Enjoying a truly good croissant is one thing... mastering the art of making them is another. Croissants and other flaky breakfast pastries are made using the baking technique of lamination, and alternating many layers of yeasted dough and butter are the key. While this advanced technique is more labor intensive than most others, the end result is well worth the work: a layered breakfast pastry that is not only crispy and flaky, but also tender and light.

In addition to the laminated doughs, we'll make some tasty enriched dough products, too. All levels welcome. Products covered include Classic Croissant, Whole Wheat Ham & Cheese Croissant, Sweet & Savory Danish variations, Gibarssier, and Rum Raisin Brioche.

Chef Ciril Hitz, author of "Baking Artisan Bread" and the DVD series "Bread Art" and "Better Bread," is highly recognized internationally. He was selected as a Top Ten Pastry Chef in America in 2007 and 2008 by Pastry Art & Design and has represented the USA as a member of the Bread Bakers Guild Team at the Coupe du Monde de la Boulangerie, Paris, France.

Ciril's class is taught in his kitchen in the Helms District.

This one day class will be held on August 14, 2013 from 8am - 4pm. Seating is limited.