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Bring your loved one, best friend or baking partner and join us for a fun filled evening in making mouth-watering choux buns!

Located in the beautiful kitchen at Bourne & Hollingsworth Buildings - Clerkenwell.

After a complimentary welcome drink, DOLCE's pastry chef Serena will demonstrate the technique and go over each step for making the perfect choux pastry, revealing all the tips & tricks to get the best results!

After the Pastry chef’s demonstration, you will learn how to make delicious fillings such as pastry cream and Chantilly cream, learning also how to personalise them with different flavours.

You will then get the chance to develop your creative flair: Serena will show you how to glaze and decorate choux in different ways and you will have a go at yourself using your fantasy and giving your twist to your own choux!

At the end of the workshop, each participant can take everything they have made home, to delight their friends and family!! They will also receive a 5£ voucher discount on their next sweet order at DOLCE London!

What is offered:
- welcome drink
- fun demonstration on how to make the perfect choux pastry
- hands-on workshop to prepare delicious pastry cream & Chantilly cream
- decorative session of your own choux
- relaxed and friendly vibes
- DOLCE London voucher discount 
- all facilities, equipment and ingredients included

You will of course be able to bring home your box of choux!

The Secrets of Choux Pastry

DOLCE was founded in 2017 by Serena De Filippis and it is both the result of her passion for baking and a personal challenge with a desire to get back in the game.
​
She was born and raised in the beautiful city of Naples – in the south of Italy, in a traditional neapolitan family where "cooking" has always meant not just "making food" but a way to take care of the people you love.
​
After earning a law degree in a renowned Italian university, Serena became a criminal barrister, spending hours of her days in court rooms and legal firms. One day, she realised that she was not happy with how her life was going on. 
So she decided to hang up the gown and don the apron: she wanted to become a professional Pastry Chef! That's why she moved to London, to pursue her true passion and reinvent herself.

She first worked as an assistant Head Chocolatier in a luxury chocolate boutique, then as an apprentice Pastry Chef in an awarded French pâtisserie. After these working experiences, she decided to improve herself to the very best level and get the prestigious Diplôme de Pâtisserie at the world leading culinary school Le Cordon Bleu, in London.
​
Doing so, she just felt like she was following her real path and dream. She created DOLCE with one ambition: to bring the Italian traditional "mini" Pâtisserie in London, but with a modern and young eye - giving her personal twist to the classic Italian pastries.

A lot of people started to ask her to teach them all the secrets of her unique baking and that's why she started running her workshops, which are put together to show you the fundamentals of some classic Italian treats, while developing your creative flair to amaze relatives and friends and of course having fun!!

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Choux pastry has an unfair reputation for being difficult! Master our amazing hands-on workshop and you'll be able to bake the perfect choux buns!!

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Bourne & Hollingsworth Kitchen

The A venue Cookery School

Love Dim Sum?

Impress yourself and your friends by learning how to make a variety of Authentic Dim Sum in this sociable Half Day class and get to enjoy your own hand-made Dim Sum afterwards!

This class is a dim sum introductory class which is suitable for complete beginners. In this class you will be guided under expert tuition and shown how to make 3 of the most popular classic steamed dim sum:

Har Gow  蝦餃 (Crystal Prawn Dumplings)
Chiu Chow Fun Gwor  潮州粉果 (Chiu Chow steamed dumplings)
Sui Mai  燒賣 (Open Top Steamed Pork And Prawn Dumplings)

In total you will make about 16-20 delicious dumplings each and at the end of the class you can eat the dumplings you created!

On arrival you will be issued 2 bar tokens that can be exchanged for any of our bar drinks. We have a selection of  beers, wines, prosecco, and soft drinks.


Dim Sum Cookery Class

Liam Elliott Brady

Tere is a Londoner but has a passion for Spanish food. Her father is Spanish and her family live in Barcelona where she also lived for 14 years and she regularly returns to fill her suitcase with hard to get ingredients!

As a lifelong cook, Tere's food has evolved over time and she is always looking for new inspiration and ingredients. She never follows recipes and her knowledge is gained from her Spanish family.

Spanish food is known for its flavour and simplicity and Tere will explain some of her favourite dishes and give you several hacks so you get insider knowledge!

During this 2 hour class you will see how to make two or three dishes and find out all about the ingredients and methods of preparation.  You will then get to sit down and enjoy the freshly prepared food in a very special location!

Spanish Foodie Fun on a cool London houseboat

Kate

Your expert tutor Tere is proudly Spanglish (half English/ half Spanish)!  She is a huge foodie and will enthusiastically explain how churros and chocolate are made (and eaten) in Spain and specifically in Barcelona where her family are based.

