Croissant Workshop

About this class

Making croissants properly requires patience and repetition, but the reward is a laminated dough that shatters into flakes with the first bite and reveals those characteristic honeycomb layers. In this three-hour intermediate class, you'll make the détrempe (the initial dough), lock in the beurrage (the butter block), and practice the tourage, the precise folding process that creates the layers. You'll shape your croissants, proof them, and bake a full tray to take home. Your instructor explains the science behind lamination so you can troubleshoot at home. Some baking experience helpful but not required. All ingredients, aprons, and recipes provided.