About

Transform your kitchen into a pastry shop filled with buttery, flaky baked goods once you’ve mastered yeasted dough lamination. Pastry chef Pam Arriagada leads this full-day workshop to show you how. This is the dough and technique for making croissants, but Arriagada will show you how to go beyond croissants. 

Learn not only the basics of bread making but all about yeasted enriched dough and how to laminate butter into it and shape it into medialunas, facturas, and savory morning buns.

On the menu

• Medialunas: Argentinian cousin to the croissant, these crescents of flaky layers are finished with an orange-scented sweet glaze.
• Facturas: These Argentinian sweet pastries, akin to Danishes, are filled with dulce de leche, pastry cream, and quince paste.
• Savory morning buns: These are filled with cheddar cheese, scallions, and sausage, then baked until crispy.

Details

• You'll have a one-hour lunch break from 1 to 2 PM. If you chose to bring a lunch, there is a refrigerator and microwave on the lower level you can use. 
• BARN’s kitchen facility regularly uses ingredients on the FDA’s major allergens list. This class uses milk (butter), eggs, and wheat.
• Do not bring water bottles. Water will be provided.

Details

A $13 materials fee, included in the cost of the class, covers all the necessary ingredients. 

Class Policies

• You must wear closed-toe shoes and tie back hair.
• Ages 14 and up are welcome.