Available Classes
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PANETTONE AND LIEVITO MADRE MASTERCLASS
Alessandro Bartesaghi
Sydney 5–6 November 2026
Timing: Full 2-day masterclass, 8:30 AM to 4:30 PM (indicative).
Price: $1,400 GST inclusive
Deposit (30%): AUD $420
Remaining balance: AUD $980 (due one month before the class)
This class is dedicated entirely to:
● Lievito Madre management
● Panettone theory and troubleshooting
● Three Panettone varieties (Classic, Milk chocolate and Cranberries, Chocolate Dough)
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SPECIAL OFFER
Book both masterclasses and receive 15% OFF
Both Masterclasses: AUD $2,380 (incl. GST) (Save AUD $420)
Booking Price
One Masterclass: AUD $1,400 (incl. GST)
Early Bird Sale: Get 10% off a single masterclass when you book by 31 August.
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VIENNOISERIE MASTERCLASS
Alessandro Bartesaghi
Sydney 2–3 November 2026
Timing: Full 2-day masterclass, 8:30 AM to 4:30 PM (indicative).
Price: $1,400 GST inclusive
Deposit (30%): AUD $420
Remaining balance: AUD $980 (due one month before the class)
This class is dedicated entirely to:
● Mixing, shaping and proofing croissant and Danish doughs
● Lamination and cross lamination
● Coloured dough skin techniques
● Troubleshooting and consistency
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Catering is provided! It includes:
Water, tea, and coffee
Lunch
You’ll be asked to specify any dietary requirements in the booking form.
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What to Wear:
Chef/Baker top and apron -
To Book the Class:
Click on the BOOK NOW button above, fill in the form, and email it to al.bartesaghi@gmail.com. Upon receiving your booking form, a confirmation email will be sent within 2 business days.
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To secure your spot, complete the registration form and email it to al.bartesaghi@gmail.com.
Upon receipt, you will be contacted to confirm and receive an invoice.
A 30% deposit ($420) is required to confirm participation.
The remaining balance ($980) must be paid no later than three weeks before the class date.
A reminder will be sent closer to the due date.
Failure to make the full payment on time may result in cancellation without notice.
Class sizes are limited and are allocated on a first-come, first-served basis.