Intensive Lamination 1-Week Workshop
$895 per person
What You'll Learn
By the end of this workshop, you will know…
- How to prepare a yeasted laminated dough from start to finish
- How to prepare homemade puff dough, with hundreds of light flaky layers
- How to shape doughs into different pastries with a variety of sweet and savory fillings
About This Class
Whether it’s kouign amann, puff pastry, or pain au chocolat, laminated dough is one of the most versatile techniques to know in a professional pastry repertoire. This intensive five-consecutive day workshop will drill deep into the technique for perfecting these doughs in a variety of applications. Great for accomplished home bakers looking to take their skills to the next level, or professionals aiming to broaden their foundation of technique.
The flaky yeasted dough we know so well from croissants and puff pastry has many unique characteristics and under the tutelage of Chef Nicole Plue, you will learn professional techniques for transforming the dough into exquisite baked goods. Through her lectures, demonstrations, and plenty of hands-on work with each student, you will learn about key ingredients, equipment needs, technique and skills, and how to troubleshoot your own batches of dough. Once you learn the foundational doughs, you will prepare many variations, including fillings and glazes, to make your pastries both look and taste incredible.
A light lunch will be served each day of class.
- Wine included
- Light meal served in class
- Work in teams
- Suitable for vegetarians
The average duration of our current cooking classes is 2 hours, which is predominately hands-on work. You will be standing for the majority of class, cooking at your work station as your instructor demonstrates techniques and walks around providing individual feedback.
Due to COVID-19 regulations, we can not have students congregate in the building before class starts. Doors will open 5 minutes prior to class starting and we will begin promptly on time. Students will be asked to queue up outside the door of the school, safely distanced (sidewalks are clearly marked) and will be let in the school just before class begins.
Please arrive at the school with your own mask on. You will be given a new, disposable mask to wear in class to ensure what you have on hasn’t been contaminated prior to entering SFCS. We will have extras available should you need one while at school.
Wear comfortable clothes and close-toed shoes (remember, you’ll be on your feet cooking). The kitchens at SFCS are fully equipped with everything else you need, including clean aprons.
Due to COVID-19 regulations, we will not be serving food or drinks during class, We will, however, be sending you home with both ingredients and finished food items so you can enjoy them later, and practice as well.
Wear casual clothing you can easily move around in, and comfortable close-toed shoes. Long hair must be pulled back and masks, provided by SFCS, are required while in the building.
Nicole Plue is Director of Pastry Arts at San Francisco Cooking School. After winning the 2010 James Beard Award for Outstanding Pastry Chef, Michael Bauer suggested Nicole Plue was “one of the best pastry chefs in the country.” Now, Plue is on her way to becoming one of the best pastry instructors in the country at SFCS.
From opening Eleven Madison Park for Danny Meyer in New York to developing recipes for Martha Stewart to winning “Best Dessert” by William Grimes in Bon Appetit, Plue then returned to California to serve as executive pastry chef at Julia’s Kitchen at COPIA in Napa, and then held the same position at Richard Reddington’s Redd and Cyrus in Healdsburg. In addition to her James Beard Award, Plue’s accolades include being named Pastry Chef of the Year 1997 by San Francisco Magazine and Rising Star Chef by the San Francisco Chronicle.