A Class in Croissants: Learning from a Pro

Kicking off our Baking Adventures for the New Year

This past weekend, we did something different. We took a croissant baking class with Chef Camille Le Caër, who is available for private dinners, catering, and as we recently learned, cooking & baking classes. Classes with both sweet and savory themes, are held at Chef’s kitchen at 27 Chandler Street, suite 310a in Buffalo. We had never done anything like this before and thoroughly enjoyed the experience. Along with our new skills, we took home a dozen, buttery, flakey croissants.

While we love to cook, we historically haven’t baked much beyond banana bread or dough for pizza/stromboli. However, we’ve become increasingly interested in baking our own breadstuff. There is much to learn and we’ve been reading a lot. Our lofty goals for this winter include rustic boules in our Dutch oven, whole-grain sourdough, tortillas, biscuits, and maybe even bagels. Croissants may be closer to pastry than bread, but we thought this class could be a good place to start our adventures in baking.

The instruction was easy to follow and fun. Demonstration followed by hands-on learning, we rolled, folded, cut, shaped, and laminated our dough. An ideal size of 12 participants, the class allowed for personal assistance from our instructor. We appreciated the opportunity to learn from Chef Camille and had the opportunity to ask him questions as well. We are even feeling confident enough, that we may sign up for one of Chef’s macaron baking classes next!

Our croissants, baked at home after proofing.

Have you ever taken a cooking or baking class? Tell me all about it in the comments. We can’t wait to do something like this again and would love your recommendations.