Croissants, Danishes, and Kouign Amann: Two Day Workshop

A two day, hands-on course, with a light meal served with wine and beer. Day one is Thursday, May 23 from 6:00pm - 9:30pm, and day two is Friday, May 24 from 6:00pm-10:00pm. Class is limited to 12 students. Review our registration and cancellation policies here.

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 Day One, you will work in teams to learn how to laminate a yeasted dough and allow your dough to rest overnight. Return on Day Two, and transform your doughs into Kouign Amann, a Breton treat with a crunchy caramel crust, Croissants, both classic and filled and Danishes, shaping and filling them to make snails, bear claws and other classic shapes. 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!

MENU

Croissants: Classic Croissants, Chocolate Croissants, Almond Croissants, Ham & Cheese Croissants

Danishes: Cinnamon Snails, Cream Cheese Pockets, Bear Claws, Pinwheels, Danish Braid 

Kouign Amann—sweet and salty croissant pastries
 

This menu contains the following common allergens: Egg, Soy, Tree Nuts, Dairy, Wheat, Soy from chocolate emulsifiers. 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 sustainability.

_{Photo by Conor Brown on Unsplash}