Learn the art of making the perfect croissants. To make traditional croissants, it is a three stage process with resting the poolish and dough in between. This class is designed so you learn each stage in detail packed into a 5 hour masterclass. The class starts with everyone rolling out their own batch of pre-made and rested dough into a variety of different croissants, around 10 croissants per person. Then while your croissants are proving (rising) for two hours we step back to the beginning of the process learning how to make the poolish and making a batch of dough per person.

At the end of the class you will take home your own batch of croissants (plain croissants, pana chocolate, almond croissants, ham & cheese croissants and palmier's) as well as the batch of dough you made to take home to rest and roll our the following day.