Skills and techniques learned in class can be translated to a range of pastries, and the science behind lamination can be applied to making flakier pie crusts, biscuits and tarts! Mallory is a self-taught baker who - through lots of trial and error - has come up with a method for yeasted, laminated pastries that works at home and at a larger scale. Join us to learn about a range of types of pastry and how to laminate, shape, proof and bake croissants and danishes at home.