“All the previous reviews are completely on point. I would have given Joel 6 out of 5 or more. A superb class. Brilliant, passionate, entertaining, helpful teacher who loves his craft, loves imparting his incredible knowledge and has all the credentials to teach. It is a full day of fun, instruction and baking. It started at 10am and we finished around 4pm. One thing to consider that wasn't in other reviews. Joel provides juice, coffee and water and also the baking you make to consume. But given it is a full day of instruction if you need a savory lunch perhaps consider using uber eats like Guzman y Gomez as their is not much time to go and get lunch and not many cafes/restaurants a walk away.”
“I attended the French Croissant Baking Class with the excellent teacher Joel Barda. Had a wonderful day making croissants and danish pastries. It was not just the learning! We had fun making, dacorating and we took home delicious pastries and extra dough! Highly recommend his class!”
“Amazing chef. I request everyone to join his classes. If you are passionate about pastry then you must join his classes. I learned in depth about making crossiant. I am very much thankful to him. Sometimes a small hints, ideas will make a huge difference.”
“This Class is amazing. Joel is so friendly, fun , and the important thing is easy to catch all the information, tips and tricks to make Croissant that he told us. Thanks Joel”
“Joel was very patient and always cheerful , making us laugh and work together. We couldn’t believe the outcome and it was all possible because of all his tips during the class. Doesn’t matter if you are a beginner or a pro , you will have something to learn from Joel.”
“This is an excellent class in how to make croissants and danish pasteries. Joel, our instructor, took us through each stage, step by step, providing clear explanations and answering questions along the way, to the final point where we tasted the products of our labour fresh from the oven.
We started with a provided dough, ready for rolling and layering, and having reached the point where the required number of layers for the croissant and pastries were achieved this was rested while we went through the process of making our own dough from the provided, measured ingredients. This dough was to be for baking at home and once kneeded and shaped it was put away in the coolroom for us to take away at the end of the day. If you're stressed or agitated start kneeding dough! I guarantee you'll be at peace when you look down on your shiny, stretchy, and translucent ball of croissant dough.
Returning to the rolled and layered dough, started at the begining of the day, we were shown how to cut and shape our croissants and how to create different shapes and bases for our danish pasteries. After proving and baking we were presented with our creations, fresh from the oven, with the pastries ready to decorate, as had been demonstrated or to our own creativity.
It is a full-on day, packed with activity, information and wonderful tastings throughout the lesson. All of us created croissants and pasteries of a very high standard, thanks to Joel. There were all levels of bakers there, from very experienced to novices so don't be discouraged by your perception of your own ability. You will leave at the end of the day with fantastic pastries and a wonderful sense of achievement. I certainly did!”
