April 23 @ 5:00 pm - 6:00 pm BST
Learn how to make these delicious, traditional Breton pastries! Rachel will guide you step-by-step through the process of making a yeasted pastry dough before shaping and baking these beautiful, sugary treats. Crispy on the outside, soft and fluffy on the inside – perfect for a weekend of baking!
This class will run over two sessions:
- Friday 23rd of April at 5pm (60 minute class). The first part (Friday) will be an hour to make the dough.
- Saturday 24th of April at 3pm (2 hours 30 minute class). The second class (Saturday) will cover making the pastries. This will allow the pastry dough to prove overnight and develop a more complex flavour.
Class Host: Rachel Pinnock