Croissants Class 02 (Copy)
Croissants Class 03 (Copy)
Croissants Class 04 (Copy)
Croissants Class 06 (Copy)
Croissants Class 07 (Copy)
Croissants Class 08 (Copy)
Croissants Class 09 (Copy)
Croissants Class 10 (Copy)
Croissants Class 11 (Copy)
Croissants Class 12 (Copy)
Croissants Class 13 (Copy)
Croissants Class 14 (Copy)
Croissants Class 15 (Copy)
Croissants Class 16 (Copy)
Croissants Class 17 (Copy)
Croissants Class 18 (Copy)
Croissants Class 19 (Copy)
Croissants Class 20 (Copy)
Croissants Class 21 (Copy)

Menu

  • Croissant Dough
  • Chocolate Croissant
  • Traditional Croissant
  • Hot Dog Croissant
  • Asparagus & Gruyère Croissant
  • Almond Croissants
  • Bourbon Croissant Bread Pudding
  • Crème Anglaise

Class Description

You’ve been asking for it and now it is here!! Learn how to make this technically complicated flaky pastry from scratch and use it to craft our delectable treats. Chef Nate will demonstrate how to mix, laminate, and store croissant dough. Each student will learn how to properly handle croissant dough and how to fill, shape, proof, and bake croissants. We will also flex our savory muscles and not only focus on sweet croissants, but savory ones as well. At the end of class we will sit and enjoy a lovely croissant bread pudding served with a vanilla crème anglaise, with an option to enhance your dish with Bourbon Whiskey. Each student will take home a selection of handmade croissants.

Please Note: This class is not recommended for first time bakers or as a first class at the French Kitchen.

*Please Note: Recipes may be altered based on the availability of products.