18 Reasons: Croissants, Danishes, and Kouign Amann: Two Day Workshop

Croissants, danishes, kouign amann, oh my! These buttery, flaky, mouthwatering gems are within your reach as a home baker! To dive into lamination, the technique that creates the flaky layers that define these pastries, we invite you to a two-day workshop with Jennifer.

On day one, you will work in teams to laminate a yeasted dough and allow your dough to rest overnight. On day two, you’ll transform the risen dough into kouign amann, a delectable sweet and salty Breton treat with a crunchy caramel crust; croissants, both classic and filled; and Danishes in various shapes. Each day, a light meal (bread, cheeses, dips, and salad) is served with wine and beer as we dig into our pastries. Leftover pastries will be packaged and sent home with students.

You leave with knowledge and confidence to make these treats at home, and a tummy full of sweet treats as proof!

Times and Dates: this is a two-day course with different times on each day. Day one is Friday, June 12 from 6 – 9:30 pm. Day two is Saturday, June 13 from 4 – 8 pm.

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Croissants: Classic, Chocolate, Almond, and Ham & Cheese Croissants

Danishes: Cinnamon Snails, Cream Cheese Pockets, Bear Claws, Pinwheels, Danish Braid

Kouign Amann – Sweet and Salty Croissant Pastries