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 cooking classes is 4 hours, and they are broken down into three segments: Introductory lecture or demo, hands-on cooking, and eating.
The class will begin with a short discussion or demo from your instructor. After, you can expect to work either on a team or individually to prepare the class menu. As a group, your class will prepare the selected menu in its entirety. In most classes, not every student will make every dish.
Learning happens throughout the class, and your instructor will often call out key techniques as they happen in each recipe.
Most classes conclude by sitting down as a group to eat what you’ve prepared, followed by a discussion of each recipe. You will leave with a copy of the recipe packet and a working knowledge of every dish that was made so you can recreate them at home.
Doors open 15 minutes before the class start time.
You do not need to bring anything with you to class, unless otherwise noted in the class description. The kitchens at SFCS are fully equipped and aprons, recipes, equipment, food and wine are all provided for you.
In most classes, you will be sitting down to eat a complete meal that you have prepared along with your classmates. Since this typically occurs towards the end of the class period, an appetizer or small plate is usually prepared early on in class. However, you’re welcome to additionally have a snack before you arrive or bring one with you.
Please note, for our Baking & Pastry classes, a light meal will be provided for you.
We suggest wearing casual clothing you can easily move around in, and highly recommend wearing comfortable closed-toe shoes. Long hair should be pulled back.
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.
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.