Students would be making for 5 consecutive days to ensure that they perfect it under our guidance.
| Title | |
|---|---|
| Croissants | Croissant using T 55 French Style Flour |
| Danish Pastry | Danish Pastry using T 55 French Style Flour |
| Pain AU Chocolat | Pain Au Chocolat using T 55 French Style Flour |
| Tissue Bread | Tissue Bread using T 55 French Style Flour |
| Fee | Rs. 15000 |
Students would be making for 5 consecutive days to ensure that they perfect it under our guidance.
| Title | Content | |
|---|---|---|
| Date | January 13, 2026 – January 16, 2026 | |
| Time | 9:30am – 6:00pm | |
