New for 2017 we are introducing our first laminated dough baking class! Typically it takes around 24 hours to make delicious flaky croissants and Danish pastries, but in our 3 hour class we will be working on pre made dough as well as making your own to take home and bake too. You will leave with a selection of plain and almond croissants, pain au chocolat and pastries in addition to raw dough to make your own batch at home too.
During the class we will learn how to make a laminated, butter rich dough, and also discuss which ingredients and techniques to use. We will also make a frangipane filling (for the perfect almond croissant), creme patissiere (for Danish filling) and highlight different techniques to create pinwheels, plaits and the classic crescent shape we all know and love!.
There is truly nothing like the aroma of fresh croissants straight from the oven, and we will spend an action packed 3 hours shaping, rolling and baking our goodies ready for you to take home along with recipes and notes from the day to make again and again!