Tired of flying all the way to France to satisfy those pastry cravings? Then come to the Pantry and learn how to make them at home! In this two-day workshop, pastry chef Pamela Arriagada will teach you all about yeast dough, and how to laminate it with butter and shape it into flaky, buttery croissants; pain au chocolat (chocolate croissants); ham and cheese croissants; and pain aux raisin (raisin snails). You’ll take home freshly baked, warm pastries, as well as shaped frozen ones ready for the oven, to tide you over until you have time to whip up another batch!

Please note: some classes can be adjusted for students with dietary restrictions, but many cannot. If you’re vegetarian, pescatarian, or gluten-free, you can use the drop-down menu on our events page to view the best classes to fit your needs. If a class you’re interested in doesn’t appear in that filtered view, please email us before registering and we’ll see if the class’s menu can be modified.