Tuesday, June 19, 2018 6:00pm to 10:00pm
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3674 18th St.
San Francisco, CA 94110United States
A two day, hands-on course, with each day with 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.
To register for the entire two day workshop, please purchase tickets for Monday June 18th by clicking here.
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)