On the Advanced Gluten Free day, it's all about treat food for special occasions. We make puff pastry (and turn this into cheese straws or seedy puffs), chestnut focaccia & choux buns, which we finish with cream and chocolate ganache, (or dairy free alternatives). I'll demonstrate french bread and an airy genoise sponge too (which we'll eat for tea!) and talk you through all the techniques and flour combinations needed to make these marvellous bakes. The kitchen team provide a delicious two course lunch on the day.