Cooking Class: The Art of the Croissant
Sun, May 4th at 5:00PM
Tue, May 6th at 12:00PM
Sun, May 4th at 5:00PM
Tue, May 6th at 12:00PM
In this exciting cooking class, Chef Anna will guide you through the intricate, delicate process of croissant making. She will teach you the secrets to crafting these light and flaky treats, including the difference between détrempé and beurrage, how to fold and laminate dough and much more. To begin the class, you will whip up classic croissant dough from scratch. Afterward, you'll learn how to prepare a traditional, buttery croissant, followed by its rich and emboldened counterpart, pain au chocolat. Then, you'll move on to another delicious pastry and make some cinnamon sugar-coated morning buns. Lastly, you will finish with some stuffed croissants, featuring either seasonal fruits or savory fillings.
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Classic Croissant
With flour, eggs, salt, sugar, yeast and butter
Pain au Chocolat
With classic croissant dough and chocolate
Morning Buns
With classic croissant dough and cinnamon sugar
Seasonally Filled Croissant
With classic croissant dough and cranberry, brie, ham or Gruyère
Most dietary restrictions can be accommodated if noted prior to the event. Please mention this in the message field when you submit your booking request as adjustments to recipes cannot be made during class.
- Minimum Guests 2
- Maximum Guests 6
- Event Duration 2.5 hours
- Activity Level
Activity Level
- LabelsGroup, Beginner, French, Baking, Pastry
Reviews Guests Left For This Experience
Heather
25 Mar 2022
Chef Anna is a wealth of information and she makes baking fun. I throughly enjoyed my time with her and our family enjoyed the baked goods I brought home.
Outside Reviews for Chef Anna
Bridget Berger
18 Jan 2022
Chef Anna is wonderful! Her teaching style was fun, informative, and engaging. We learned so many useful tips and techniques and her desserts were incredible! I highly recommend her classes to anyone in the Las Vegas area!
Chef Anna began her career creating French pastries before moving to Germany and starting up a bakery where she offered American treats. She eventually transitioned to traditional breads and spent five years managing a bakery in Central Texas. Her curiosity for science helps her understand her creations and improve her recipes. Chef Anna believes anyone can learn to create fabulous baked goods and enjoys demystifying the process for her students.
