Learn to make flaky, tender, buttery croissants, pies, and puff pastry treats in this class dedicated to gluten free laminated pastries! We’ll dive into the science of gluten free baking, make our own flour blends, and practice the dough handling techniques needed to make the delicious, flaky pastries that you’ve been missing. Please note that while we take precautions and clean between classes, the studio is not a dedicated gluten-free kitchen.
Annie Erbsen is from Asheville, NC, and spent a number of years living in the Alpine wonderland of Valle d’Aosta, Italy. An experienced cook, she dove head-first into the local culture and worked in vineyards, apprenticed with mountaintop cheese and jam makers, collected oral histories from elderly farmers, and worked in a farm-to-table restaurant under a Michelin star chef. Now back in the U.S., she currently teaches at Log Cabin Cooking in Asheville, NC with her mother, Barbara Swell, and plays 1920s jazz guitar and banjo.
This screen shows you the details for the selected product.
Click the "Add to Cart" button to add this product to your shopping cart. You can enter a quantity larger then 1 to add multiples of this product to your shopping cart.
If the product is full you will see a "Wait List" button. Click this button if you would like to be notified if/when capacity is added. If capacity is increased we will email you. Upon receipt of the increased capacity notification, registration will be on a first-come, first-served basis.
If the product is not ready for purchase you will see a "Notify Me" button. You can click this button if you would like to be notified when this product is ready for purchase.
Some products can only be purchased through our partner. In this case you will see an "External Register" button. Click this button to purchase through our partner's website.