Have you seen the highly instagrammable two-toned croissants and pain au chocolats? In French we call that “bi-color,” or “two-colored.”
I will teach you how to do bring your croissants to a higher level by teaching you this technique while making strawberries and cream croissants, bi-color pain au chocolats (or as people in southern France call them: chocolatines), pistachio and chocolate chip pain suisse and blueberry cream cheese danish.
Croissants I is not a prerequisite for attending the class, however it is beneficial/encouraged. In Croissants I each student works independently to knead and laminate croissant dough by hand; Croissants II builds on that foundation by teaching new techniques, shapes, and fillings.
For ages 13 & up. Participants younger than 16 must be accompanied by an adult. Each attendee must purchase a ticket.