Tere will guide you through all the ingredients she uses in this typical dish starting from scratch. You will get to see the making process and help her at key stages of the class, especially the fun bit of frying the dough and watching the churros come to life, before getting to eat them!

The location for the class is very unique and cosy so can only accommodate small groups, so perfect for couples, parents with children or friends getting together.  Tere will give students a real insight into living on a boat in a central London location and you may even meet some of the local birdlife floating past!


Churros and Chocolate on cute East London Houseboat

Rachel Rogers

Experience the delight of Parisian patisseries with our Macaron Baking Kits. Your finished macarons will have a light, crispy shell and a luscious, sumptuous filling, creating a perfect balance of textures and flavours. Our reliable recipe makes it easy to master these delicate treats, ensuring each bite transports you to the picturesque streets of Paris.

Obby - Discover London's favourite classes and workshops.

Macaron Making Kit

With this at-home Learning Kit you will learn how to make Authentic Italian Pasta in the comfort of your own home!

You will learn how to make two types of pasta (egg and non-egg), all hand-made with no machine needed.

You will learn how to make the pasta and the techniques to shape the pasta into beautiful ribbons such as tagliatelle, linguine and filled pasta such as ravioli and tortellini.

There will  be a demonstration how to cook pasta perfectly before you start youself!

Pasta Making Kit

An in-depth introduction into everything you need to know about lactic fermentation techniques.

Learn how to make sauerkraut, kimchi, preserved lemons and other vegetables and fruit ferments. Discover new ways of combining these ancient foods into everyday meals.

At the end of the course you will have three items to ferment at home along with recipes and the knowledge and confidence to experiment further.

We will give you all the knowledge that you need to make live fermented food safely and cheaply at home using basic equipment.

Sylvia Roberge

Lactic Fermentation Course

These fun, informative sessions for children who are educated at home, are suitable for children from 9 to 16, of all abilities. With an emphasis on working in a relaxed environment, building cookery skills and encouraging conversations about food and healthy eating.  Classes run every other week.  Book a 'one off' session or join us for a block of 6 sessions, for a full course to develop and hone those essential cooking skills.
Older children, and those who have already completed 2 terms of cooking with us,  are able to work towards a Btec level 2 qualification.  Those completing the full course will have 2 full assessment days to complete the required controlled assessments.
It is expected that those following the Btec course complete some planning and evaluation work.  We will work with students to find the best way for them to record and use this.

Thursday Morning Home Ed Group 10.30am-12.30pm

Grace Danson

Getting to grips with the basics or improving your culinary skills, our Adult Cookery Club will introduce you to different dishes and improve your confidence in the kitchen.
you will not only leave with plenty of hints and tips, but also some great food to enjoy at home.
Book individual sessions, or make the most of our 'discount block', when booking over 5 sessions.

Upcoming sessions:
16th September - Healthy, quick evening meals
30th September - Creme Brûlée and choclolate or fruit mousse
14th October - Thai curry and rice side dishes
11th November - Bread (savoury)
25th November - Christmas pudding and alternative
9th December - Christmas side dishes and starter
20th January - Healthy evening meals
3rd February - Pasta making
24th February - Bread (sweet)

Previous sessions have included:
29th January - Quiche and Tart aux Citron
12th February - Pasta making
4th March - Choux pastry and scones
18th March - Rough puff pastry and hot water crust pastry (sausage rolls and pork pies)
15th April - Dinner Party dishes
29th April - Easy evening meals
13th May - Basic breadmaking
3rd June - Pasta making
17th June - Tapas
1st July - Dinner Party side dishes
15th July - Dinner Party desserts

We usually break for school holidays and bank holidays.


Adult's Cookery Club

jenny marshall

These classes, will soon have teens creating complex dishes from the very first session.  You will learn how to follow a basic recipe and how to make a variety of savoury and sweet dishes.  We encourage teenagers to try new foods and to consider nutrition when choosing dishes.
These sessions can also be used to build  and record skills for the Duke of Edingburgh Award.
The cooking starts at 4.30pm but children using school busses are more than welcome to arrive early - we will even make sure there is an area to do homework before the class starts.

Recipes can be adapted to meet any dietary requirements and children with additional needs are also welcome on the classes - please contact us to discuss this at the time of booking.

Those attending these sessions can follow a Btec level 2 Home Cooking Skills qualification.  To be entered for this qualification you will need to attend a minimum of 30 sessions and be aged 14 or above on when entered.  There is an additional charge for the qualification, please contact us to discuss this.

