The master pastry chefs behind Milwaukee's North Shore Boulangerie come to the Market to share thorough insights of the most sought-after skills in pastry arts, creating laminated doughs. Offering key tricks-of-the-trade', croissant and puff pastry doughs will be not only be approachable in your home kitchen, but a centerpiece on your holiday menus and in everyday meals.

In this class, you'll learn:

• The basics of butter work and dough production

• The pitfalls of the process so you can confidently execute a myriad of recipes like croissants, kouign-amann, savory pies, and beef wellington.

• During the class you’ll sample delicious croissants, chocolate croissants, and fruit danishes

Class size is limited to just 30 guests and may sell out quickly. We recommend booking early to reserve your spot.

About the pastry chef: Gene Webb was trained in Paris and at the internationally recognized French Pastry School where he was guided by renowned chefs Sébastien Canonne, M.O.F., and Jacquy Pfeiffer, before apprenticing with Alsatian Master Baker Pierre Zimmermann. Prior to launching his baking career, Webb received his PhD in yeast biology with Elizabeth Jones at Carnegie Mellon University followed by a fellowship and research position at the University of Chicago. Webb uses traditional artisan baking techniques including extensive use of preferments and all natural French levain yeast, grown and maintained in NSB’s own bake shop.

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