Galette Des Rois Workshop

During this workshop, our Le Cordon Bleu Master Pâtisserie Chef will demonstrate and guide you through the preparation and baking of authentic Galette Des Rois (Kings Cake) a traditional French dessert enjoyed in Januray.

What is a Le Cordon Bleu Workshop? A Le Cordon Bleu workshop involves hands on kitchen activity. Be personally guided by world class chefs within our industrial kitchen classrooms. Learn techniques to elevate your cooking during an intensive day course, light lunch included.

Date: 24th January 2026

Time: 9am – 4pm (light lunch is included)

Location: Level 2, 52 Cuba Street, Te Aro, Wellington

Allergies: Ingredients in this class contain the following allergens: Wheat, egg, treenuts, soy, and dairy. Please note, our pâtisserie kitchen stores varieties of nuts and traces will be present in the environment (but only almond will be directly used in this workshop).

You Will Create:

• Inverted Puff Pastry
• Almond Cream
• Two Galettes des Rois to bring home

Course Details: During the workshop, you will learn the following skills:

• The roles of the ingredients
• Making inverted puff pastry
• Lamination skills
• Cutting and decorating skills

Course Includes: All ingredients and equipment supplied, a light lunch is included. Everything you make is yours to take home.

Contact Details: +64 4 472 9800 | nz@cordonbleu.edu