November 10-11, 2018
In this hands-on class, participants will learn the fundamentals of making croissants by hand.
Bakers will participate in making the croissant dough and beurrage, laminating croissants and baking their pastries. Topics and techniques explored will cover dough composition, lamination, basic rolling pin skills, shaping and baking, yeast fermentation, gluten development, and flavor development. We will do some foraging outside to see what elements of nature we can incorporate into our baking project.
Ashley Cort is the Lead Baker at OWL Bakery in Asheville, NC. There she focuses on an array of baking projects including pastries, sourdough breads, cakes and desserts. She is a mother, and in the past has been a homesteader. With a background in herbal medicine and holistic nutrition, she is passionate about health found through whole foods and enjoys incorporating her botanical knowledge into nourishing meals for those she loves. Ashley currently teaches workshops at OWL, and continues to experiment at home and explore the crafts of the kitchen and beyond.