Making croissants at home is no joke! But it’s absolutely possible — and incredibly rewarding — once you understand the rhythm, temperature control, and dough mechanics behind laminated pastry. In this 6-hour hands-on class, we’ll break down the entire process into clear, approachable steps so you can confidently create flaky, buttery croissants in…
Making croissants at home is no joke! But it’s absolutely possible — and incredibly rewarding — once you understand the rhythm, temperature control, and dough mechanics behind laminated pastry. In this 6-hour hands-on class, we’ll break down the entire process into clear, approachable steps so you can confidently create flaky, buttery croissants in your own kitchen.
We’ll practice the essential elements of lamination: rolling, folding, managing dough temperature, and understanding gluten strength. You’ll learn how to evaluate dough feel, identify common issues before they happen, and build a solid foundation for working with laminated dough.
What to Expect
- Guided lamination practice from start to finish
- Shaping classic croissants and other simple pastries
- Discussion of butter types, dough handling, and common troubleshooting
- A detailed recipe packet to take home
- Croissants and dough to take home
- Soft drinks, coffee, and lunch included; additional food and beverages available for purchase
Please let us know about any food allergies at checkout. Vegan and vegetarian lunch options available. This class includes wheat, dairy, and eggs. We are not able to accommodate gluten allergies in our flour-filled teaching kitchen.
Who This Course Is For
- Beginning to intermediate bakers ready to try laminated dough
- Anyone who’s attempted croissants at home and wants clearer guidance
- Bakers who want hands-on experience with a notoriously tricky dough
What to Bring
- A reusable grocery bag to take home class items
- Otherwise just yourself – all ingredients and materials are provided
Meet Your InstructorsChef Jan Kratzer is a culinary school graduate from Austria who has worked in Switzerland, Scotland, and the United States. Although he initially focused on craft cocktails, his love for food never faded. After working in various fine-dining restaurants, he rediscovered his passion for baking. He ran a small bakery in LoHi and realized that opening his own shop would be the perfect opportunity to showcase his skills in the USA.
While training his employees at LoDough Bakery, he also discovered a deep passion for teaching and mentoring others in the kitchen.
Zach Martinucci loves telling stories about food, over food, and even through food. He studied Culinary Anthropology at UCLA and the University of Bologna, and Professional Bread and Viennoiserie at the San Francisco Baking Institute. He now brings his passions for culture and cuisine together to craft story-worthy experiences over food. Zach loves working with all kinds of dough, including sourdough (his first love) and gnocchi (his favorite dough to make at home and to teach).
