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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
Duration 3 hours

Participants will learn how to make laminated dough and how to shape croissants and pains au chocolat.

We will approach:

  • Croissants
  • Pains au chocolat

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

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