Croissants, Danishes, and Kouign Amann: Two-Day Workshop - Cancelled

Thursday, April 9, 2020 6:00pm to 9:30pm
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3674 18th St.
San Francisco, CA 94110
United States
Member Price: 

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 Thursday April 9th from 6-9:30 pm, and day two is Friday April 10th from 6-10 pm. Class is limited to 12 students.


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

This menu contains the following common allergens: dairy,, eggs, nuts and wheat. Let us know if you're allergic to anything by sending us a note at before purchasing a ticket.

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 by Kaley Dykstra on Unsplash