Laminated Doughs: Croissants and Puff Pastry
TIME
December 19 @ 4:00 PM - December 20 @ 4:00 PM
Join us for an in-depth, two-day baking workshop dedicated to laminated doughs, where you’ll learn to create two of the most iconic pastries: croissants and puff pastry. This class is designed to give you a deep understanding of lamination techniques, dough handling, and professional baking tips you can use at home.
Friday Dec 19th 4p-7p
Saturday Dec 20th 1p-4p
Day 1: The Foundations
Introduction to laminated dough: techniques, ingredients, and timing
Make détrempe (dough) and prepare the butter block
Learn the lamination process: turns, folding, and resting
Begin croissant dough and puff pastry dough
Day 2: Shaping & Baking
Shape and proof classic croissants, pain au chocolat, and other variations
Roll, cut, and assemble puff pastry items (sweet and/or savory)
Bake and troubleshoot for perfect lift and flakiness
Tips on storage, freezing, and using puff pastry creatively
Take home your pastries, dough, and a detailed recipe packet
This workshop is ideal for intermediate home bakers or enthusiastic beginners ready to take their skills to the next level. All materials, ingredients, and light refreshments are provided.
Important Info
Registration Policy
Only Registered Students are allowed in the classroom.
6 Student Minimum for Class to be held.
Classes begin promptly at the scheduled times, please be courteous to other students and arrive on time.
If this class is fully booked and you would like to be added to our wait list, please call the store - San Antonio: (210) 475-3032 or Austin: (512) 371-3401.
Cancellation Policy
No refunds; no exceptions. Transfers are only allowed when we are given 48 hours notice of your absence.
If you are unable to attend the class you registered for, send someone to take your place.
The picture is for inspiration only. Actual results depend upon individual skill and personal preference.