The Art of Lamination - Croissants & Danish Baking Class

Our first ever The Art of Lamination – Croissants & Danish class was held at our South Melbourne baking studio a few weeks ago. The brand-new class teaches pastry enthusiasts how to mix, laminate and bake perfect croissants and Danishes.

The class begins with a tasting of freshly baked Brasserie Bread croissants and Danishes to showcase the characteristics of a great pastry product. From here, the class does not follow the chronological process of baking because it’s only a 3-hour class and the pastry dough needs plenty of time to prove.

Gauthier, who is a pâtissier, is the teacher at our Melbourne studio. He demonstrates how to cut and shape a pre-prepared dough into croissants, pain chocolat and apricot Danishes. After cutting and shaping pastries according to Gauthier’s instructions, the pastries are final-proved, and then hit the oven.

Then students learn to mix their croissant dough, prepare butter sheets and start the lamination process. Guathier demonstrates and discusses how important it is to keep the layers distinct by keeping the dough cold during the rolling, folding and resting process. Students take home their laminated dough so that they can cut, shape and bake it at home.

The class includes a behind-the-scenes glimpse of the Brasserie Bread bakery as well as a sampling session of our award-winning breads with olive oils, cultured butter and specialty cheeses.

Students leave the class with a box of freshly baked croissants, pain chocolat, apricot Danishes and fresh dough that they can finish at home.

Find the next date and book into a lamination class at our Sydney bakery here or at our Melbourne bakery here.