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.

Note: This course takes place over two separate days: Friday the 5th from 5-6pm CT and Saturday the 6th from 10am-1pm CT

You will need the following tools for this class:

• Students will receive a packet of recipes and a shopping list ahead of time, you'll need to purchase your own ingredients.
• The recipes will use common household baking tools (mixing bowls, spoon etc.), and you'll need access to an oven and a stovetop.
• You'll need a laptop or tablet and reliable internet access to participate.