I picked Su up at 8.15 and we headed off for The School of Artisan Food on the Welbeck Estate, for a day course on baking Viennoiserie. Had a fab time - very knowledgeable tutor and a nice group of people . Came home vis Js to drop off some of the fruits of my labours with him, but still have plenty to share around during the week. We made croissants, pain au raisin, pain au chocolate, fruit and custard Danish and cinnamon palmiers. Didn’t use these basket type things though which are for proving sourdough loaves.