Hands-On Croissant Class

About this class

Chef Olivier Dessyn, Ritz-trained and founder of the Greenwich Village bakery known for its laminated pastries, teaches the full croissant-making process from scratch in the working bakery kitchen. Students fold butter into dough, shape the crescents, proof them, and bake a full dozen to take home along with recipe and timing cards. Classes are capped at eight students and fill up two to three weeks in advance on weekends.