Kouign Amann with Nicole Plue

In this hands on course, you will learn the principles of lamination and spend the day making these 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.

Lunch is included.

Instructor Bio

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 over eight years, she has been teaching aspiring pastry chefs and avid bakers as the Director of Pastry Arts at San Francisco Cooking School and now the Artisan Baking Center.

Categories: Baking Class, Beginner, Intermediate, No Experience Necessary