Join us for an evening of hands-on baking with our head pastry chef. This class covers lamination from first principles: building the butter block, locking it into the detrempe, and the three-fold sequence that yields 27 layers. We will proof, shape, and bake a full batch of croissants together, and every guest takes home a dozen plus the starter dough. Aprons, tools, and all ingredients are provided; just bring closed-toe shoes. A gluten-free station runs in parallel with dedicated equipment so cross-contact is never a question. Coffee, tea, and a tasting flight of last season's favorites round out the night. Seats are limited to keep the ratio at six guests per instructor, and this session historically sells out within the first hour of the drop, so set an alarm. Doors open thirty minutes early for check-in and a welcome pour. Street parking is free after 5 PM.
Join us for an evening of hands-on baking with our head pastry chef. This class covers lamination from first principles: building the butter block, locking it into the detrempe, and the three-fold sequence that yields 27 layers. We will proof, shape, and bake a full batch of croissants together, and every guest takes home a dozen plus the starter dough. Aprons, tools, and all ingredients are provided; just bring closed-toe shoes. A gluten-free station runs in parallel with dedicated equipment so cross-contact is never a question. Coffee, tea, and a tasting flight of last season's favorites round out the night. Seats are limited to keep the ratio at six guests per instructor, and this session historically sells out within the first hour of the drop, so set an alarm. Doors open thirty minutes early for check-in and a welcome pour. Street parking is free after 5 PM.
