• All ingredients, equipment and aprons will be supplied PLUS we will do the washing up!
• The small group size enables you to get plenty of attention, whether you want to be helped or stretched. You will be working in a friendly and sociable environment.
• Lunch will be some of the food you have prepared but there will also be some goodies to take home.

This class can be made suitable for vegetarians. Let us know at the checkout when you book.