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Kouign Amann w/ Nicole Plue
February 18 @ 9:00 am - 3:00 pm
In this hands on course, you will learn the principles of lamination and spend the day making theses 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.
As an attendee, you will be required to provide proof of full vaccination against COVID-19. For the safety of our staff and guests everyone is required to wear masks when indoors.
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 the past eight years, she has been teaching aspiring pastry chefs and ambitious home bakers in her role as Director of Pastry Arts at San Francisco Cooking School.