Laminated Pastry Workshop

About this class

The Cheeseboard Collective's laminated pastry workshop teaches the folding and butter layering technique behind croissants and other laminated doughs, from making the initial dough and beurrage through the fold sequence that produces hundreds of flaky layers. The class is taught by cooperative bakers who make laminated pastry daily and covers both the technique and how temperature and timing affect the result. All flour, butter, and equipment are provided and you take your baked pastries home.