NEW FOR 2014!

Do you find pastry making for tarts and quiches annoyingly hit and miss? This class works with a range of sweet and savoury short crust pastries and will explain the science behind pastry. Why is chilling so important? Is blind baking necessary? To prick or not to prick? After this class all your future pastries will be tender, uniform and perfect!

We start with coffee/tea and some shortbread (of course!) and finish off with a sit-down lunch with wine trying our savoury and sweet creations with lovely side salads and accompaniments.

Full recipe packs and tips on ingredients included.

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Testimonials from people who took this course

"Tine Roche is a passionate and well informed teacher who brings knowledge, colour and a touch of Nordic style to an exciting range of classes.” Nick Wyke, Looking to Cook

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