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Croissant & Viennoiserie

Three letter folds, eighty-one layers and a croissant you made yourself.

A croissant-dough brioche fresh from the oven
Sat9:00 am
beginner masterclass

A Morning At The Bench

Lorem ipsum dolor sit amet, ea has tollit nominavi, ei ius choro affert graeco. A morning at the bench with our viennoiserie chef: the détrempe, the butter block, three letter folds and the bake, then a box of croissants and pains au chocolat to carry home.

  • LevelBeginner
  • At The Bench4 Hours
  • WhenEvery Saturday, 9:00 am
  • Seats10 Per Class
  • Your ChefJulien Moreau
  • Price$165 A Seat
Next Session With A Seat Every Saturday, 9:00 am
10 Seats Per Class
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the morning, step by step

The Syllabus

  1. 01Détrempe and the butter blockLorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor.
  2. 02Three letter folds: 3 to 81 layersLorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor.
  3. 03Shaping croissants and pains au chocolatLorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor.
  4. 04Proving, egg wash and the bakeLorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor.

Included

  • Your StationTools, apron, every ingredient
  • To Take Home12 croissants & pains au chocolat
  • The RecipesPrinted and signed
  • At Half-TimeCafé crème and a croissant
  • GroupTen at most

Upcoming Dates

  • Every Saturday, 9:00 am
Julien Moreau, Viennoiserie Chef
your chef

Julien Moreau

Lorem ipsum dolor sit amet, nam ei decore eripuit omittantur, eu vis summo perpetua partiendo. Ius ne dicunt conceptam consetetur.

  • Viennoiserie ChefFifteen Years At The Bench
  • Trained AtInstitut Culinaire, Lyon
Chef Profile
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