Classic Croissant Making & Curd Workshop

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. This class is split into 2 parts on 2 days for proper lamination to occur.  You won't be "rolling" dough for hours so we will make a curd and a creamy mascarpone to go with the croissants.

Day 1 - Make the Dough, Butter Block and start with the lamination process.

Day 2 - Rolling, Rising and Baking

Classic Croissants are buttery, flaky, Viennoiserie pastry named for its crescent shape. Croissants and other Viennoiserie are made of a layered yeast-leavened dough.

• You will be standing, cooking and working for most of the class
• Please wear comfortable, closed-toe shoes and have long hair tied back
• small classes designed for individualized hands on instruction