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UID:69@the-taste-lab.co.uk
DTSTART;TZID=Europe/London:20261109T083000
DTEND;TZID=Europe/London:20261111T173000
DTSTAMP:20251215T120814Z
URL:https://www.the-taste-lab.co.uk/events/viennoiseries-by-cyrille-van-de
 r-stuyft/
SUMMARY:VIENNOISERIES BY CYRILLE VAN DER STUYFT
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\nMaster the Art of Viennoiserie with Cyrille Van Der Stuyft\nJoin t
 his exclusive hands-on masterclass with Cyrille Van Der Stuyft\, Meilleur 
 Ouvrier de France (MOF) and one of the world’s most respected experts in
  laminated doughs and French bakery artistry. Known for his precision and 
 innovation\, Cyrille will guide you through the techniques that define exc
 eptional viennoiseries.\n\nThis intensive course is designed for professio
 nal pastry chefs and bakers who want to elevate their craft and achieve pe
 rfection in croissants\, brioches\, and laminated doughs using premium Isi
 gny Ste Mère butter.\nWhat You’ll Learn\n\n 	Master Croissant &amp\; Br
 ioche Doughs\nUnderstand the science and art behind fermentation\, laminat
 ion\, and dough handling to create pastries with a perfect honeycomb textu
 re and rich flavour.\n 	Advanced Folding &amp\; Shaping Techniques\nGain h
 ands-on experience in creating beautifully laminated pastries with precise
  layers\, golden crusts\, and impeccable crumb structure.\n 	Premium Ingre
 dients for Superior Results\nWork with top-quality butter from Isigny Ste 
 Mère\, ensuring authentic flavour and exceptional performance in every pa
 stry.\n\nThis masterclass is a rare opportunity to learn directly from one
  of the youngest MOF winners\, whose work sets the benchmark for excellenc
 e in French bakery.\nWhat’s Included\n\n 	Full-day hands-on training\n 	
 Premium chocolate and confectionery ingredients\n 	Professional equipment\
 n 	Exclusive recipe book\n 	Certificate of Participation\n\nAbout Isigny S
 te Mere\nIsigny Sainte-Mère\, France’s most awarded dairy cooperative\,
  blends centuries-old expertise with Normandy’s exceptional terroir to c
 raft world-renowned butter and cream. Formed in 1980 from two historic coo
 peratives\, it now holds PDO status\, guaranteeing unmatched quality roote
 d in lush pastures enriched by the region’s unique climate and mineral-r
 ich soils. With over 300 medals to its name\, Isigny Sainte-Mère continue
 s to set the global standard for authentic French dairy.\n\nLearn more abo
 ut Isigny and their products here.\nItinerary\n\n 	8:00 am – Welcome &am
 p\; breakfast\n 	9:00 am – Start of work\n 	1:00 – 2:00 pm – Lunch b
 reak (included)\n 	5:30 pm – End of work\n\nSpaces limited! BOOK NOW and
  elevate your viennoiserie skills!\nTheTasteLab Experience\nAt TheTasteLab
 \, the experience goes far beyond culinary education\; it’s a celebratio
 n of flavour\, warmth\, and exceptional hospitality:\n\n 	Our cosy Guest 
 Lounge is the perfect spot for networking\, enjoying a coffee with pastri
 es\, and taking a well-deserved break from class\n 	Each day includes a d
 elicious breakfast and lunch\, freshly prepared by our Michelin-starred Ch
 ef Russell Bateman and Pastry Chefs Denis Dramé MCA and Giacomo Pisc
 hiutti\n 	Throughout your visit\, our Specialists and Account Managers w
 ill be on hand and delighted to answer any questions about the products fe
 atured in the class\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/2024/11/Cyrille.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
 ;X-TITLE=THETASTELAB:geo:0,0
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