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Few techniques in patisserie demand as much precision as lamination. On this advanced four-day course, master the folds, temperatures and timings behind perfect layers, from croissants and kouign amann to tomato Danishes. Previous pastry experience is essential.
Our admissions team love to answer your questions and offer course suggestions to suit your goals.
Made your descision? Book on a course here and develop your future in food.
A Leiths chef tutor works alongside you, helping you judge butter temperature, roll evenly and shape with confidence, so you understand exactly what makes clean, defined layers.
Work through yeasted laminated doughs, filled pastries, scoring, marking and lattice work, using modern recipes developed at Leiths Culinary School.
Take lamination beyond breakfast, from cinnamon palmiers to a salt-baked celeriac, mushroom, truffle and Tunworth Wellington, and learn to make the most of every scrap of dough.
In this course, you’ll build on your existing pastry skills and take your lamination to a professional level. You’ll move through yeasted laminated doughs and the integration of fillings, learning to shape, prove, score and finish each bake with precision.
Example bakes you’ll make:
Key skills covered:
To help you get the most from this course, you’ll need to feel confident in the following before booking:
Please arrive in good time so you’re ready to start promptly at 10am.
We are happy to make adjustments where possible. Please read our full policy on allergies and dietary restrictions here.
Book your space on this course today and elevate your cooking skills.
Setting the standard for more than 50 years
With an expert tutor
From Michelin-starred kitchens to London’s top bakeries
Individual guidance from expert chef tutors to refine your technique
This course is ideal for experienced home bakers and pastry chefs.
Yes. Prior experience is required. You’ll need to be confident in all of the following before doing this course:
The course focuses on advanced patisserie techniques and recipes taught on the day. Full details of the content are outlined in the course description.
Yes. The course is practical, with hands-on patisserie sessions supported by demonstrations and expert instruction.
The course is four days long.
Yes. Some items are enjoyed during the day and you may also be able to take what you make home.
Leiths places strong emphasis on technique, accuracy and understanding the reasons behind each method, helping you become a confident patisserie chef.
Why great cooking skills don’t automatically translate to pastry excellence Pre-existing culinary experience, while invaluable, uses different approaches, techniques and scientific reactions to achieve the final result. Patisserie is a
From film sets to early morning ovens, Auriol Williamson found her way to baking on her own terms. She talks about her Patisserie training at Leiths, working with stone-ground flour at one of Oxford’s finest bakeries, and her dream of a bakery rooted in the land it grows from.
