Pastry 2-Day Intensive – Croissants, Éclairs & More for Home Bakers

Pastry Intensive

This hands-on, two-day class is designed for students with a foundational knowledge of baking who are ready to refine and expand their skills. The workshop focuses on essential techniques used in professional kitchens.

You’ll gain a deeper understanding of how gluten develops and how fats influence dough texture—key concepts for mastering consistently great results. Each day will involve making pastries from scratch, using step-by-step methods that build confidence and precision.

By the end of each session, you’ll take home a box of fresh, bakery-quality pastries such as éclairs, cream puffs, Danish, croissants, and tarts—each with a variety of flaky, tender, and crisp textures..

Pre-requisites:

Students should have basic kitchen knowledge and be able to separate eggs and use a scale to measure ingredients.