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Sweet Breads and Viennoiserie
Join Loaf for this day-long exploration of sweet breads and viennoiserie in Birmingham’s premier cookery school and real bread bakery. You’ll spend the day with one of Loaf’s full-time bakers, learning the art of dough lamination and creating classic sweet treats such as brioche, chelsea buns, cinnamon buns, and hot cross buns. You’ll also be turning your laminated dough into four classic viennoiserie – croissant, pain au chocolat, pain aux raisin, and danish pastries. Like all Loaf courses, the Sweet Breads and Vienoiserie course is very hands-on and you will leave the day equipped with the skills and knowledge to recreate impressive sweet baked goods in your home kitchen. Good vienoiserie, like good bread is best made slowly, so throughout the course you’ll be introduced to techniques for building superior flavour, texture, nutrition, and keeping quality into your bread and vienoiserie using the best ingredient around: time. The course starts promptly at 9.30am and finishes at 4pm takes place at Loaf’s high street cookery school on Stirchley High Street in south Birmingham. You’ll feel right at home at Loaf, and everything you learn will set you up for bringing your own kitchen alive with the smell of fresh bread. There will also be a chance to tour Loaf’s in-house community bakery and to stock up on bread-making equipment from our cookery school shop after the course.