Bakery
Event
Croissant class
Butter blocks, turns and the patience in between. You'll shape a dozen croissants and bake them before you leave.
Laminating is the part of baking that looks like magic and is mostly temperature control. We'll show you how Tomás does it at 4am, slowed down and with time for questions.
What we'll cover
- Making and shaping a butter block
- Three single turns, and why cold matters more than force
- Cutting, rolling and proving croissants and pain au chocolat
Good to know
It's a long evening on your feet, with dinner from the kitchen halfway through. The dough is made the day before, so you'll start laminating straight away.
The Sunday Loaf
One short email every Friday with the weekend bake list.