beckyAt Le Cordon Bleu, I remember feeling apprehensive about our first breadmaking (boulangerie) lesson, but I couldn’t have been more wrong! I immediately fell in love with breadmaking, and it quickly became a regular part …
Pastry School Diary – Intermediate Pâtisserie, Weeks 2 – 3
Week Two: Viennoiserie During the second week of Intermediate Pâtisserie, we focused on Viennoiserie. Viennoiserie serves as the “bridge” between pâtisserie and boulangerie. These are pastries which are generally made with an enriched dough. Enriched …
British Classics Workshop at Bread Ahead Bakery
Yesterday I attended a day course at Bread Ahead Bakery and School, located inside London’s Borough Market. I’ve followed this bakery on social media for years, added their cookbook to my Amazon wishlist, and even …