Laminated Doughs: Croissants and Puff Pastry // November 9th & 10th

Laminated Doughs: Croissants and Puff Pastry // November 9th & 10th

225.00

Former OWL Bakery lead baker and current All Day Darling baker Ashley Cort will guide us through the magic of lamination in this two-day workshop. In both croissants and puff pastry, butter and dough are stacked upon one another in a delicate process that results in tender, flaky layers when baked. We’ll discuss proper technique and temperature for laminating, how to unlock the most flavor out of the grains with preferments, and how to bake pastries in a wood-fired oven. Sweet fillings will be produced together, and savory toppings will be foraged. For those looking for a new baking project or looking for tips and tricks for their ongoing laminations, this weekend workshop will provide plenty to chew on.

photo by Alexandra Allen

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Instructor: Ashley Cort

Dates: November 9th and 10th, 9am - 3:30pm

Ashley Cort grew up baking alongside her grandfather, a former baker at the Grove Park Inn and Biltmore Estate. After time spent studying herbalism, beekeeping, and more, Ashley took a job at OWL Bakery, where her talents and thoughtfulness across the board led her to be head baker. Her interest in plants permeates her baking, with foraged goods on display in her croissants and hand-picked herbs decorating her cakes. These days you can find her work at All Day Darling in Asheville, or by ordering cakes from her directly.

Ashley Cort grew up baking alongside her grandfather, a former baker at the Grove Park Inn and Biltmore Estate. After time spent studying herbalism, beekeeping, and more, Ashley took a job at OWL Bakery, where her talents and thoughtfulness across the board led her to be head baker. Her interest in plants permeates her baking, with foraged goods on display in her croissants and hand-picked herbs decorating her cakes. These days you can find her work at All Day Darling in Asheville, or by ordering cakes from her directly.