It’s not uncommon to dream about a really good croissant. When you find one, you remember. Though ‘laminated’ may seem an unromantic word for the beauty and flavor inherent in a buttery, flaky pastry, it’s an essential process that, when done right, separates the best pastries from the rest. The process of folding butter into dough multiple times to create very thin alternating layers that eventually results in the delicate, toasty, and rich pastries we adore seems a closely-guarded secret kept by the best patisseries. Well, here’s your chance to become an insider. Join chef Scott Graden, owner of New Scenic Café, for a deep dive into the wonders of lamination. Learn the science and careful timing that produces flaky, caramelized pastries with airy layers inside, and get an introduction to Scott’s professional-grade laminator. Students will make delightful lingonberry, chubble, and artichoke slather danishes as well as butter croissants, pain au chocolat, and pølsehorn made from Y-ker Acres sausage. Bon appetit!

Required Tools

• Assorted containers for bringing food home
• A basket or box for those containers