June 4, 2022
There are very few places outside of France where you can get a truly great, flaky, warm from the oven, buttery croissant. We’ll teach you the key techniques for working with a yeasted dough, creating a butter-laminated dough (layering the dough with butter and folding it over), proofing them to achieve the right texture, and finally, baking them to a rich golden brown. When you taste the buttery flavor of your croissants fresh from the oven, you’ll be so happy that you made the investment in making them from scratch.
Students will learn how to prepare a flaky croissant dough by incorporating a butter block into the dough block, using a classic 3 step folding process.
Upon check-in, students are provided aprons and storage for personal items before visiting the handwashing station. Refreshments will be self-served prior to settling into a thoroughly cleaned and sanitized workspace. Tools and materials will be distributed before instructor takes the class step-by-step through the process of making croissant dough, rolling, cutting, filling, and baking to buttery, flaky perfection. Each student will bring home approximately 1/2 dozen regular croissants, and 1/2 dozen chocolate croissants in a pastry box.
Join the waitlist to be emailed when seats becomes available