Open Bakery Croissant Class

Making croissants is one of the most satisfying processes in patisserie!

The idea is simple – layers of dough and butter – but making these many many many layers of dough and butter by hand – perfectly even and paper thin – is a real skill and best taught first-hand by someone with experience.

In this class you will:-

– mix and knead the croissant dough, learn how to balance the strength and elasticity of your dough

– learn about the materials and the magical properties that allows flour and butter to metamorphose so wonderfully

– practice laminating the dough – the process of layering dough and butter evenly together

– form the dough into viennoiserie: croissant and pain au chocolat

– see and understand the critical processes of resting, proving and baking the croissant

YOU WILL MAKE, BAKE AND TAKE HOME: baked croissant; baked pain au chocolate; raw croissant and pain au chocolate to freeze or bake at home; an enriched dough to take home to bake in a way you choose.

LUNCH INCLUDED: also coffee and cakes in the afternoon break

FULL DAY CLASS: 10:45 a.m to 4 p.m. (may end a little later)

YOUR TEACHER: Gniewomir “G” Wojtala heads the patisserie section at Open Bakery in Kemp Town, Brighton and Airam Garcia Rivero; Sous Patisserie Chef of 5 years

Under 16’s need to have a place booked and accompanied with a paying adult.

ALLERGENS : egg, milk, wheat gluten

(please contact for detailed allergen information)