There is nothing like a flaky, butter croissant; especially one you make yourself.  Normally a three-day process, this two day workshop will walk you through the details of yeast, dough lamination and baking.  Day one we will prepare our dough (called a detrempe) and our butter block (called a beurrage). Our doughs will rest overnight, and we will return the next day to shape and bake our flaky creations.  Any croissants you manage to not eat right out of the oven, will head home with you for “further study”.  Classic Croissant Dough; Ham and Cheese Croissants; Kouign Amann (butter cake)