AGA Brioche, Danish Pastries and Buns – an introduction to Viennoiserie

£450.00

Date: A full day of personal AGA cookery tuition for you and a guest, in the farmhouse kitchen.  Classes are held on Thursdays and Saturdays on a date to suit you.

Time: Please arrive from 9.30 am for coffee and we will start cooking together by 10 am.  Tuition usually draws to a close by 4.30 pm for afternoon tea and a chance to answer ask any final questions, before departing by 5 pm.

 

 

 

 

12 in stock

Category:

Description

A full and intensive day of private AGA baking tuition. 

Your AGA is perfect for baking pastries and rich yeast dough.  We offer a full day of ‘hands on’ bakery that is tailored to the new AGA owner who would love to make Danish pastries, brioche as well as English muffins.

How the day works.

Prior to your visit, we will have chatted through your course, during a ‘phone conversation or an exchange of emails.  Please arrive from 9.30 am onwards. Freshly ground coffee will be brewing or there will be a teapot warming on the AGA alongside a batch of homemade biscuits.  Settle beside the farmhouse table for ten minutes or so and we will chat through the schedule to ensure the day covers all of your expectations.  If there is a method that you would like to add, please tell us. We keep a well-stocked store cupboard and larder especially for the AGA cookery days.  So we are more than happy to make slight adjustments to the program.

We plan to start cooking by 10 am.  This is a ‘hands on cookery’ day but most of the preparation will already be taken care of.  We also have a lovely helper to make sure all of the washing up magically disappears.  If you feel that a cookery demonstration would suit your needs better, then please let us know at the time of booking.

During the day, we will cover baking techniques as well as the classic AGA methods.  Our philosophy is to teach skills rather than recipes, so we will also show you how dishes can be adjusted to take account of the seasons and your store cupboard.  We will also share our tips and secrets that we have learnt over the last twenty five years in commercial catering kitchens and working in private clients homes.  The whole day will be spent cooking together in the farmhouse kitchen and Lisa Osman will be beside you throughout that time, gently guiding and making suggestions.

At the end of the day you will take home a file that is full of useful recipes, tips and information and following your time here, we will send you electronic copies too.  If there are any questions that arise after your time with us, Lisa promises that you can contact her for help and advice by email or a prearranged telephone call.

Lunch and ample refreshments will be included.  There will also be short break, allowing you time to wander down to the River Allen or visit the Church in St. Giles after lunch.

The tuition will draw to a close by 4.30 pm when we will enjoy a pot of tea and some homemade cake.  This will give you the opportunity to ask any additional questions and then the day will draw to a natural close by 5 pm.

 

 

 

Testimonials

Sophie and Lucy from the Channel Islands

‘We’d been before and learned a lot about general cookery, this time we wanted extra tips about baking specifically. The amount of knowledge we gained from Lisa’s experience was huge and has made a massive difference to my confidence in using my AGA. We also stayed overnight as the house has rooms available too and it was just lovely – crisp linens, fresh flowers, local produce and fresh eggs for breakfast! Highly recommended!’

 

 

 

Reviews

There are no reviews yet.

Be the first to review “AGA Brioche, Danish Pastries and Buns – an introduction to Viennoiserie”

Your email address will not be published. Required fields are marked *