Croissant and Pain au Chocolat

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 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: Vegetarian quiche with house salad. There will also be a break for tea/ coffee and some moelleux au chocolat.

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 be accompanied by a paying adult.

ALLERGENS: egg, milk, wheat gluten

If you would like to purchase this class as a gift for somebody else, you can buy them a Croissant Class Gift Voucher and they can book a class at a time that is convenient for them.

(please contact for detailed allergen information)