In-Person Class

Lofty Layers: Crafting Croissants

$145.00
Duration: 4 hours
Pan de Chocolat
Croissants
Rolling dough for pan de chocolat
Pan de Chocolat - select to zoom
Croissants - select to zoom
Rolling dough for pan de chocolat - select to zoom
In-Person Class

Lofty Layers: Crafting Croissants

$145.00
Duration: 4 hours
Wed, Oct 30 1:00 PM (ET) VT ...loading availibility Register
Fri, Nov 15 1:00 PM (ET) VT ...loading availibility Register
Sat, Nov 23 1:00 PM (PT) WA ...loading availibility Register
Tue, Nov 26 1:00 PM (ET) VT ...loading availibility Register
Sat, Dec 7 1:00 PM (ET) VT ...loading availibility Register
Mon, Dec 30 1:00 PM (ET) VT ...loading availibility Register
Sun, Jan 5 1:00 PM (PT) WA ...loading availibility Register
Fri, Jan 10 1:00 PM (ET) VT ...loading availibility Register
Fri, Jan 31 1:00 PM (ET) VT ...loading availibility Register
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Thu, Feb 13 1:00 PM (ET) VT ...loading availibility Register
Fri, Feb 28 1:00 PM (ET) VT ...loading availibility Register
Thu, Mar 13 1:00 PM (PT) WA ...loading availibility Register
Sat, Mar 15 1:00 PM (ET) VT ...loading availibility Register
Thu, Mar 20 1:00 PM (ET) VT ...loading availibility Register
Sun, Mar 30 1:00 PM (ET) VT ...loading availibility Register
Sun, Apr 6 1:00 PM (ET) VT ...loading availibility Register
Sat, Apr 26 1:00 PM (ET) VT ...loading availibility Register

Class Description

Unlock the secrets of crafting these tricky pastries in our immersive croissant-making class. Throughout this experience, you'll uncover the precise techniques to encase the butter, expertly fold the dough, skillfully cut and shape it, and ultimately achieve the perfect bake. 

Delve into the art of laminated dough, and by the end of the class, you'll have the knowledge and skills to produce crisp, golden-brown croissants and irresistible pain au chocolat.

Class Details

  • 4 Hour Class 
  • Instructor led class in our state-of-the-art classrooms 
  • Class size limited to 16 participants. 
  • In addition to items baked in class, students will leave with a fully laminated dough, ready to bake or freeze. Consider bringing a cooler if the dough needs to be transported more than a couple of hours.