Let's Make Croissant-Doughnuts!

image courtesy Sarah Lohman
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Taught by Sarah Lohman

Sarah Lohman is a culinary historian and the author of the bestselling and critically acclaimed book Eight Flavors: The Untold Story of American Cuisine. She focuses on the history of American food as a way to access stories of women, immigrants, and people of color, and to address issues of racism, sexism, and xenophobia. Her work has been featured inTheWall Street Journal andThe New York Times, as well as onAll Things Considered; and she has presented across the country, from the Smithsonian Museum of American History in Washington, DC to The Culinary Historians of Southern California. She is also 1/2 of the Masters of Social Gastronomy, a monthly food science and history talk at Caveat NYC, with Brainery co-founder Jonathan Soma. 

 

 

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In this two-day class, we'll demystify the wildly-successful pastry of a certain bakery! You'll learn a multitude of skills, including: laminating dough, the key technique to creating croissants, danishes and puff pastry; deep frying, useful for any doughnut; and how to make pastry cream and chocolate ganache. And at the end of our time together, you'll have a half- dozen crispy treats to share with your loved ones or devour solo!

This is a two-session class meeting both Friday evening to make the dough and Saturday morning to complete the process and cook off your doughnuts! 

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