Croissants and puff pastry are made by stacking layer after layer of butter between dough in a process called lamination. While it may seem intimidating at first, it’s a process fully accessible by the home and the professional baker alike with a little bit of guidance. This class will be spread out over the course…

Baking with rye flour requires a very different process than baking with wheat. Its sticky texture may seem difficult to work with at first, but with a few tricks and tips it’s possible for bakers of any skill level to be producing rye breads and pastries of all types. In this one-day class we’ll be…