Comptoir Bakery – the London-based artisan destination bakery – has launched workshops for all levels of experience, where would-be bakers can learn to create and taste traditional patisserie from a renowned French master pastry chef in a fun and inviting environment.
At the immersive workshops, bakers will benefit from the knowledge and experience of charismatic patissier Sebastien Wind, originally from Lyon, who has worked for A-list celebrity chefs such as Gordon Ramsay and Marco Pierre White.
Whether professional chefs or complete beginners, attendees can make both fashionable and traditional baked goods at Comptoir Bakery School in Bermondsey – from croissants to macarons – from the creators of the viral-sensation brionut, their exclusive, best-selling baked hybrid of a brioche and donut.
From mixing and kneading dough to shaping and baking, attendees will master every step of the process in whichever class they choose to join.
In the brionut workshop, you can perfect your skills to create a soft, golden brioche with its signature light and airy texture, as well as making a variety of fillings for them – from pistachio cream to banana jam.
In the croissant, pain au chocolat and pain aux raisins workshop, you’ll get your hands floury and dive into the heart of French baking, learning to create these buttery classics from scratch, leaving with the skills to fill your kitchen with the irresistible aroma of freshly-baked viennoiserie.
Led by Sebastien, family-owned Comptoir Bakery is on a mission to bring the best of French baking to London using only the finest, handpicked British and French ingredients.
Thirty years after moving to the capital, with Comptoir Bakery growing from a humble market stall on the capital’s Borough Market, Sebastien and family now have a highly successful chain of four artisan, destination cafes/bakeries in London and this year celebrate the company’s 15th anniversary.
Sebastien said: “We aspire for Comptoir Bakery to become one of London’s destination venues for learning unique culinary skills, specialising in French techniques.
“To reflect our heritage and honour the classics, we mix traditional French baking techniques with seasonal ingredients to create a bespoke offering that embraces the fun vibes and cultures of our ever-changing capital.
“We share these deep-rooted traditional baking techniques through our bespoke bakery classes and workshops, each designed to teach and encourage would-be pastry chefs to experience tradition and embrace what is new to create their own version of some Comptoir Bakery favourites.”
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Joseph Clarke
Editor, International Bakery
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