Saturday, April 22, 11-1:30 pm
There’s an incomparable European elegance to a Sunday morning with freshly baked, home-made croissants on the table - but the process sounds so complicated that most American bakers don’t try. In this class, Corinna walks us through the recipes and the turns in a straightforward method that results in light, flaky, buttery, delicious and thoroughly authentic French croissants you can make in your own kitchen. We will make plain, almond and chocolate croissant.
Instructor: Corinna Selby