Hand lamination with Brooke Carter

A workshop for those looking to hone their hand lamination skills. Come sling dough with Brooke Carter (The Rosemary Bakery) and Adam Pagor (Grain & Hearth) this February! You’ll pick up a few tricks of the trade when it comes to hand laminating croissants and fillings/garnishes. We’ll make butter blocks, practice rolling books, shape various forms of croissants, work on our product presentation, and break bread together with newfound friends.

Come open minded with a willingness to learn a rustic craft, and you’ll walk away confidently excited to continue walking forward with hand laminating. Come get floured with us!

Brooke and Adam have been friends for a while, sharing recipe developments online and in person when Brooke visited us in Whitstable, Kent mid renovation of Grain & Hearth in early 2018. They spent time together practicing their bread and pastry skills round our dining room table and knew they would like to offer a joint workshop in the bakery space if Brooke ever travelled this way again. And here it is! A year on and we’re launching it!

About Brooke

Brooke Carter (@therosemarybakery) started her microbakery in 2014, and has been slinging pastry at her local farmers market since 2016. She is currently based in Texas. Brooke has traveled through the states and Europe alike to study the art of sourdough and become inspired by pastry from different cultures. Each and every pastry that The Rosemary Bakery sells is by hand, from scratch, with local/organic ingredients. Brooke believes it’s possible to make beautiful pastry without the use of machines, and is excited to share her knowledge/skill with those willing to learn

The details

SOLD OUT: February 16th 2020, 10 - 3pm
SOLD OUT: February 17th 2020, 10 - 3pm
Investment: £120

Includes refreshments and a light lunch shared around the table