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Event Series Event Series: Laminated Dough

Laminated Doughs

April 6 @ 12:00 pm 5:00 pm

April 7 @ 12:00 pm – 5:00 pm

rolled croissants on a baking sheet, laminated dough

Age Group

Adults 18+

Julien Otto

2 DAY CLASS. Join us for a truly indulgent and educational culinary experience with Master Baker, Julien Otto, as your expert guide.

In this two-day workshop, we’ll explore the art of lamination techniques, inspired by the legendary James Beard award-winning cookbook, The Art of French Pastry by Chef Jacquy Pfeiffer. Get ready to embark on a delightful journey into the world of laminated bread and pastries.

We’ll begin with the foundation of lamination, making croissants and chocolate croissants from scratch. You’ll discover the art of layering and folding dough to achieve those iconic flaky layers. Finally, you’ll elevate your skills by preparing puff pastry and mousseline cream to create the classic French dessert, Mille-Feuille (Napoléon).

The workshop spans two days to ensure a comprehensive learning experience, and attendance on both days is required for the best results. All materials and ingredients will be provided, so you can focus on the learning and baking process. Chef Julien will guide you through every step of the process, from mixing the perfect dough to achieving the ideal buttery, crispy finish. You’ll leave the workshop with new skills, delicious pastries, and the confidence to replicate these delights at home.

Please note that your attendance on both days is required for this class to ensure you get the most out of this laminated bread-making experience. A light lunch will be served for both days.

If you don’t already own The Art of French Pastry and would like to reserve a copy to be picked up at your class, click here to add it to your cart.


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