Lamination can be rewarding and the final result can be beautiful and delicious, but it is an intimidating, multi -day process that can present a myriad of challenges. In this course you will learn the foundational techniques for laminating dough: folding butter with pastry dough; the basic science behind gluten; ideal temperatures for laminating, proofing, baking; and more. We will make one yeasted dough (hello croissants!) and one non-yeasted dough (did someone say tarte Tatine?) along with a few different fillings (curds, custards, and pastry creams, oh my!) for the pastries you will be creating - all classic recipes that you can take home to create your own tasty treats. No prior knowledge required.

Students ages 16+ are welcome to register for this course independently.

Physical ability

• Students should be able to hand roll pastry dough and butter with a rolling pin

Optional Tools

• Favorite rolling pin french rolling pin preferred for this class
• Favorite apron if you have one