French Baguette on Poolish fermentation
Sat Mar 28, 11:00 - Sat Mar 28, 14:00
Creme and Croissant
ABOUT
The French Goûter
French Classics – March Edition
Saturday 28 March | 11:00 – 14:00
Crème & Croissant Lab
4 Drake Street, Observatory, Cape Town
R1,190 | Limited to 8 guests
Close your eyes.
You’re in France at 4pm.
A warm baguette cracks open.
Butter melts instantly
In this intimate 3-hour Class made by the french chef Serena Obadia, you will learn how to craft a true French baguette using traditional poolish fermentation, mastering shaping, scoring and crust development like a professional.
Then we move into our Butter Atelier, where you create your own flavoured butter and understand what truly makes great butter exceptional.
Whats included:
fresh baguette, artisan butter, Dilmah tea & coffee, madeleines and curated tastings from our featured partners.
A French classic, experienced properly, in the heart of Cape Town.
Limited to 8 guests for a truly personal experience.