Croissants & Sourdough Mar 8 & 9
Saturday, March 8 & Sunday, March 9
2:00 pm-4:30 pm
with Chef Dylan Watson
In this hands-on baking class, you'll learn the art of creating two beloved classics: buttery croissants and tangy sourdough bread. You'll master the delicate process of laminating dough to achieve flaky, golden layers in your croissants, while also exploring the slow, rewarding fermentation process that gives sourdough its distinctive flavor. You’ll learn how to feed and maintain your starter as well as know how to troubleshoot when it dies. From mixing and kneading the dough to shaping and baking, each step will deepen your understanding of how time and technique transform simple ingredients into bakery-worthy masterpieces.
Menu:
Butter Croissants
Sourdough Bread
How To Use Your Sourdough Discard
Saturday, March 8 & Sunday, March 9
2:00 pm-4:30 pm
with Chef Dylan Watson
In this hands-on baking class, you'll learn the art of creating two beloved classics: buttery croissants and tangy sourdough bread. You'll master the delicate process of laminating dough to achieve flaky, golden layers in your croissants, while also exploring the slow, rewarding fermentation process that gives sourdough its distinctive flavor. You’ll learn how to feed and maintain your starter as well as know how to troubleshoot when it dies. From mixing and kneading the dough to shaping and baking, each step will deepen your understanding of how time and technique transform simple ingredients into bakery-worthy masterpieces.
Menu:
Butter Croissants
Sourdough Bread
How To Use Your Sourdough Discard
Saturday, March 8 & Sunday, March 9
2:00 pm-4:30 pm
with Chef Dylan Watson
In this hands-on baking class, you'll learn the art of creating two beloved classics: buttery croissants and tangy sourdough bread. You'll master the delicate process of laminating dough to achieve flaky, golden layers in your croissants, while also exploring the slow, rewarding fermentation process that gives sourdough its distinctive flavor. You’ll learn how to feed and maintain your starter as well as know how to troubleshoot when it dies. From mixing and kneading the dough to shaping and baking, each step will deepen your understanding of how time and technique transform simple ingredients into bakery-worthy masterpieces.
Menu:
Butter Croissants
Sourdough Bread
How To Use Your Sourdough Discard
Cancellation Policy:
Changes or cancellations made 7 days or more before the class date will receive a full refund or class credit.
Changes or cancellations made within 6 days of the class will incur a 50% class fee.
No-shows and cancellations made within 48 hours before the class will not be issued any credits or refunds.
All cancellations and credit requests must be coordinated verbally with a PREP employee via phone at 562-430-1217. Reservations are transferable. If you cannot attend a class, please call us at 562-430-1217 to send someone in your place.
In the rare event we need to cancel a class, we will refund you in full. Please note that no refunds or make-up dates can be given for missed Series classes.
-
Our classes are live, hands-on, and in a real kitchen. You will be using utensils, tools, and cooking equipment. Just as with any cooking experience in your home or in one of our classes, there is always a potential for injury. We operate our classes as safely as possible and are not responsible for any injuries that may occur during the class.
-
Please arrive 10 minutes before class time to check-in. We suggest comfortable closed-toed shoes, and we ask that long hair be tied back. We provide aprons, or you can treat yourself to one of our adorable selections. Unless noted otherwise in the class description above, all of our classes are hands-on and we cook together as a group, then eat family style. Guests receive a 10% discount on purchases made during class, excluding alcohol and sale items.
Masks are recommended but optional for all.
-
All students receive a portion of every meal made in class. Occasionally we may need to substitute ingredients, recipes, or instructors. Any exception to our hands-on format will be labeled as a “Demonstration.” If you have any dietary restrictions, please let us know at the time of booking.
