Training course
Viennoiseries
by Olivier Magne MOF
Level:
Advanced
Price per person £750 excl. VAT
15th - 17th September 2020
09:00 am - 05:30 pm
3 days
By booking this event you will earn 600 gold points
Techniques
& skills

Olivier Magne MOF will share the techniques of croissant, brioche and brioche feuilletée. He will demonstrate the techniques of different colours viennoiseries and the art of folding.

Meet
The chef
OLIVIER MAGNE MOF
Bakery Consultant

 

Passionate about baking from his earliest childhood, at the age of 16, he started as a baker-trainee within the family business “Boulangerie SALAT”, in Auvergne, France. After his graduation in 1991, he went to Aurillac for 3 years to extend his knowledge and skills in pastry-making and cookery, before coming back in his hometown and taking control “Boulangerie SALAT”, as Baker then as Manager.

For 4 years, Olivier Magne developed a 100% organic sourdough bread range, which was sold at BIOCOOP, a leader in organic food distribution.

In 2000, he got a bakery diploma which will allowed him to teach and convey his passion for 5 years at the French School of Bakery, Pastry and Cookery of Aurillac, created by Christian Vabret MOF, then for 8 years at the National Baking and Pastry-Making Institute of Rouen, internationally well-known for its expertise in training and consulting.

In 2015, Oliver Magne won the title of Meilleur Ouvrier de France (baker), which completely changed his life. Since then, he has been traveling around the world, passing on his baking know-how during the courses.

Currently, he is also running the Farine & O bakery in Paris, where he is making the bread based exclusively on the natural sourdough and long fermentation (up to 72 hours for some types of dough).

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
within 72 hours of booking, 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 within
72 hours of booking. 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 70% of the price
(the deposit is non-refundable).

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)

You may also like:
Pastry Creation
by Karim Bourgi
1st - 3rd September 2020
Intermediate
More Details
Christmas Creations
by Johan Martin
PCB Creation
5th - 7th October 2020
Advanced
More Details
Molecular Gastronomy
by Guillermo Corral
Sosa
13th October 2020
OR
14th October 2020
Beginner
More Details