Training course
French Bakery
by Joel Defives MOF at THE MILL, FRANCE
Level:
Advanced
Price per person £1250 excl. VAT
Techniques
& skills

DANISH

  • Rolling the dough
  • Kneading a brioche
  • Techniques for ingredients embedding in Viennese pastries
  • Techniques for deferred croissant doughs

 

BREAD

  • Knowledge about natural leaven (base of the bread fermentation)
  • Autolysis
  • Kneading the dough & shaping
  • Delayed fermentation
  • Rye flour kneading
  • Creation of various shapes and various breads (with seeds, oils, herbs, fruits)
  • Traditional French baguette using liquid leaven
  • Sourdough breads on firm leavens
  • Techniques for starter leavens
  • Organic breads on firm leaven with stone-ground flour and pure stone-ground rye flour
Meet
The chef
JOEL DEFIVES MOF
Executive Chef of La Boulangerie

 

Joel Defives is a French Baker consultant and is also the exectuive chef of ‘La Boulangerie’, bakery owned by Thierry Marx in Paris.
In 2004, Joel Defives won the title of Meilleur Ouvrier de France Boulanger (baker). He also participated in the Bakery World Cup 2002 in Paris, the Bakery French Cup in 2003 in Lyon and he was the winner of the Bakery European Cup in 2003 in Nantes.

 

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance a non-refundable 30% deposit is payable on registration to 
secure your place. The balance must be paid within 6 weeks of the course date. If you are booking an event less than 
6 weeks from the event date then the full fee is payable on registration. Your participation at the event will only be
confirmed once we have received full payment. 

Cancellation:

If you cancel in writing at least 6 weeks before the event we will refund the price less the 30% deposit.
No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

TheTasteLab
Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)