There’s nothing quite like the pairing of good butter with good flour, so join Grace Garay, our residnet baker from Nomad Bakehouse at Carolina Ground for a day of hand lamination with stone milled flours and take your puff pastry and croissant to the next level!

Items made in class will include:
● Sweet Puff pastry turnover
● Savory Puff pastry galette
● Butter Croissant
● Chocolate Croissant

Over the course of the morning, students will hand laminate a puff pastry dough featuring freshly milled flour to create an array of both sweet and savory items worthy of a pastry case. We will discuss in detail as well as gain hands-on experience of the process from mixing the dough to creating the butter block, laminating to final sheeting, and final shaping and baking our pastries! In addition, I will also demonstrate and discuss the mixing and laminating of a croissant dough using stone milled flour which we will follow through the whole process from beginning to bake. This will allow you to gain an understanding of the creation of delicate layers as well as how to manage the final proof and bake of a yeasted croissant in a home environment. Students will take home the formulas used in the workshop, as well as their own hand-laminated puff pastry dough to replicate the items made in class, at home!

Please bring your favorite rolling pin and apron.

Coffee and plenty of snacks will be provided.