This class is what we’re calling an “intensive,” as it will be our longest and most advanced class to date.
In this much-requested class, each student will learn how to laminate croissant dough on our professional sheeter, then shape and bake a variety of pastries, including classic croissants, chocolate croissants, and several Danish shapes and flavors. You’ll also learn how to properly proof your dough and bake your creations to golden perfection in our rack oven.
Since croissants take three days to produce, we’re packing this class full of information, hands-on practice, and (hopefully) lots of fun. You’ll leave with plenty of goodies to share with friends… and some well-earned bragging rights, too! ;)
COST: $195 per person. Class is from 9am-2pm (5 hours) and includes all ingredients, equipment, and instruction from Little Loaf’s head baker and co-owner (Colleen Orlando) and head of Lamination (Jen Evans).
This class is what we’re calling an “intensive,” as it will be our longest and most advanced class to date.
In this much-requested class, each student will learn how to laminate croissant dough on our professional sheeter, then shape and bake a variety of pastries, including classic croissants, chocolate croissants, and several Danish shapes and flavors. You’ll also learn how to properly proof your dough and bake your creations to golden perfection in our rack oven.
Since croissants take three days to produce, we’re packing this class full of information, hands-on practice, and (hopefully) lots of fun. You’ll leave with plenty of goodies to share with friends… and some well-earned bragging rights, too! ;)
COST: $195 per person. Class is from 9am-2pm (5 hours) and includes all ingredients, equipment, and instruction from Little Loaf’s head baker and co-owner (Colleen Orlando) and head of Lamination (Jen Evans).
