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Kouign Amann with Nicole Plue

June 18 @ 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.

One of our most popular classes at the Artisan Baking Center, you will work side by side with Chef Nicole Plue as she shows you the techniques she personally uses when making this delectable pastry at home. Each student will go home with a box of their pastries.

 

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, including sold-out Kouign Amann courses at the Artisan Baking Center.

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

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Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

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I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

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Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

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