Please note, class charges now include VAT.

Teenchef | Afterschool Cookery Sessions

Sarah Sheppard

Come and join in the fun!  Using our moto of 'Healthy Eating with a bit of a treat' this is where we started all those years ago. Classes are designed especially for children interested in cooking, who want to learn new skills and have fun cooking together. Please email to check the menu for each class.


Thursday Afterschool Cookery Club 

Elijah Kelly

Using sourdough culture is an ancient method of making bread.

Come and learn the basics of this wonderful technique to bake incredibly nutritious and tasty loaves. You will learn to make sourdough starters and production leavens and experiment with different doughs. By the end of the workshop your own handmade sourdough loaf will be ready to take home together with your own starter for future baking, recipes and a lot of new skills.

This course is designed to provide you with the fermentation and baking skills to build your sourdough and baking intuition, so you can adapt recipes to your particular environments and flour preferences.

Course includes a selection of fermented snacks midway through.

What you get:
A rye loaf baked in the class.
Wholewheat dough to bake at home as per our instructions.
A rye starter which you’ll also take home to be cared for and watch come to life.
Detailed course notes and recipes
On going support on our dedicated Facebook support group.

Sourdough Bread for Beginners

Harriet Anderton

The roots of condiments are in fermentation, for instance the name for mustard comes from the French meaning a hot must,  must is pre-fermented wine to which crushed mustard seeds were added. Now most commercial condiments contain large quantities of sugar and additives. We look at how to make condiments using just natural ingredients.

We’ll be going over the definition of fermentation and its health benefits, distinguishing fermentation from other methods of preservation like pickling or canning, and the main principles behind safe fermentation from start to finish.

We’ll start by laying out the main fermentation technique which will serve as a base for our recipes. Then we’ll delve into production - we’ll make a fermented ketchup, fermented Mexican salsa, and a fermented Caribbean chutney for you to take home and ferment according to our specific instructions.

We’ll also discuss other recipes such as fermented sriracha, probiotic mayonnaise, fermented mustard, salad dressing, and much more.

Throughout the course we’ll suggest all sorts of ingredient substitutions and recipe variations to encourage you to get creative with your ferments based on what you have at home, as well as how to use them in dishes.

Cultured Condiments

During this bite-sized (90 minutes) workshop you will gain hands on experience in covering an 8" cake (and cake board) in fondant in various ways.   Learning different techniques to cover a cake in fondant, means you can select the right method for right cake and the right look!

You will learn tips and tricks to make sure you have a smooth, clean, even finish leaving you with a great base to add further decorations to your cake.

There are many tips to cake decorating and many of these will be shared with you during the workshop just to give you that little extra know-how.

The workshop is fun and informal and you can share your knowledge with others in the class and learn from them also.

Covering a Cake in Fondant

In this exciting new workshop you will learn tips and tricks to create a smooth buttercream finished cake to a real 8" sponge cake, with a piped border and fruit/flower decorations. These techniques will turn-up the volume on any cake you bake and add that extra bit of finesse.

The cost is only £35 (buttercream, fruits and flowers are provided).

NB. If you are not able to bake your own cake, Essence of Cake can supply one at an additional cost of £10.

n this exciting new workshop you will learn tips and tricks to create a smooth buttercream finished cake

Decorating a Semi-Naked Cake Workshop (90 mins)

n this exciting new workshop you will learn how to beautifully decorate 6 cupcakes (as pictured) including buttercream piping skills and fondant work. Each cupcake will teach you new techniques which you can use on your future cupcake or cake projects.

The cost is only £65 and all materials, including the cupcakes are provided, and you'll have 6 delicious cupcakes to take home.

Cupcake Decorating

New Cupcake Decorating Workshop

In this Masterclass you will be making a variety of oh so chic French macarons in some lovely flavours. Each class will have a different seasonal theme and you take home your own gift box of sumptuous personalised macarons, for you to enjoy for yourself or give as a present to a loved one, if you are feeling generous :)

You’ll learn a true Parisian recipe for macarons, with secret little tips and tricks to ensure you get great results in your own kitchen. You’ll also be well equipped to make many colours and flavours to truly impress all your friends & family…

Includes complimentary gift boxes and light refreshments. (Why not add a macaron making kit to take home?  This can be added on at the end :)

Classes are held on Tuesday evenings 6pm till 8:30pm or Friday mornings 9am till 11:30am. In London Kings Cross.

