Ooh La La Croissant: French Pastry Class

A sliced croissant sits on another croissant with several other croissants around them in the background.

This class is being offered virtually. 

Join us for one of our most popular hands-on baking classes! In this two-day 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. On Day One, we'll teach you the key techniques for creating and working with a yeasted pastry dough that we'll laminate with butter (layering the dough with butter and folding it over) for our butter croissants. We'll also show you how to make our recipe for almond frangipane filling, should you choose to make almond croissants, and we'll discuss the option to make chocolate croissants, filling them with batons of rich dark chocolate. 

On Day Two, we'll roll, fill, and shape our croissants, whether butter, almond, or chocolate. We'll then go over the proper way to proof them to achieve the right texture, before we bake them to a rich golden brown. When you smell the sweet aroma and taste the buttery flavor of your croissants fresh from your home oven, you'll be so happy that you made the investment in making them from scratch. 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. 

For some 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 the Zingerman's Bakehouse croissant recipe, the knowledge to recreate it at home, and the croissants you made in class.

* Please note this virtual class takes place over two consecutive days. On Day One we will make our yeasted dough and laminate. On Day Two we will roll, fill, and shape our croissants, followed by some downtime for proofing, and then bake them.

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.

The 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.

Additional Products

Breezy Breakfasts Cookbooklet


What’s for breakfast? Breezy Breakfasts, the second in our series of cookbooklets, celebrates classic baked breakfast fare we’ve been rustling up for nearly all of our history. The cookbooklet includes make-at-home recipes for 11 of our most favorite easy, breezy, quick-baked breakfast treats--muffins, scones, and porridges--plus 20 bread and garnish combinations to elevate your approach to toast. Shipping is included in the price of the cookbooklet.

Basic Pastry Baking Kit


Our Basic Pastry Kit is ideal for newer pastry bakers, and includes tools we typically use for baked goods like scones, cookies, and brownies. It comes packed with the following equipment: a bowl scraper, a bench knife, an oven thermometer, ten sheets of parchment paper, a small pastry brush, a small offset spatula, 1 oz portion scoop, and a french rolling pin. The price includes ground shipping. For more in-depth equipment descriptions please go to our FAQ page or send us an email at [email protected].

Dates for the Class Class Format Price Class Status Register
Thursday, April 29, 2021 - 12:00pm - 3:30pm EDT
Friday, April 30, 2021 - 12:00pm - 3:30pm EDT
Virtual $85.00 Sold out Add me to the waitlist
Friday, May 14, 2021 - 12:00pm - 4:00pm EDT
Saturday, May 15, 2021 - 12:00pm - 4:00pm EDT
Virtual $85.00 Sold out Add me to the waitlist