Fantastically Flaky Two-Day Baking Workshop: Croissants, Danishes & Puff Pastries From Scratch

Step into the world of professional pastry and master the art of laminated dough in this immersive two-day intensive. Designed for passionate home bakers and aspiring pros alike, this workshop takes you deep into the technique, science, and precision behind flaky, buttery layers. Over two focused mornings, you’ll work through rough Puff Pastry, hand-laminated Danish dough, and classic Croissant dough — entirely from scratch. Join us for an unforgettable journey into the world of laminated doughs! You’ll mix, roll, fold, and laminate like a pro while learning the essential techniques that create those beautiful, defined layers in Viennoiserie. This class mirrors the structure and depth of our renowned Professional Series courses, and is perfect for anyone ready to elevate their baking skills. Smaller group work and a fast pace production schedule sets this workshop apart from our typical format. Day One: Foundations & Flaky Layers We begin by building core lamination skills with Rough Puff Pastry, mixed and processed as a group. You’ll learn proper dough development, butter distribution, and folding techniques before transforming your pastry into classic Apple Turnovers. Next, we move into enriched doughs: - Mix Danish dough - Prepare and incorporate a Danish butter block - Perform the full lamination process - Mix Croissant dough (to rest overnight for Day 2) You’ll leave Day One with a solid understanding of how lamination works and all the preparation needed for a fantastic Day Two. Day Two: Danish & Croissant Mastery Day Two dives deeper into precision lamination and shaping techniques. You will: - Prepare and incorporate the Croissant butter block - Laminate your own Croissant Dough - Prepare Danish cheese filling - Roll, shape, proof, bake, and glaze individual Danish pastries Our Chef will demonstrate Croissant shaping and Pain au Chocolat forming, with detailed instruction on final rolling and shaping techniques. You’ll depart with: - A full set of baked & glazed Danish pastries (6 per person) - A full set of baked & finished Apple Turnovers (6 per person) - Laminated, unbaked Croissant Dough (8 croissants per person) ready to shape and bake at home What You’ll Produce: - Rough Puff Pastry: Apple Turnovers (baked) - Danish Dough: baked & glazed - Croissant Dough: laminated raw dough This intensive workshop balances collaborative production with individual hands-on practice, ensuring you gain confidence in every stage of the process. Whether you’re looking to refine your technique, prepare for professional-level baking, or finally conquer croissants at home, this master class will give you the knowledge, muscle memory, and confidence to create bakery-quality laminated pastries from scratch.