Saturday, March 7th 2026 9:00am to 4:00pm
We’ve officially declared 2026 the year of whole grain lamination and we will be exploring all the delicious shapes and flavors throughout the year. Kouign Amann follows the exact same lamination process as traditional butter croissants and pain au chocolat , but with an extra sugary twist and unique shape. It’s delectable and even richer and more delicious when made with expertly milled whole grain flour.
During this hands-on, one day class, we will cover everything from making the dough and butter blocks to lamination, to proofing and baking. Each student will laminate and bake 100% whole wheat kouign amann 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.
This is an all-day class. We will provide a mid day break, so please pack a lunch or snacks to keep your energy up. We’ll have drinks and will be enjoying some freshly baked kouign amann together, but we won’t be able to eat them until they are baked at the end of class.
Once purchased, Grist & Toll class admission is nonrefundable.
All ingredients and materials will be provided by Grist & Toll, just bring your 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
