Laura Vervoort, Founder & Head Chef of L’abeille, is Pastry Chef for more than a decade, working for several Michelin-starred restaurants all over Europe. L'Abeille's sous chef Julie Rouques will assist in teaching this course. Find more about them here.

The croissant is a pastry that just never gets old.... But do you know of all the possibilities this dough has to offer? With the same dough, you can make not only croissants, but infinite creations with different shapes and taste. In this intensive 4 day course, we teach you the theory about flour and gluten, how to make a perfect croissant dough, how to layer with butter and making folds (lamination), how to shape the dough, proofing viennoiserie correctly, baking and decorating, and making fillings and decorations.

1.Classic butter Croissant. 2.Bi-colour lattice Pain au chocolat 3.Pain Suisse 4.Danish with vanilla crémeux and berries 5.Layered tarte with frangipane and infused pears 6.Braided Croissant Buns 7.Croissant crème brûlée 8.Croque Monsieur savoury croissant éclair 9.Mustard, ham and cheese croissant

You will be provided with your own station, material and ingredients to make and bake your own pastries. The chefs will explain step-by-step and you will follow. You will have her full attention and can ask as many questions you wish. We will receive you warmly with a coffee or tea and give you a recipe book. At the end of the workshop, we will do a tasting all together, take pictures...etc. Once the course has finished, you will leave with a big smile, a full belly and a beautiful box of the pastries you made so that you can take them home and share them with whomever you wish!