Croissants and Laminated Dough
|Event Name||Croissants and Laminated Dough|
|Start Date||12 Mar 2020 5:00 pm|
|End Date||12 Mar 2020 8:00 pm|
Participants will learn how to make laminated dough and how to shape croissants and pains au chocolat.
We will approach:
Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.
Date: 12 March 2020
Time: 17:00 - 20:00
Location: D. Powell Bakery @ National Bakery School – E119