2 × 4 h
Saturday and Sunday
6 bakers
per class
€160
breakfast included
On Saturday we make the dough, lock in the butter and work through the folds while the bakehouse is quiet. On Sunday we shape, prove and bake, then eat the results with coffee.
Cold butter, warm hands, a very sharp knife.
Lamination is a game of temperature. You'll learn to feel when the butter is right and what to do when it isn't, so your croissants work in a home oven too.