November 7 | Puff Pastry and Croissants

This class is suitable for anyone keen to get baking. No previous bread baking experience is required. We will learn to work with yeast dough, the difference between fresh and dried yeast, hand kneading vs. kneading in a stand mixer, the effects of longer resting periods (fermentation). We will talk through the importance of having the right ingredients and kitchen kits and the hidden ingredients in bread and pastry – time, temperature, and the best tool – your hands. We will of course learn the technique and process of laminating dough and each student will make a batch of puff pastry to take home. We will work together to make croissants. Included in this class is dinner with wine, a hands-on class with instruction and a thorough recipe pack that includes bonus recipes and a section on sourcing ingredients.