The Croissant Workshop

In this hands-on class, you will make detrempe and beurrage, then learn how to fold, shape, fill and bake to achieve flaky and delicate croissants! We will discuss dough composition and lamination, yeast fermentation, gluten development and flavor formation. We will make Traditional Butter Croissants, Pain au Chocolat (chocolate croissants) and Croissants au Jambon (Ham and Cheese). You will leave with a bunch of croissant dough you can put in your freezer. Your guests will think you went to France!