The Global Larder Cookery School

5.0(103)·From £70.00 - £79.00·2h 30m

Suitable for bakers across all skill levels, The Global Larder Cookery School operates from Westbury-on-Trym in Bristol, where Pete Lien brings sixteen years of teaching experience to his specialised approach to French patisserie techniques. The school focuses on the technical precision of classic French baking, with a particular emphasis on Macarons and Patisserie. Classes welcome complete novices alongside more experienced home bakers, creating an environment where fundamental techniques are taught clearly whilst still challenging those with existing skills. The curriculum centres on mastering the delicate balance required for successful French pastry work. The Macarons Masterclass runs for two hours and guides students through the intricacies of creating these notoriously temperamental treats from £70. The session covers the critical stages of macaron production, from achieving the correct macaronage technique to understanding the importance of resting and temperature control that determines success or failure with these delicate shells. The Choux & Millefeuille class extends to two and a half hours, priced from £79, and tackles two cornerstone techniques of French patisserie. Students learn to master choux pastry, understanding the science behind achieving the proper rise and hollow interior essential for profiteroles and éclairs. The session also covers millefeuille construction, teaching the precise lamination techniques needed for creating those distinctive layers of pastry. Pete's background includes work with established names including Waitrose, the Women's Institute, and Gordon Ramsay, bringing professional insight to recreational baking. This school suits anyone seeking to master the technical aspects of French patisserie in small, focused sessions.

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