This course is designed to explore in depth the essential techniques and important aspects to understand involved in making sponges, creams, tart pastry (sweet or savoury) time and temperature in baking, finishing touches and lots more. All ingredients and equipment are supplied, and you will take your creations home with you. Throughout the year, the flavours of the tart and gateau will vary and follow the seasons, but the core aspect is the same and can be adjusted accordingly. We gather from nine am for a 9.30 am start.