Croissant

Spend six absorbing hours learning how a few simple ingredients become crisp, honeycombed croissants. This is a patient, practical class where we work through the whole process together, from mixing the dough to shaping the final pastry.

You will make a butter block, laminate the dough, build clean layers and learn how temperature affects every stage. We will also look at fermentation, proofing and baking so you understand what makes a croissant light, flaky and beautifully structured.

You will take home baked croissants, shaped pastries ready to bake, fresh dough, a butter block and detailed notes. Lunch, tea and coffee are included.