Next-Level French Pastry is an ever-changing exploration of the more elaborate, unusual, beautiful and delicious art of French pastry. Depending on season, whim, and inspiration, we might tackle kouign-amann, bicolor pastries, chocolate puff pastry, bostock, pain aux whatever’s-in-season, flavored laminations, inverse puff, laminated brioche, or whatever technique currently has our attention.

The exact lineup changes from class to class, so even repeat students can expect something new. Rather than following a fixed menu, we’ll choose projects based on season, whim, inspiration, and the techniques we most want to explore.

You don’t need to have taken our Croissants class, and you don’t need advanced pastry experience to join us. We’ll have doughs prepared in advance and standard lamination will already be done, so we can spend our class time on the interesting parts: unusual techniques, fillings, shaping, decoration, and variations on classic methods. When the lamination itself is part of what makes a pastry special—think sugar-laminated kouign-amann, flavored butter blocks, or bicolor doughs—we’ll do it together. We’ll happily answer questions as we go, but this class won’t include a lengthy introduction to bread dough or the fundamentals of standard lamination.