Artisan Croissants
Food & Beverage
A course by
New Zealand School of Food & Wine
A 2-evening, hands-on workshop to master the art of French pastry, focusing on croissants, Danish, pain au chocolat and pain au raisin, with expert chef instruction in a professional kitchen.
NZ$195
inc GST
Enquire about international pricing
NZ$195
inc GST
Enquire about international pricing
Core skills this course teaches
Master the basics of French viennoiserie
Understand the fundamentals of making French pastries including croissants, pain au chocolat, pain au raisin, and Danish.
Apply professional pastry techniques
Practise precise methods and specialised pastry skills in a commercial kitchen environment.
What You're Signing Up For
Discover the art of French patisserie in this 2-day workshop held on campus at the New Zealand School of Food and Wine. Learn to create classic pastries such as croissants, pain au chocolat, pain au raisin, and Danish. The course is highly practical, working with specialised ingredients and methods under the guidance of an experienced chef-tutor. Participants will gain foundational techniques, precision, and confidence in pastry making, and take home their baked creations. Small class sizes provide personalised support in a fun, professional setting.
Course Content
- Introduction to French pastries (viennoiserie)
- Hands-on pastry making in a professional kitchen
- Croissant recipe and preparation
- Pain au chocolat preparation
- Pain au raisin preparation
- Danish pastry preparation
- Ingredient selection and precision
- Timing and specialised methods in pastry
- Take-home French pastries
What you need to know first
Must be aged 17 or over
English Language Recommendation: NCEA Level 1 or IELTS 5.0
Find these employment opportunities
Entry-level bakery or patisserie positionsEnhanced baking skills for hospitality rolesStart or refine a small pastry business
