Home Cook Series: All About Bread Croissants and puff pastry (2-Days)

Location: 637 S. Broadway Suite H Boulder CO 80305

In this class, we will explore crafting a selection of laminated and rich doughs. Laminated doughs, such as croissants and puff pastry, are leavened by the creation of layers of dough and butter. Discover the keys to success to unlock these tantalizing breads!

Menu:

• Parisian Croissants- Flaky, crispy, and airy. Indulge in buttery, mouth-watering croissants, made by you!
• Blitz Puff Pastry Dough- An easy-to-make version of puff pastry for both sweet and savory goods!
• Challah- Braided rich bread, perfect for French toast or eating warm from the oven.
• Pastry Cream- An easy-to-make, sweet, creamy, vanilla-flavored sauce to pipe into your puff pastry or other baked goods!

Check-in is 15 minutes prior to the event. We will start promptly at the scheduled event time.

Where will the event be delivered at?

Central Kitchens

Who do I contact with questions?

Please email our Business Office Manager at [email protected] or call 720.420.7656

What is the cancellation policy?

Event registrations can be refunded through Eventbrite up to 7 days prior to the event date. Event registrations are non-refundable less than 7 days prior to the event. Missed events may not be made up.

The school reserves the right to cancel any event not meeting sign up standards and to change recipes based on product availability.

*It is extremely rare for an event to be canceled due to weather.

Is there an age requirement?

Participants under the age of 18 may attend our events when they register and attend the event with a parent or guardian.

Is there a dress code?

This is a hands-on cooking event. Please wear comfortable clothes and closed-toed shoes. For safety reasons, please do not wear shorts, skirts or sandals. If you have long hair, please pull it back during event.

Location: 637 S. Broadway Suite H Boulder CO 80305

All About Bread PT 4In part 3 of our bread-making series, we will explore the process of starting laminated doughs, an intensive method of incorporating layers of butter into a dough.

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Host or Publisher Auguste Escoffier School of Culinary Arts