Viennoiserie I: Croissants, Danish, and Brioche
April 19 @ 7:30 am - April 23 @ 4:00 pm$1198
The interest in laminated dough such as Croissant, Danish and Brioche is rising considerably and the quality of Viennoiserie in America is finally starting to catch up to the quality of well-crafted artisan breads.
Class will begin at 7:30 AM on Monday morning and at 7:00 AM Tuesday-Friday. Breakfast and Lunch included.