I only caught a small portion live but was able to watch videos. Well done, I loved it. I've made several laminated pastries started with a class at King Arthur. It was a great intro and gave me the confidence to expand. This workshop will take me even further with new techniques. I'm a pretty basic home cook that can follow recipes and directions, but I learn a lot by my mistakes. Thanks again!
This class was super fantastic, and I highly recommend it. Andrew is exactly right—you come away thinking “I can do this.” Can’t wait to get at it.
Separate note: Tamar Adler’s new book that Andrew mentioned may be the best cookbook I’ve ever bought. It’s encyclopedic in information on how to use up ingredients in new ways to reduce waste. I recently took a class from her. It was excellent, and the ribollita we made was delicious.
I could only attend three of the sessions, but all three were very helpful. I will watch all the videos before I make the croissants. Thanks for making the videos available to us
Here are some things that I learned:
1. Using butter that is mixed and at room temp rather than cold butter sheets for the laminating process. This seems much easier and I am excited to be able to try it.
2. In rolling up the croissants, making that slight snip in the middle of the end near you so that the croissants roll up more efficiently
3. Also it was interesting to watch how carefully you measure the dough, making sure everything is even and measured correctly. I haven't been so precise in the past and I thin that watching the way you measure and stretch the dough will help me.
4. I ordered some of the covered Nordic pans because I think they will be very useful for this recipe (and other recipes as well), thanks for that advice.
Everything was well organized and clear. For those of us (like me) who could not attend every session "live," the videos will really be useful.
I think it must be difficult to demonstrate and answer questions at the same time! Andrew, you were patient and clear with everyone. Thank you.
The handout (which evolved throughout the class) is helpful, clear and excellent.
Thank you for updating everything so quickly and for being so attentive and responsive to the class. And yes, I like your bread tees too!
I attended all except one session of the Lune Croissant workshop, and baked 6 Croissants for the first time ( All gone, Yum). I prepped and followed each session, finishing and tasting my croissant at the end of the class along with Andrew.
The class was excellent, it felt like I was baking along in Andrew's studio kitchen.
Loved that Andrew answered in great detail every question we asked.
Just downloaded all the 8 videos if we missed anything it is here to watch.
Thank you for sharing your knowledge on all baking subjects, not just croissant and walking us trough Kate Reid beautiful book Lume, Croissants All Day, All Night
Thanks for the workshop! It was great! In one of the sessions, you were asked about your kitchen ruler and said you found a link to it and sent it in the chat. Would it be possible to get that link? Thanks!
Hi, I could not attend the LUNE walk-through live so I do want to purchase the vids. Thanks so much for doing it. ...the bread tees are terrific! 🍞👍🏼
love your tees!
Am very interested in purchasing the videos of the “Lune” classes
I only caught a small portion live but was able to watch videos. Well done, I loved it. I've made several laminated pastries started with a class at King Arthur. It was a great intro and gave me the confidence to expand. This workshop will take me even further with new techniques. I'm a pretty basic home cook that can follow recipes and directions, but I learn a lot by my mistakes. Thanks again!
This class was super fantastic, and I highly recommend it. Andrew is exactly right—you come away thinking “I can do this.” Can’t wait to get at it.
Separate note: Tamar Adler’s new book that Andrew mentioned may be the best cookbook I’ve ever bought. It’s encyclopedic in information on how to use up ingredients in new ways to reduce waste. I recently took a class from her. It was excellent, and the ribollita we made was delicious.
Did you mention the bread festival in a previous post? If so I missed it. Was it in Asheville NC? Congrats on the croissant workshop.
Never mind,! I clicked the link. Cool.
I could only attend three of the sessions, but all three were very helpful. I will watch all the videos before I make the croissants. Thanks for making the videos available to us
Here are some things that I learned:
1. Using butter that is mixed and at room temp rather than cold butter sheets for the laminating process. This seems much easier and I am excited to be able to try it.
2. In rolling up the croissants, making that slight snip in the middle of the end near you so that the croissants roll up more efficiently
3. Also it was interesting to watch how carefully you measure the dough, making sure everything is even and measured correctly. I haven't been so precise in the past and I thin that watching the way you measure and stretch the dough will help me.
4. I ordered some of the covered Nordic pans because I think they will be very useful for this recipe (and other recipes as well), thanks for that advice.
Everything was well organized and clear. For those of us (like me) who could not attend every session "live," the videos will really be useful.
I think it must be difficult to demonstrate and answer questions at the same time! Andrew, you were patient and clear with everyone. Thank you.
The handout (which evolved throughout the class) is helpful, clear and excellent.
Thank you for updating everything so quickly and for being so attentive and responsive to the class. And yes, I like your bread tees too!
thank you. I am so glad I signed up!
I attended all except one session of the Lune Croissant workshop, and baked 6 Croissants for the first time ( All gone, Yum). I prepped and followed each session, finishing and tasting my croissant at the end of the class along with Andrew.
The class was excellent, it felt like I was baking along in Andrew's studio kitchen.
Loved that Andrew answered in great detail every question we asked.
Just downloaded all the 8 videos if we missed anything it is here to watch.
Thank you for sharing your knowledge on all baking subjects, not just croissant and walking us trough Kate Reid beautiful book Lume, Croissants All Day, All Night
Thanks Andrew for the heroic workshop. This project always seemed out of my reach. Now I know I can do it.
I’d love specifics on your settings for the APO for croissants. Mine is arriving today, and I will be giving the croissants a go next week!
Thanks for the workshop! It was great! In one of the sessions, you were asked about your kitchen ruler and said you found a link to it and sent it in the chat. Would it be possible to get that link? Thanks!