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UID:28@the-taste-lab.co.uk
DTSTART;TZID=Europe/London:20250722T083000
DTEND;TZID=Europe/London:20250724T173000
DTSTAMP:20250703T133139Z
URL:https://www.the-taste-lab.co.uk/events/bakery-and-baked-products-carle
 s-mampel/
SUMMARY:MODERN VIENNOISERIES\, PASTRY AND CHOCOLATE BY CARLES MAMPEL
DESCRIPTION:[event]\n#_EVENTNAME\n[/event]\nWhen\n[event]#_EVENTDATES\n#_EV
 ENTTIMES\n#_EVENTADDTOCALENDAR[/event]\nWhere\n[event]THETASTELAB\n291 Abb
 ey Road\, Park Royal\, London\, London\, NW10 7SA\, London[/event]\nPlease
  note: On-site parking is not available. We recommend using nearby public 
 parking or alternative transportation. Find out more here.\n\nPrice\n[even
 t]#_EVENTPRICERANGE[/event]\nMap\n[event]Map Unavailable[/event]\n\n\nBOOK
  NOW\n\n\nJoin renowned Pastry Chef Carles Mampel for an exclusive hands-o
 n masterclass focused on modern viennoiserie\, pastries\, and chocolate cr
 eations designed for today’s breakfast offerings\, hotel buffets\, coffe
 e breaks\, pastry shops\, and takeaway concepts.\nThis dynamic course will
  blend technical expertise with creativity\, showcasing innovative methods
  using SOSA technical ingredients to elevate texture\, flavour\, and prese
 ntation across every recipe.\nSkills You’ll Develop:\n\n 	Mastering the 
 art of laminated dough and creating the perfect butter croissant\n 	Innova
 tive use of SOSA ingredients to enhance flavour\, structure\, and mouthfee
 l\n 	Balancing textures in pastries using modern fillings\, creams\, and g
 lazes\n 	Precision shaping\, proofing\, and baking for eye-catching\, cons
 istent results\n 	Techniques for gluten-free adaptations\n 	Understanding 
 how to design a pastry range suitable for both retail and hospitality\n\nR
 ecipes You’ll Learn:\n\n 	Butter Croissant\n 	TORUS Coffee-Hazelnuts\n 	
 Sheet of Vanilla Fresh Apples\n 	Raviolo Gianduja\n 	Xurros Flaky\n 	Two A
 pples Flaky Tart\n 	Shells Azuki\n 	Croisandwiche Blueberry-Mascarpone Né
 melaka\n 	Crown Orange-Blossom Water\n 	Matcha Brioche\n 	Mascarpone Brioc
 he\n 	Gluten-Free Doughnuts\n 	Matcha Black Sesame Brioche\n 	Cube Matcha 
 Red Peach–Raspberry Cold Cream\n 	Chocorage Mascarpone Brioche–Orange
 –Chocolate\n 	Matcha Cylinder–Mandarins Crémeux\n 	Moiabread Mascarpo
 ne Brioche Raspberry Gel\n 	Sweetbao Mascarpone Brioche Fresh Filling\n\nD
 rinks You'll Create:\n\n 	Sahara Cold Chocolate with Four Spices\n 	Spanis
 h Hot Chocolate\n 	Chocolate Cappuccino\n 	Coconut–Lemon–Pineapple Fru
 it Drink\n 	Sabrán–Orange–Carrot Fruit Drink\n 	Blackberry–Hibiscus
  Fruit Drink\n 	Green Juice\n\nAll recipes will be crafted using SOSA’s 
 cutting-edge technical ingredients\, allowing participants to explore mode
 rn techniques with precision and consistency.\nWhether you're a pastry che
 f\, chocolatier\, or artisan baker\, this is a rare opportunity to learn d
 irectly from one of the industry’s visionaries. Discover how to reimagin
 e classic formats through bold flavour combinations and forward-thinking p
 astry concepts.\nWhat’s included\n\nHands-on class\nIngredients\nProfess
 ional equipment for pastry work\nRecipe book\nCertificate of Participation
 \n\nItinerary\n\n8 am: Welcome and breakfast\n9 am: Start of work\n1 – 2
  pm: Lunch break (Included)\n5:30 pm: End of work.\n\nSpaces are limited
 —secure your spot today\n\n\n\n\n\n\n\n\n\n\n\n
ATTACH;FMTTYPE=image/jpeg:https://www.the-taste-lab.co.uk/wp-content/uploa
 ds/2025/03/Carles-Mampel_Resized.jpg
CATEGORIES:Courses,Pastry Courses
LOCATION:THETASTELAB\, 291 Abbey Road\, Park Royal\, London\, London\, NW10
  7SA\, London\, United Kingdom
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 \, London\, London\, NW10 7SA\, London\, United Kingdom;X-APPLE-RADIUS=100
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