Laminated Doughs: Croissants *In-Person*

Croissants are one of the most popular breakfast pastries in the world. Come learn how to achieve perfect flaky, buttery croissants. This flaky delicacy consists of layer upon layer of yeast-leavened bread and butter that is served either plain or filled. In this hands-on class, we will make exquisite sweet and savory croissants. You will learn proper techniques for rolling, shaping, and baking laminated doughs. This class is designed to enhance your understanding of yeasted pastry making and elevate your skills to get creative for other types of croissants. Instructor: Sophie Frazier

Sections

Instructor

Sophie Frazier graduated from the Culinary Institute of Canada in 2013, where she was classically trained in French pastry. Sophie has since worked in a variety of different kitchens, making every kind of pastry, cake and confection she could get her hands on. She discovered a strong love for chocolate while working as Executive Chocolatier for the award winning EHChocolatier. Sophie has a playful and approachable take on classic French cuisine. She enjoys blending her art background with her culinary experience to craft visually compelling, flavor-forward recipes. Website: https://sophiefrazier.com/