Flaky Homemade Croissants

About this class

Spend the morning making croissants from scratch, learning the lamination technique that creates the layered, flaky interior that distinguishes a real croissant from a bread roll. You work the dough yourself through every stage, and the instructor explains why each step matters so you can troubleshoot at home. You take your croissants out at the end of the session and the technique transfers directly to other laminated pastries.