Summer Classic Patisserie Baking – July 2026

Pear Bourdaloue

This classic French tart features a rich almond cream filling paired with delicate vanilla-poached pears. Traditionally, it is believed to have been created by a Parisian pastry chef whose bakery once stood on Rue Bourdaloue. As a result, it remains a timeless favourite in French pâtisserie.

Strawberry or Raspberry Sablé Breton Tart

Built on a buttery Sablé Breton pastry base inspired by traditional French baking, this elegant tart combines texture and freshness. First, it is filled with smooth crème pâtissière, and then it is topped with either fresh strawberries or raspberries. Consequently, it delivers a beautifully balanced and visually striking dessert.

Mini Mango & White Chocolate Bavarois

This refined dessert begins with a crisp, buttery biscuit base. Next, it is layered with light mango bavarois and silky white chocolate ganache. Finally, a delicate honey tuile completes the presentation, adding both texture and elegance to this impressive sweet creation.

• Learn a Range of Professional Baking Methods

  Throughout this Summer Classic Pâtisserie experience, you’ll develop a wide range of essential French baking techniques. Step by step, you’ll build confidence while working with classic recipes and professional methods.

  Master Classic French Pastry

  First, you’ll master traditional French pâtisserie pastry as you create a classic Pear Bourdaloue. In addition, you’ll learn how to make smooth almond cream and perfectly vanilla-poached pears to achieve authentic flavour and texture.

  Create Buttery French Bases

  Next, you’ll learn how to prepare Sablé Breton, a rich and buttery French-style pastry base. This forms the foundation for elegant desserts with a professional finish.

  Develop Filling and Decoration Skills

  Then, you’ll prepare silky crème pâtissière, layer it with fresh fruit, and decorate a beautifully finished tart. Alongside this, you’ll also develop invaluable professional piping skills to enhance presentation and detail.

  Build Show-Stopping Modern Desserts

  Afterwards, you’ll discover how to create a Mini Mango & White Chocolate Bavarois. You’ll begin with a buttery biscuit base and then build layers of light mango bavarois and smooth white chocolate ganache. Finally, you’ll complete the dessert with a crisp honey tuile for texture and elegance.

  Achieve a Professional Finish

  Finally, you’ll learn how to bring all your skills together to achieve a chic pâtisserie shop finish on every bake. As a result, you’ll leave with the confidence to recreate refined, professional-quality desserts at home.

Steph Clubb hails from neighbouring Derbyshire and is a life-long lover of bread and pastry making. She works as a development chef, food stylist and demonstrator and in more recent years she’s added pasta to her bread and pastry making armoury!

Read more about Steph Clubb

No prior experience is required for this beginner-friendly baking course. As a result, it’s ideal for keen bread-making enthusiasts and anyone interested in baking their own fresh bread.

Throughout the course, you’ll learn from Steph, who is passionate about baking with high-quality ingredients. In addition, you’ll meet like-minded people and enjoy the warm hospitality of the Perrys Field to Fork team.

Before your visit, please advise us of any dietary requirements or allergens.
To secure your place, book online or call 01785 851911 if you have any questions.