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Join head chef instructor Kristin “Baker Bettie” Hoffman for this 2-day French pastry intensive!Duration: 4 hours per day, 2 days
Saturday, March 28th 10:30am-2:30pm
Sunday, March 29th 10:30am-2:30pm
ABOUT
This intensive will dive deep into classic French baking techniques while making the most beloved French pastries.
This intensive will be capped at 12 students. We emphasize individual hands-on time and each student will leave this workshop with a good understanding of a wide variety of French baking techniques.
Refreshments and snacks will be served each day and all students will leave with the baked goods they prepared in class. Each student will also receive an in-depth recipe workbook of everything covered in this intensive.
Techniques Covered:
Laminating Dough
Classic Croissants
Pain au Chocolat
Kouign-Amann
French Macarons
Chocolate Ganache
Buttercream
Choux au Craquelin
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Event Venue
853 N Larrabee St., Chicago, IL, United States, Illinois 60610
Tickets
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