Fruit fillings, glazes and garnishing techniques, along with artisan bread tips and tricks, will be on show at the Pastry, Cake and Artisan Bread Clinic, scheduled for August 26 and 27 in Silverwater, New South Wales.
Bakers and pastry chefs will be given the chance to immerse themselves in European excellence at the event, which is hosted by Bakels.
Technical advisor at Australian Bakels, Steve Anderson, said the clinic is suited to all baking and pastry professionals with a passion for quality bakery and patisserie.
“All skill levels are welcome. Professionals will go away with new and exciting ideas for their patisserie and bakery range. They will be presented with unique products that will provide the opportunity to revitalise their current range, increase customer satisfaction and present a point of difference in a competitive market place,” he said.
Austrian master pastry chef Fritz Mayer will be presenting a range fruit fillings, glazes, cake and sponge mixes, as well as demonstrating several finishing techniques using chocolate, glazes and icings.
Swiss artisan baker and technical advisor Pascal Huerlimann will be presenting a range of European artisan breads, and providing information on how to impress customers with premium European-style products.
For more information and to reserve a place, contact Steve Anderson at email@example.com before Friday, August 1, 2014.