Croissant & Viennoiserie Masterclass with Richard Bertinet
Short course
In Bath
Description
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Type
Short course
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Location
Bath
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Duration
1 Day
Viennoiserie are some of the most satisfying things to create at home Richard shows you how to make. croissant, pain au chocolat, danish pastries and brioche in this extended masterclass. Suitable for: All levels
Facilities
Location
Start date
Start date
About this course
No prior experience or qualifications required.
Reviews
Teachers and trainers (1)
Richard Bertinet
Chef / Proprietor
Trained as a baker in Brittany. 1998 launched consultancy company the Dough Co advising on the development of products for supermarkets 2005 opened The Bertinet Kitchen cookery school and published DOUGH 2007 CRUST published
Course programme
Viennoiserie are some of the most satisfying things to create at home – Richard shows you how to make croissant, pain au chocolat, danish pastries and brioche in this extended masterclass.
Runs on weekdays. 10am start. Includes lunch with wine.
Opened in 2005, The Bertinet Kitchen has grown to be one of the leading cookery schools in the country winning the South West Tourism Award for Best Tourism Experience in 2008 and drawing accolades from all directions.
Originally from Brittany in North West France, Richard trained as a baker in Brittany. His catering background includes stints at the Chewton Glen Hotel as well as head chef positions at the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. After two years as as Operations Director with the Novelli Group, in 1998 Richard started his consultancy company the Dough Co advising on the development of products for supermarkets and split his time between consulting, teaching at cookery schools in London and writing. In September 2005 Richard opened The Bertinet Kitchen cookery school in the same month that his first baking book, DOUGH was published by Kyle Cathie. His second book Crust has also received a host of awards including a World Gourmand Award for Best book on Baking and a James Beard Award for photography. Richard is recognised as one of the world's leading authorities on baking. His books have been translated into 10 languages and are published in many more countries. He appears regularly on television, radio and at food events around the world. Richard's third book, The Bertinet Kitchen cookery book will be published in February 2010.
Additional information
Students per class: 12
Croissant & Viennoiserie Masterclass with Richard Bertinet