Croissant Class
Come into our kitchens and discover the art to making the perfect croissant and pain au chocolat! The class is led by Open Bakery's head of patisserie.
Come into our kitchens and discover the art to making the perfect croissant and pain au chocolat! The class is led by Open Bakery's head of patisserie.
Come into our kitchens and discover the art to making the perfect croissant and pain au chocolat! The class is led by Open Bakery's head of patisserie.
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: Airam Garcia Rivero heads the patisserie section at Open Bakery in Kemp Town, Brighton
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)