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Kouign Amann with Nicole Plue
April 12 @ 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.
At this time masks and proof of vaccination are NOT required for this class. Masks may be work by students who wish to use them.
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. If there are any changes in this requirement you will be notified immediately.
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 over eight years, she has been teaching aspiring pastry chefs and avid bakers, including sold-out Kouign Amann courses at the Artisan Baking Center.
Categories: Baking Class, Beginner, No Experience Necessary