Master the Art of Laminated Pastry
Learn the techniques behind flaky, buttery croissants in this hands-on two-night workshop with pastry chef Jérôme Boulanger.
Across the two nights, participants will work through the essential stages of croissant dough, including:
- Mixing and bulk proofing
- Butter lamination
- Croissant and Danish shaping
- Final proofing
Participants will learn how each stage contributes to the texture, structure and layers of the finished pastry.
Take Home Your Creations
Participants will prepare and take home approximately 8–12 croissants, depending on the formulas used for the workshop.
- Printed recipes and formulas with step-by-step instructions
- Commonwealth College apron
- Certificate of completion