Learn to make traditional French festive treats at Comptoir Bakery – the London-based artisan destination bakery – which has announced a range of Christmas workshops throughout November and December.
At the workshops, chefs of all abilities can learn to create, taste and take home traditional patisserie from a renowned French master pastry chef in a fun and inviting environment. You can make:
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Bûche de Noël – the showstopping, iconic centrepiece of any Christmas table, this traditional, French version of the yule log is steeped in tradition and festive spirit. Master the rolling technique to achieve that perfect swirl and finish with exquisite festive decoration that transforms your log into a true pièce de résistance
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Galette des Rois – this golden puff pastry cake, eaten to celebrate the French tradition of epiphany, is filled with a rich almond frangipane, which hides a surprise ‘fève’ – traditionally a bean – inside, and is crowned king or queen for the day!
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Christmas brioche buns – Comptoir’s bakers will guide you through the techniques to achieve a dough that is soft, rich and full of flavour. Once your dough is ready, you’ll have the chance to get creative with your fillings – from traditional mincemeat to spiced cinnamon swirls – before finishing them off with a luscious cream cheese icing
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Christmas biscuits – you’ll learn how to prepare six exquisite French biscuits – three traditional French sweet biscuits and three savoury ones – then pack your creations into one of Comptoir’s exclusive tins – making a thoughtful handmade gift for someone special, or simply the perfect companion for a cosy evening at home with a Christmas film
Each workshop is priced at £100 per person, with the option to upgrade to include a glass of wine (£215 for two people). Attendees will also receive a welcome drink and professional, Comptoir-branded chef’s apron, at every class.
At the immersive workshops, bakers will benefit from the knowledge and experience of the team of expert chefs at the bakery, which was established 15 years ago by master pastry chef Sebastien Wind, originally from Lyon, who has worked for A-list celebrity chefs such as Gordon Ramsay and Marco Pierre White.
The bakery school also offers a range of other workshops, where professional chefs or complete beginners can make a range of baked goods – from croissants to macarons.
Located at Druid Street, behind Comptoir Bakery in Maltby Street – home of Bermondsey’s hip ‘beer mile’ – each workshop lasts three hours.
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Joseph Clarke
Editor, International Bakery
Tel: +44 (0) 1622 823 920
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