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Croissants and Laminated Dough




Participants will learn how to make laminated dough and how to shape croissants and pains au chocolat.

We will approach:

Pains au chocolat

Equipment, tools and ingredients, as well as aprons, hairnets and bags to carry the products home, will be provided by NBS. Wear comfortable clothes and shoes with closed toes.

Venue/Location D. Powell Bakery @ National Bakery School – E119