“The instruction is good, staff are friendly and the class is well organized. You make three types of croissant from the same dough: classic croissant, pain au chocolat and cheese and ham croissant. The class is timed so that you get to taste them all and take a few extras home, too. All in all, a solid introduction into the tricky world of making croissants.
Where the class loses one star is in its decision to have so many people in the class. This leads to having to share all equipment (knives, bench knives, rolling pins, etc.) and even the dough (you often have to take turns practicing a technique on a piece of shared table dough). So just be aware that it’s not as hands-on as it could/should be and, if that’s important to you, consider shopping around for a different class.”
“My teacher was so informative and very helpful in explaining the techniques and concepts. I’m going to recommend this class to my friends! I learned so much as an amateur baker”
“Samantha was great. Directions were clear, she was pleasant and made the class fun and easy to follow. The only tiny point is that the dough for shaping was out of the fridge long enough that it softened up too much in our second batch, so it did not come out as well as the colder first batch (which also got to prove for longer). I suppose we could pop half the dough into the fridge while we work with the other half. But minor point. Overall, great class for students at all levels and a fun family activity.”
“Chef Samantha was very knowledgeable and attentive in assisting me in making croissants from scratch. All the little details made all the difference in producing a high quality croissant. The reward was truly the fruits & taste of our labor. A true culinary art! Merci beaucoup!!!”
