$85.00
Sunday February 15, 12-4pm.
Croissants have become one of the most trendy and exciting products in the bakery world. A quick jaunt in social media will reveal a dizzying array of shapes, colors and flavors. In this class we review the basics of croissant production, including dough making, lamination and proofing, and explore newer techniques, such as molded croissants, bicolor croissants, and cross laminated croissants. Prior Croissant class not necessary but helpful. Comfortable attire and shoes recommended.