We know that butter makes it better. But which butter? Why unsalted? What’s behind the magic? We’ll tackle the wonders of laminated dough in this two-part class that includes a short one-hour prep on late Friday afternoon. On Saturday, we’ll complete a batch of Kouign Amann, a French muffin-like pastry from the Brittany region noted for its caramelized sugar crust. And together we’ll do the layering of butter and folding to make croissant dough, which will continue its necessary  chill in your home refrigerators while the instructor demonstrates the final step of cutting and rolling into proper croissant shapes. Later that afternoon, you can complete your own breads. The instructor will be available via text if questions arise, but she's confident you’ll have the skills to make the magic happen.  A shopping list and recipes will be provided, along with instructions to have ingredients ready to go when class begins.