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Join expert pastry chef Laurie and learn to make two classic yeasted French pastries in this in-depth, two-day artisan bread workshop. The first day we’ll mix and prepare the croissant and brioche doughs, and learn how to laminate croissant dough and mix and handle yeast doughs. The second day we’ll roll, shape and bake, creating croissants, Danish pastry, pain au chocolat (chocolate croissants) and beautiful brioche rolls. Vegetarian, with dairy and eggs. Class price is for two consecutive days. Class size limited to 14.
Members: $80, Non-members: $90
- Monday Sep 16, 6:30-9pm; Tuesday Sep 17, 6:30-9pm. Redmond
- Thursday Sep 26, 6:30-9:30pm; Friday Sep 27, 6:30-9:30pm. Edmonds
- Thursday Oct 3, 6:30-9:30pm; Friday Oct 4, 6:30-9:30pm. Issaquah