Croissant Masterclass: Lamination, Baking & Take-Home Dough (Always Sold Out)

The best croissant class in town to decompress and learn. Always sold out. Bake 6 golden croissants in class + take home a ready-to-shape laminated dough. Small, focused, results-driven.

Saturday, 20 September 2025 | 10:00–13:30 (3.5 hrs)

Crème & Croissant Baking School, Observatory, Cape Town

Investment: R 1,190 per person | Ultra-limited seats (this class always sells out)

Welcome to Serena’s most popular workshop—Cape Town’s go-to croissant class for people who want to decompress and actually learn. We keep it calm, supportive and super hands-on. You’ll master lamination step-by-step, understand the science (so dough finally behaves in SA weather), and leave confident enough to do it again at home—no guesswork.

WHAT YOU’LL LEARN

• Dough fundamentals: mixing, gluten development and chill curves

• Lamination, step by step (block size, butter plasticity, turns & thickness)

• Rolling, cutting and shaping classic croissants (tight rolls, neat tips)

• Fermentation & proofing: temperature, time and “ready-to-bake” markers

• Baking strategy: heat, steam, colour and that shatter-thin crust

• Troubleshooting: butter leaks, weak layers, tunnelling, flat feet—fixed

WHAT’S INCLUDED

• 6 baked croissants you make in class (crispy, buttery, photo-ready)

• A laminated dough to take home and finish baking later

• All ingredients and equipment provided

Chefs hats, aprons, madeleines, jam and tea included too

WHY THIS CLASS IS UNIQUE

• Always sold out—for a reason: tight group, premium coaching, real results

• Techniques adapted to South African flours, butter and ovens

• Clear systems + checklists so you can repeat success at home

WHO IT’S FOR

Curious beginners, ambitious home bakers, and pros who want consistent, bakery-level layers without industrial gear.

GOOD TO KNOW

• Allergens: gluten, dairy, eggs.

• Please arrive 10 minutes early—aprons provided.

• Venue: Crème & Croissant Baking School, Observatory, Cape Town.

This is our most-booked class and seats disappear fast. Grab your spot now and walk out with flaky layers, bakery confidence—and breakfast sorted.