Basic Croissant Class
Fee: $300 per pax
Duration: 10am to 5pm (~5 to 6 hours)
Instructional Method: Full Hands-on (Handrolled)
Level of Difficulty: Beginner (suitable for homebakers)
Included in Fee: A recipe booklet with FAQs, Lunch will be provided.
Intermediate Pain Suisse Class
Fee: $350 per pax
Duration: 10am to 5pm (~5 to 6 hours)
Instructional Method: Full Hands-on (Handrolled)
Level of Difficulty: Intermediate. Lamination experience is required.
Included in Fee: A recipe booklet with FAQs, Lunch will be provided.
*Onsite purchase for buttersheets used for croissants will be available!
*Please bring along large tupperwares for baked products and unbaked frozen pieces created during class.
*Classes are not eligible for Skills Future Credit