Fed up of soggy bottoms, cracking crusts and shrinking shells? Are you clueless about where it all goes wrong? This workshop with Canadian patisserie specialist Debs Thompson
is packed with helpful hints and tips that will ensure you get it right every time.
If you've never considered the type of oven you have, the temperature of ingredients, gluten science, how different leavenings & shortenings affect texture and consistency then this course will enlighten you. Through 14 recipes in total you will master the basics of baking. This is baking enlightenment. The best thing is, you get a selection of indulgences to take home - if they last long enough!