How long has it been since you’ve had real Croissants and Danishes?   The type that are crunchy on the outside, fluffy and light on the inside, and doesn’t leave your fingers all greasy with shortening (fat). I’m sure there are some, which have never had a proper croissant, made with real butter.

How hard is it to make Pastry?

People think making pastry is hard, and in turn, making Croissants and Danishes must be out of the question.  You guessed it, I’m here to tell you, like most things, once you have made them once and you’re shown my tips and tricks, you’ll see just how easy they are.

I have tips and tricks that I share on the process of making these delightful pastries, tips that will let you make them in the time you have.  You won’t believe how easy they are.

I‘ve designed this class so you’ll work in pairs and everything you make will be split between the two of you to take home. This class will also include a light lunch and the usual beverages.

We will make plain croissants, chocolate croissant and a range of Danish pastries. Fun fun fun.  Oh and Croissant and Danish pastries are different.  Some bakers choose to make them the same so its easier for production.  I will show you the two different ways so you can taste the flavour differences.

I can show you my clever way to have them on the table every morning, in pretty much the time it takes to bake them off.


Want to come along to a class?  See if there’s one coming up soon by clicking this link


chocolate croissant cherry danish


Please enter your comment!
Please enter your name here


  1. Any chance you would record the class then make it available online for a fee?
    I’m very interested in this class – but I live in Perth!

    • Hi Cassie,
      I’ve thought about doing a recording of classes for ages. I’m not very technical so I’ve put it on the back burner. I’ll make an effort to start learning what I need to get this project on my vision board. thanx for asking.