Kouign Amann

A hands-on in-person cooking class. Alongside the baked goods, a hearty snack of cheeses, veggies and dips, and a seasonal salad will be served with wine and beer. This class is limited to 12 students. Review our registration and cancellation policies here. 

Kouign Amann has been around since the late 1800s. It was unknown to the US market until relatively recently where it now has a cult-like following. Known as butter cakes in Brittany (kouign means cake and amann means butter), it is like a croissant with a sweet, crunchy caramel crust encasing a flaky, buttery center. In class, you’ll learn how to laminate dough, which is an essential technique for kouign amann and many iconic pastries, like croissants and danishes. We’ll make them plain and with various fillings. Get your sweet tooth ready!

MENU

Kouign Amann - Plain, Fruit Filled, and Chocolate Filled

This menu contains the following common allergens: Dairy, Wheat, Soy (in the chocolate) If you have allergies or dietary restrictions that concern your ability to cook along, please e-mail info@18reasons.org before purchasing a ticket.

Let’s Cook Together! 

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 

_{Photo by Fuzheado on Wikimedia Commons}