About our Lamination Day course:
Learn the art of making the perfect pain au chocolat, a delicious Danish and even create croissant perfection on what is probably the most accessible and fun course of its kind in the uk.
Let Steve Oxford show you the skills required to make patisserie-quality pastries at home.
Course size 8
We will learn:
- Pastry and rolling pin skills
- Cold fermentation techniques
- How to make creme patisserie
- How to make, shape and bake croissant, pain au choc, pain au raisin and the theory behind the twice baked almond croissant, using orange syrup
What to bring:
- Apron (clean!)
- Box or bag for your goodies
You will go home with:
- A bag FULL of beautiful pastries.
- Course notes and recipes
- A smile on your face and a full tum.
Cost £120.00
For our Bakery school cancellation policy Terms & Conditions, click here.
Customer Reviews
“This was my second baking day at Oxfords Bakery in Alweston … both have been immense fun. Not only do you learn to make lovely food but also get an insight into the life of the bakery, the people who work there and the goodness that goes into every yummy thing that ends up in one of the shops and cafes.” Sue, Sourdough Course
“It was unusually rewarding to have a complex subject carefully explained in an engaging and jovial manner that set out the conditions for easy learning. I am looking forward to another course in the future.” Ian, Sourdough Course
“I just wanted to say a massive thank you to the Oxfords bakery for the lamination course yesterday. It was absolutely fantastic, and Mum and I had an incredible day and learnt a lot!” Georgie, Lamination Course
“Saturday’s course was brilliant, I was very proud of my finished products! Due in no small part to Steve’s excellent teaching skills. Loved hearing about the history of the bakery and the science behind baking bread – I know where I’ve been going wrong now.” Lisa, Traditional English