Bega Valley bakery apprentices got a taste of the secrets behind making croissants at a workshop held at the TAFE NSW Bega campus.
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Teacher in baking trades TAFE NSW Herve Boutin said to make a good croissant you need a minimum of eight hours, so the most important aspects were time and method.
“It’s a product that will not tolerate shortcuts,” he said.
Mr Boutin said the workshop was about reinforcing the basics to apprentices, so they understood the fundamental skills.
They were taught calculations for a consistent fermentation process, as even the weather could change the process, as well as how to explain to customers the impact their products could have on their diet due to the sugar and fat content.
“I want to create a generation of passionate bakers,” Mr Boutin said.
“You become passionate about things which you feel like you know to make well.”
Along with croissants he was also teaching the apprentices to make soft rolls, selecting these products because he thought they had the technical complexity they needed to learn about.
“In this job, as any job, we are always an apprentice,” Mr Boutin said.
“You move on and get experience, but you never know everything about everything. We are always learning.”