The Croissant Workshop

Pull a croissant apart and watch it shatter into buttery layers. Over three hands-on hours, you make them from scratch. Your chef instructor teaches the lamination, the folds and layers behind those flaky sheets. You bake two ways: a savory roasted leek and Gruyère croissant and indulgent croissant sticky buns. You leave with the method down and the confidence to bake bakery-quality croissants at home. This one runs long and leans advanced, so come ready to work. Seats are limited.