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Lamination 101: approachable techniques, timelines, tips, and troubleshooting for hand-laminated croissants and puff pastry. A deep dive into all things buttery, layered, and flakey. Roll your own - then take one home!About your instructor: Corey is the lead baker & founder of Bread Head Bakery, based in Syracuse, NY. He is passionate about using natural leavening and freshly milled heirloom whole grains to provide nourishing breads and pastries for the local community. He and his team operate out of Brady Market on the west side of Syracuse, with products available at the CNY regional market on Saturday mornings, as well at cafes, restaurants, and grocers around town.
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Event Venue & Nearby Stays
484 S Salina St., Test Kitchen, Syracuse, NY 13202, United States
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