09/06/2026
Open Bakery: Make it. Bake it. Take it home.
RB Jude and fellow eager-to-learn pal Jenny spent Sunday in Kemptown at the quite brilliant Open Bakery Bakery Class learning how to make croissants and pan au chocolate under the guidance of Open Bakery’s fab pastry chef Airam, with extra support from Daisy.
Yes, there is a lot of butter…mmm lovely butter and pastry paired with a whole lot of skill that frankly we didn’t have, but do now in a rustic kind of way. With a small keen class of mixed abilities, there was a strict timetable to make sure every step of the bake was covered, the order of the process adjusted so we maximised what we could take home.
We measured accurately, kneaded, battered butter with rolling pins, rolled a lot, folded, chilled, cut, shaped, laminated - in short we learned how to make a fantastic set of pastries all in the space of a day - with additional top tips for proving your pastry and all baking questions answered.
Included in the day was an incredible quiche lunch with a gorgeous moelleux au chocolat from Airam - all part of the package.
The session ended with trays of our big fat golden croissants and pan au chocolates, fresh from the oven, ready to take home along with our viennoiserie: raw croissants & enriched dough to stick in the freezer. Literal bags of delight 🥐🥐🥐
The Croissant & Pan au Chocolat class is just one of the regular baking workshops held at Open Bakery. We can’t recommend it enough.
Follow:
📍Open Bakery Cookery School, Kemptown. For all classes visit: openbakery.co.uk