Macaron Making Masterclass

lyn west

Transform your plain iced Christmas cake into a festive masterpiece! Join us for our Christmas Cake Decorating Class, where Jackie will guide you through the essential techniques to create fun and festive decorations for your holiday cake. Whether you're a beginner or just looking for inspiration, this class will help you craft something special.

What you'll learn:

Discover the different types of decorative pastes and their unique benefits

Hand-model adorable Christmas trees, snowmen, and more

Master the art of creating professional lettering in various styles

Use a range of cutters, silicone moulds, and plunger tools for intricate designs

Learn how to properly store your decorations to keep them fresh and beautiful

No need to bring your cake—just your creativity! You'll make your decorations in class and take them home in a provided box, ready to add to your cake when you're all set.

Book now and elevate your Christmas cake to the next level!

Christmas Cake Decorating Class

This is an introduction to the world of dairy ferments.

In this special course, we’ll be delving into the extensive world of fermented dairy products. We’ll go over the core tenets of fermentation, safety practices, and health benefits of fermentation, followed by demonstrations of how to make certain fermented dairy products.

The range of fermented dairy products we’ll touch upon is wide and culturally diverse. Our tutor will demonstrate how to make cottage cheese, and you’ll get to taste a variety of goods such as sour cream, butter, cottage cheese, and clabbered milk. We’ll also discuss how to make and use whey, a natural by-product of cheese production, as well as different variations of labneh. We’ll finish off with a discussion of yogurts, explaining the difference between mesophilic and thermophilic yogurt varieties and sampling those too. You’ll get to make your own fermented butter as well as milk kefir using kefir cultures provided during the class. We’ll then go over how to maintain those cultures and how to ensure your ferments stay alive and healthy (even when you’re away).

Quality of ingredients will be emphasized, and differences between different types of dairy and milk - i.e. raw vs. pasteurized - will be explained in detail.

Dairy Ferments (Milk Kefir, Cultured Butter, Cottage Cheese and Yoghurt)

Build buttercream skills you can use for all decorating projects — from cupcakes to cakes for any occasion.  Whether you’re new to decorating or have been decorating for years, when you complete Course 1, you’ll be proud of the new techniques you’ve learned and ready to showcase them on your next project.

Your Certified Wilton Method Instructor will help you each step of the way as you learn to:

​Ice and decorate a cake and other sweet treats
Pipe lines, make simple borders, letters and shapes
Make six different buttercream icing flowers
Transfer images to a cake to decorate
Make icing the right consistency to decorate and fill and use a decorating bag

Once your booking is confirmed, you will receive an email with a list of what you need to bring with you to the class.  At the course you will receive a Wilton Method course kit (worth £41.99) which includes a workbook and equipment.  You will receive a Certificate of Completion when you attend this course.

Price: £160

Please review our Cancellation Policy prior to booking as bookings are non-refundable.

Wilton Class 1: Building Buttercream Skills

Work with royal icing, the ideal medium to use when creating flowers and decorations in advance.  You’ll learn core techniques to make flowers such as pansies, lilies and The Wilton Rose™.   You’ll also learn how to design a professional-looking cake, from selecting the colours to arranging your flowers.

Your Certified Wilton Method Instructor will help you each step of the way as you learn to:

Design the colour palette and pattern for a cake
Complete buttercream icing piping techniques
Create seven different types of flowers, and understand how to feature them on your next project
Learn to pipe royal icing appliqués
Pipe additional decorative borders onto your cake

Once your booking is confirmed, you will receive an email with a list of what you need to bring with you to the class.  At the course you will receive a Wilton Method course kit (worth £41.99) which includes a workbook and equipment.  You will receive a Certificate of Completion when you attend this course.

Price: £160

Please review our Cancellation Policy prior to booking as bookings are non-refundable.  Minimum numbers of 3 to be confirmed to ensure the class will run.

Location: The New Destiny Christian Church Hall, 1 Cargreen Road, South Norwood SE25


The Wilton Method - Course 2 - Flowers & Cake Design

This is a great experience for those who want to learn the art of making pasta.  The classes are run by Vicky, an Italian cookery tutor who wants to spread her passion for good and healthy food in London.
The classes are very popular events to socialise, have fun and learn how to make pasta.

In this beginners' class, you'll learn how to make different types of pasta from flour and eggs (water or aqua faba for vegans and people with egg-allergy). The class is also BYOB. No prior experience is required. Anybody with enthusiasm to learn a new skill is welcome!

How is the class structured?

When you arrive, you will find the ingredients laid out ready to be used. The class will kick off with Vicky sharing some fun facts about the history of pasta. Then, Vicky will explain to you where ingredients come from, what kind of ingredients are used, where to buy the best ingredients in the future and why to use those specific ingredients.

