This class is being offered virtually and in-person.
Join us for one of our most popular hands-on baking classes! In this hands-on class*, we'll teach you how to make traditional French croissants the Zingerman's Bakehouse way. There are very few places in the world outside of France where you can get a truly great, flaky, buttery croissant—Zingerman’s Bakehouse is certainly one of those places. We pride ourselves on their rich flavor, tender honeycombed interior, and crispy exterior that shatters a little when you bite into it. It’s mostly about taking the time to do it right and not using fake ingredients or pre-made frozen doughs. And we think it’s well worth the time and effort to do so. Like we say, you really can taste the difference.
This class is a great choice for any beginning or advanced baker looking to build up their baking skills and recipe box. We'll teach you the key techniques for working with a yeasted dough, creating a butter-laminated dough (layering the dough with butter and folding it over), filling the croissants, proofing them properly to achieve the right texture inside, and finally, baking them to a rich golden brown. When you smell the sweet aroma and taste the buttery flavor of your croissants fresh from the oven, you'll be so happy that you made the investment in making them from scratch.
We'll make our butter croissant recipe from start to finish, giving you the option, as well, to fill your croissants with both our rich almond frangipane spread (we'll give you the recipe for that, too) and bars of intense dark chocolate imported to us in Ann Arbor from renowned French chocolatier Michel Cluizel, before baking them all to perfection. There are few more sublime things in our book than enjoying a freshly-baked croissant that is still a little warm. We can’t wait for you to try it. It’s going to be life-changing. And we know where you can get a good cup of coffee to go with it, for the full effect.
For some storied history on the French croissant, head to our blog and read, "From Kipferl to Croissant: A Brief History."
You'll leave the BAKE! class with our recipes, the knowledge to recreate them at home, and the croissants you made in class.
We'll end the in-person class with a tasting of warm croissants and you'll go home with croissant dough to bake later and some great coupons.
(You may want to bring a cooler and ice pack to class with you for storing your bake-at-home croissant dough on the ride home if you are traveling more than an hour to attend. That way it will stay chilled and not begin to rise on your trip home.)
* Please note, the virtual class takes place over two consecutive days. On Day One we will make our yeasted, butter-laminated croissant dough, before refrigerating it overnight; and go over filling options, including how to make our almond frangipane. On Day Two we will roll, fill, and shape our croissants, followed by some downtime for proofing; and then bake them.
* The in-person class takes place over one day for four hours.
WHAT OUR GUESTS HAVE TO SAY ABOUT THE CLASS:
It's always good to learn as much as possible about what we eat, and homemade will taste better than store-bought. This is a great skill set to add. —Keith P.
Thee taste of homemade croissants in class emphasized the value of making them myself. —Amy A.
It was a lot of fun and very easy to follow for a beginner with zero baking experience. —Bob P.