Have you ever wondered how they get all those flaky layers in a classic bakery croissant? Well the trick is called Lamination. We will show you how to make Bakery fresh croissants at home in our 3 hour class.
Croissants are buttery, flaky, viennoiserie pastry named for its crescent shape. Croissants and other viennoiserie are made of a layered yeast-leavened dough. These are so special we don't make them on a routine basis.They take a lot of hours and a lot of real Imported Butter.
Some might think that they are too hard to make or too expensive. We will let you make that judgement call when you have tasted that first flaky, buttery bite. Bring some containers so that you will be able to take croissants home. Want to know more. Read the croissant blog by Michele one of our class participants.