The workshop is very hands-on. After a demonstration of how to make the dough, you will make everything yourself.  Vicky will guide you through the process step-by-step, including mixing and kneading, before working on making the different shapes! You’ll get lots of tips  & tricks for your skills in the kitchen. You'll also feel the relaxing effects of cooking - it is amazing!

After all the hard work, you can either take all the pasta home with you or we can eat it all together.

What do you learn?

How much flour and eggs are required
How to correctly knead the pasta dough
What kind of flours you should use for a perfect dough
How to process the dough to obtain the pasta, with the help of a pasta machine

What is included?

All the ingredients and material
Eat or bring home the pasta made during the class
The workshop
Vicky's secret recipes


Pasta Making Masterclass- Chilled and Super Fun!

Becky 

In the class, we will be looking at Kombucha brewing and we will also spend time looking at other drinks, such as dairy kefir and water kefir. You'll gain a better understanding of lacto fermentation, as we look at preservation, the natural way!

Kombucha is an all-natural, raw fermented tea, milk kefir is a cultured dairy drink and water kefir is a water-based version. They are all a delicious dose of goodness for your gut, low in sugar and packed full of beneficial acids, lactic bacteria, enzymes and antioxidants.  They are both known to carry the highest variety (up to 40) of lactic bacterial strains.

In our small classes, we will discuss everything you need to know about fermenting and brewing your own Kombucha at home.  You'll receive your own scoby to take home with you, to begin brewing Kombucha. You will also receive kefir grains to make your own dairy kefir & water kefir at home.

During the workshop, you will get to try several different flavours of Kombucha and kefir we have on the go as well as enjoy some light snacks & fermented vegetables. You will learn how to create your own Kombucha flavours, how to create the lovely natural fizz, how to care for your scoby & kefir grains, maintain and grow them so you may produce kombucha and kefir endlessly. You will leave with recipes and the knowledge to experiment further at home.

This stuff tastes a lot better than anything store-bought, most likely contains more beneficial bacteria. It will save you a lot of money in the long run if you're buying it from stores at the moment!

-Venues-
Our 2 locations are easy to get to in Dalston with 2 stations in walking distance & many bus routes.
or Walthamstow which is close to the underground station on the victoria line , the over ground station and many bus route.

Kombucha & Kefir Making Class - Lacto Fermented Drinks

Sophie

Pasta making workshops are super entertaining for kids and adults, but are also a great way to introduce kids to healthy and tasty food.

How is the class structured?

On arrival, you will find the ingredients laid out and ready to be used. The class will kick off with some fun fact about the "Italian" and the origins of pasta. Then, I will explain what ingredients are used, where ingredients come from, where to get the best ingredients from and why to use those specific ingredients.

The workshop is entirely hands-on. After a demonstration of how to make the dough, everyone will make his/her own pasta. You can make different shapes of pasta: scialatielli, busiate, maccherroni, spaghetti, colourful pasta, tagliatelle (cut pasta) and gnocchetti.

After all the hard work, everyone gets to take the pasta home.

What do kids learn?

How much flour and eggs we use
How to correctly knead the pasta dough
How many minutes you should knead the dough to obtain a smooth and elastic dough
What kind of flours you should use for a perfect dough
How to shape the dough to obtain the pasta
-How to make colourful pasta

Extra skills for the kids:

They find out where the ingredients come from
They learn where to source the best organic, local and seasonal produce in your area
They learn how to knead the dough and what ingredients to use
They learn to focus and follow directions
They learn new words and to measure stuff
They learn to be organised and multi-tasking

Family Pasta Making Workshop

Vera  Sa

In this workshop, we will be looking into preservation (the natural way), with a focus on fermenting and what we know about live foods.

In our small classes, we will discuss everything you need to know about lactic fermentation techniques, particularly around vegetables, and touch on their beneficial effects on our bodies. During the workshop, you will get to try various live lacto fermented goodies we have on the go & some light snacks, along with making three types of your own ferments. A traditional kimchi, a sauerkraut and a kimchi water or other type of seasonal vegetable.

You will get to take home three 3kg of your work (which will cost you over £30 in a health food store) to observe your creations as they ferment, along with the recipes and the knowledge to experiment further at home.
No need to bring anything. We provide everything.

We also provide a light meal and a selection of fermented vegetables & other fermented foods to try.

Fermentation Class - Kimchi, Sauerkraut & More

Rachael

Standard Ticket

Private Booking

The Secrets of Choux Pastry

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Age Requirement

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