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Christmas Breads Workshop

8th December @ 12:00pm - 3:30pm

| £125

Make a deliciously rich buttery Brioche dough and transform into Sticky Apricot, Cranberry & Almond Stollen Buns, a simple buttery brioche loaf. Also make the magical, savoury Festive bread from Provence a Pompe a l’Huile, this decorative, deep golden, bicycle wheel shaped bread, a savoury, olive oil version of brioche, is made to be shared among friends, traditionally torn and never cut, it will adorn a festive table. Pompe a l’Huile is fabulous with a smoked salmon starter, most soups and beautiful served with a cheese board; it can be tied with a red ribbon to make a lovely gift. All these breads freeze well.


8th December 12:00pm
8th December 3:30pm
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Divertimenti South Kensington Cookery School
227-229 Brompton Road London, SW3 2EP
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