Courses

Asian Inspired Breads and Buns

SOLD OUT!

Recipes, all the tools and ingredients, coffee & tea and some light snacks are provided.

The only thing you need to bring in 2 pieces tea towels, an apron and a box or bags to take your breads back home.

  • Purple Yam Bread
  • Japanese Green Tea and Red Bean Paste Buns
  • Panda Bear Bread
  • Japanese Shiso and Seaweed Baguette
  • Making and working with the Japanese pre-dough Tang Zhong
  • Hokkaido Milk Toast Bread
  • Black Sesame Rolls
  • Chinese Coconut Buns
Price: $275.00 (+tax)

Course Dates

Jun
25
Mon
Summer Preserves, Jams, Marmalades, Chutneys & Jellies (Day 1) @ Pastry Training Centre of Vancouver
Jun 25 @ 10:00 am – 2:00 pm

265$ (+tax)

Jun
26
Tue
Summer Preserves, Jams, Marmalades, Chutneys & Jellies (Day 2) @ Pastry Training Centre of Vancouver
Jun 26 @ 10:00 am – 2:00 pm
Jul
21
Sat
The Art of French Macarons (4 Hour Course)
Jul 21 @ 5:30 pm – 9:30 pm

Seats are limited, please register early!
165$ (+tax)

Jul
26
Thu
The Art of Cup Cakes (Day 1)
Jul 26 @ 5:30 pm – 9:30 pm

265 (+tax) for each class of a total of 8h, all pastry classes are held over two consecutive days at 4h each.

Jul
27
Fri
The Art of Cup Cakes (Day 2)
Jul 27 @ 5:30 pm – 9:30 pm

Day 2!

Nov
8
Thu
The Art of French Macarons (4 Hour Course)
Nov 8 @ 10:00 am – 2:00 pm

Seats are limited, please register early!
165$ (+tax)

Nov
9
Fri
The Art of French Eclairs (4 Hours course)
Nov 9 @ 10:00 am – 2:00 pm

Seats are limited, please register early!
165 $ (+tax)

Dec
13
Thu
The Art of French Macarons (4 Hour Course)
Dec 13 @ 10:00 am – 2:00 pm

Seats are limited, please register early!
165$ (+tax)

Mastering French Souffles (4 Hour Course)
Dec 13 @ 5:30 pm – 9:30 pm

Seats are limited, please register early!
165$ (+tax)

Intimidated by Soufflés, planning to impress your dinner party?
Join us for our special pastry course – Mastering French Soufflés, no pre-requisite required but some previous baking experience will be an advantage.

Heads-up! Four different soufflés will be covered, all are pumped up with meringues which of course are whipped by hand! Feel free to bring your own (regular sized) ramekins if eating 4 soufflés during the course sounds too much of a challenge, otherwise a good-sized container is essential to bring your (by then collapsed) soufflés home.

– Lemon Soufflé, marinated raspberries
– Okanagan Ambrosia Apple & Walnut Soufflé, Apple Sorbet
– Chocolate Soufflé, caramelized Pecan Nut Ice Parfait
– Swiss Chess & Herb Soufflé

* solid, kitchen-friendly shoes, long pants, apron and kitchen towels are required for this course

Dec
14
Fri
The Art of French Eclairs (4 Hours Course)
Dec 14 @ 10:00 am – 2:00 pm

Seats are limited, please register early!
165 $ (+tax)