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Kouign Amann with Nicole Plue
July 28 @ 9:00 am - 3:00 pm
In this hands on course, you will learn the principles of lamination and spend the day making beautiful buttery pastries of Breton. You will be guided in how to create a butter block, enclose it in a yeasted dough and complete all the folds necessary to create the many caramelized layers characteristic of classic Kouign Amann.
All course attendees and guests of the Artisan Baking Center and Keith Giusto Bakery Supply are subject to the current COVID-19 Health Orders and Guidance as set forth by the County of Sonoma in regards to face covering requirements or proof of vaccination. Course instructors may also wish to request certain health and safety standards for their courses. Attendees will receive such requirements and current standards in a pre-class email 48 hours prior to the class date.
Please stay home if you’re experiencing any COVID-19 symptoms. Email us at [email protected] if this occurs.
For Californians you can get your digital COVID-19 Vaccine Record here.
A recipient of the James Beard Award for Outstanding Pastry Chef, Nicole Plue has worked extensively in restaurants in both the Bay Area and New York City. For eight years, she has been teaching aspiring pastry chefs and currently, she is the Culinary Director at Starter Bakery in Berkeley, the bakery that introduced authentic Kouign Amann to the Bay Area in 2010.