Spring School Series: Croissant Dough Class

Take your baking—and your appreciation for buttered layers—to new heights in this hands-on, fast-paced workshop. You’ll explore the art of laminated doughs by working with puff pastry, rough puff, and croissant dough, learning what sets each apart and why technique and temperature matter so much. Discover the baker’s secrets behind lamination, folds, butter management, and egg washing while shaping croissants and preparing doughs you can finish at home.

Along the way, enjoy guided tips, tasting, and small sips of BSF wine as the pastries bake to golden perfection. It’s tactile, indulgent, and designed to leave your baking repertoire forever flakier