An introduction to the wonderful and versatile world of pastry with Brigit Marx, of Sugarplum Bakery: Saving the world from bad baking!
Mix of demonstration and hands on baking class:
Hands on: make a short crust pastry to take home.
Demonstration: Brigit makes the pastry and finishes with baking a quiche for lunch!
Learn about a variety of pastries, when to use which pastry, about blind baking, rolling (without getting stuck), lining tins (without tearing the dough) and how to adapt your own short crust pastry recipe (sweet & savoury) to various flavours and tart recipes.
Includes a shared lunch with quiche and cherry & frangipane tartlets: Savoury, Sweet and Delicious!
This class and the lunch will be delivered with full attention to utilising COVID safe protocols and practises, including personal hygiene and social distancing. Masks are encouraged in cases where social distancing is not possible. We encourage students to wear a mask when appropriate.
Students may be expected to assist the tutor with clean up and disinfecting of touched surfaces at the end of the class.
You will need to bring: An apron and two bowls 20-30cm diameter, with carry bags to take the raw bread home. (these need to be a bowl - not a container).
German born pastry chef Brigit takes pride in her authentic homemade pastries, cakes, bread and waffles and combines her love and passion for baking with premium ingredients. It was a logical next step to develop from her beginnings, baking for family and friends, to leaving the corporate world of marketing behind, training at TAFE and opening her own business in the Eastern Suburbs, which she calls home since 2004. Sugarplum Bakery has grown in popularity since its start in 2010, and in 2019, Brigit was awarded a gold and bronze medal for two of her artisan breads at the Sydney Royal Fine Food Show.