We know that butter makes food better. But which butter, and why? In this course, we will explore the wonders of lamination and see how only a few folds of butter and dough result in dozens of flaky layers. Pastries will be the focus, but we will also make a shattering tart dough that can be sweet or savory. Students will shape croissants as well as Kouign Amann (queen a-mahn), a sort of caramelized croissant from the Breton region. We will explore into the many for a rough puff pastry dough, from appetizers to tarts to pastries, enjoy a quick scone recipe, and demonstrate the making of cultured butter.

This class is suitable for all levels of baking experience, although some familiarity with dough is always helpful.

This course is open to students ages 16+. Youth ages 12+ are welcome to register with an adult. Adult/child pairs will complete two projects and pay two materials fees. A 25% tuition discount applies to the youth registrant when registering with a full-paying adult; call to register.

Required Tools

• Your favorite apron, if you wish
• Containers for bringing home about 14 croissants, a half-dozen Danish, and a half-dozen Kouign Amann.