kouign amann

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.

Menu

Homemade Puff Pastry, Yeasted Laminated Doughs for Croissant and Kouign Amann, sweet and savory variations of many different pastries.

 

 

Details

  • Wine included
  • Light meal served in class
  • Work in teams
  • Suitable for vegetarians

FAQ

What is the format of a typical cooking class?

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.

When should I arrive for my class?

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.

What do I need to bring with me to class?

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.

 

Do I need to eat before class?

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.

What should I wear to class?

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.

More FAQ

Cancellation Policy

Any cancellation up to two weeks prior to your class start date will be refunded 100%. Cancellations up to 5 days before your class start date will qualify for an online credit to be applied to another class. No refunds or credits will be issued for cancellations received less than 5 days before your class start date, however, you may always send a friend in your place if you’re unable to attend.
Please note: Cancellation requests made the day of class are not eligible for a refund or credit, no exceptions. 
View our full cancellation policy