Viennoiserie is where patience meets precision — thin layers of butter and dough, folded and rested again and again, until you get that impossibly flaky, golden result. It's technical, it's a little bit of a workout, and it is entirely worth it.

Our croissant making classes walk you through the full lamination process, step by step, in our Manayunk studio — no shortcuts, no pre-laminated dough, just the real method from start to finish.

Individual classes include:

• Croissant: Learn to laminate dough from scratch, shape, proof, and bake a proper French croissant; crisp on the outside, airy and layered within.

• Chocolate Croissant: Building on croissant fundamentals, this class adds the technique for folding in chocolate and achieving that perfect balance of buttery pastry and rich filling.

• Seasonal Couques: A rotating, seasonal take on the classic Belgian-French couque; laminated dough studded with pearl sugar or seasonal flavors, changing throughout the year.

You'll take home:

• Everything you bake in class

• Dough to bake off at home the next day

• The kind of technique that takes most bakers years to learn on their own