We know that butter makes anything better, right? This class will explore the different ways in which that transformation happens. We’ll do a classic laminated dough for flaky croissants, a reverse lamination for crispy arlettes or elephant ears, a rough puff pastry dough for tender Danish and a stacked dough for buttery pull-apart dinner rolls. We’ll also taste-test various butters, talk about fat content, the role of salt and even make our own sweet cream butter! While it may help to have some baking experience, this class will be fine for the beginning baker.

This will be offered for up to four friends to experience together. We’ll also gather for about 90 minutes the previous evening to prepare two doughs that are best when able to chill overnight.