Image 1 of 1
Image 1 of 1
Image 1 of 1
Image 1 of 1
🌟 Chef: Julie Paul
🗓️ Date: Sunday, June 7, 2026
⏰ Time: 1:00PM-3:30PM
🥐 Unlock the secret to the perfect pastry crunch. Laminated dough is the pinnacle of the baker’s craft—a magical transformation of flour and butter into hundreds of paper-thin, flaky layers. In this intensive, hands-on workshop, we demystify the process of "lamination," teaching you the precision and patience required to create professional-quality pastries that are light, airy, and intensely buttery. For students 16 years and up.
Menu:
- Garlic & Herb Croissants: A sophisticated, savory take on the classic French crescent. We’ll incorporate aromatic herbs and roasted garlic into the folds for a fragrant, golden finish.
- Lemon-Cheese Danish Braid: Learn the art of the elegant braid. We’ll fill our buttery dough with a zesty, bright lemon-cream cheese center that perfectly balances the rich pastry.
- Cherry Almond Puff Pastry Tart: A stunning showcase of texture. You’ll create a crisp puff pastry base topped with sweet, jammy cherries and a velvety almond frangipane.
Allergen/Dietary Notice: The following items will be used gluten, eggs, dairy and tree nuts.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram @julie_paul2.
🌟 Chef: Julie Paul
🗓️ Date: Sunday, June 7, 2026
⏰ Time: 1:00PM-3:30PM
🥐 Unlock the secret to the perfect pastry crunch. Laminated dough is the pinnacle of the baker’s craft—a magical transformation of flour and butter into hundreds of paper-thin, flaky layers. In this intensive, hands-on workshop, we demystify the process of "lamination," teaching you the precision and patience required to create professional-quality pastries that are light, airy, and intensely buttery. For students 16 years and up.
Menu:
- Garlic & Herb Croissants: A sophisticated, savory take on the classic French crescent. We’ll incorporate aromatic herbs and roasted garlic into the folds for a fragrant, golden finish.
- Lemon-Cheese Danish Braid: Learn the art of the elegant braid. We’ll fill our buttery dough with a zesty, bright lemon-cream cheese center that perfectly balances the rich pastry.
- Cherry Almond Puff Pastry Tart: A stunning showcase of texture. You’ll create a crisp puff pastry base topped with sweet, jammy cherries and a velvety almond frangipane.
Allergen/Dietary Notice: The following items will be used gluten, eggs, dairy and tree nuts.
About Julie: Julie Paul is a pastry chef who has been teaching baking and decorating classes in the Capital Region since 2014. Solo traveling the world is one of her many passions. Follow Chef Julie on Instagram @julie_paul2.