Together we will make croissants and pain au chocolat for you to take home and freeze to cook when it suits you best. We also work with enriched dough to bake Chelsea buns, iced fingers or the Shropshire butter bun. You take home all the goodies that you make and a 20 page booklet filled with advice and recipes so that you can continue your bread journey at home.
The session includes refreshments, lunch and a glass of wine/cold drink at lunchtime.
The class is delivered by Kathleen Corfield. Founder of Veg Patch Kitchen