Croissants and Laminated Dough
| Event Name | Croissants and Laminated Dough |
|---|---|
| Start Date | Mar 12, 2020 5:00 pm |
| End Date | Mar 12, 2020 8:00 pm |
| Duration | 3 hours |
| Description | 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 |