Saturday, October 11th 2025
9:00am to 3:00pm
The 100% Whole Wheat Croissant class is here! With a very special guest!
Teng Vang, Lab Director for the California Wheat Commission, will be coming down from Sacramento to teach this class with Nan. Teng has been at the lab milling and testing wheat for longer than Grist & Toll has existed. His knowledge of milling and baking with California wheat is unsurpassed. We’ll be teaching the formula developed by Teng and Alejandra Andrade at the lab. Because…perfection! We’ve all heard the whole grain haters and nonbelievers, saying you can’t make certain things with whole wheat flour. Blah…blah…blah…we can’t hear you anymore! These croissants and this class make it crystal clear that anything is possible with proper sourcing and milling. Not only is everything possible, but infinitely more delicious!
During this hands-on, one day class, we will cover everything from making the dough and butter blocks to lamination, to proofing and baking. Yes, each student will laminate and bake 100% whole wheat croissants from start to finish and will take home the mind blowing results. This is a commercial yeast formula, so no sourdough experience is necessary. While this class is open to bakers at all skill levels, it is definitely not a beginners class. Having some experience with rolling and folding dough, whether you’ve attempted puff pastry or croissants in the past, or even making an all-butter pie dough, will be tremendously helpful.
Once purchased, Grist & Toll class admission is nonrefundable
All ingredients and materials will be provided by Grist & Toll, just bring your own apron
Unless stated otherwise, all Grist & Toll classes are for ages 18+
Class location is Grist & Toll:
990 S. Arroyo Parkway, Ste 1
Pasadena, CA 91105
