Monday, March 5, 2018 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110United States
A two day, hands-on course, with each day a light meal (bread, butter, cheese, seasonal salad) served with wine and beer. Day one is Mon March 5 is from 6-9:30, and day two is Tues March 6 from 6-10 pm.
Croissants, danishes, kouign amann, oh my! These buttery, flaky, mouthwatering gems of your local bakery's case are within your reach as a home baker! To fully delve into lamination, the technique that creates the flaky layers that define these pastries, we invite you to a two day workshop with Jennifer, our resident baking instructor. On the first day, you will work in teams to learn how to laminate a yeasted dough and allow your dough to rest overnight. Return on Tuesday, revisit your doughs, and transform it down three pathways: making kouign amann, a Breton treat with a crunchy caramel crusts, making croissants, both classic and filled, and making danishes, shaping and filling them to make variations. You will walk out of our classroom with the knowledge and confidence to make these treats out of your own home, and a tummy full of sweet treats as proof!
Croissant: classic croissants, chocolate croissants, almond croissants, ham & cheese croissants
Danish: cinnamon snails, cream cheese pockets, bear claws, pinwheels, Danish braid
Kouign Amann: sweet and salty croissant pastries
Jennifer Altman began her culinary journey at age eight baking and cooking for her family and friends. After a career in science, she followed her passion and became a pastry chef. She is now a culinary instructor teaching both professional and amateur cooks nationally and internationally. She loves anything to do with food—cooking, gardening, recipe developing, teaching, and is particularly interested in food sustainability.
(photo courtesy of Pexels)