Sourdough, Danish Pastry and Chocolate

A hands-on course for early professionals and first-year culinary students.

• Sourdough and poolish fermentation methods
• Sourdough breads and baguettes
• Braided and filled sourdough rolls
• Small cakes like tartelettes and Danish almond cake
• Buttercake, sponge cake, and pound cake with gel and ganache
• Decorative elements using marzipan and gumpaste flowers
• Introduction to chocolate tempering techniques theoretical knowledge.

This intensive five-day program in Ringsted provides a foundational understanding of fermentation, classic baking techniques, and chocolate tempering. Students will blend hands-on practice with essential

Participants will master sourdough baking, small cake production, and decorative pastry techniques while developing efficiency in ingredient selection and professional kitchen workflows.

Ideal for early-career bakers and pastry chefs seeking to refine their craft and build confidence in classic baking techniques.