Enjoying an amazingly good croissant in a bakery is one thing….mastering the art of making them is yet another.

Those buttery Croissants and other delightful flaky Breakfast Pastries are made using lamination, a baking technique employed here -- in which alternating layers of yeasted dough with butter is KEY.

Be prepared to roll up your sleeves... and then roll out some dough!

Well worth your effort, this class offers insight into an advanced technique that, at first, may seem more labor-intensive than others, yet by class's end, you may agree that the end result well worth all the work. Take it from me, people will be impressed!

By the end of class, I guarantee you will be the creator of a delightful layered breakfast pastry that is not only crispy and flaky, but also tender and light. In addition to the laminated doughs, we will make some very tasty enriched dough products.

Products covered include:

Classic Croissant, Whole Wheat Pretzel Croissant, Sweet & Savory Danish variations, Gibassier, and Puff Pastry Dough.