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Blitz Laminated Dough with Helen Fletcher

  • 12 Jul 2022
  • 9:45 AM - 12:00 PM
  • Zoom


Registration is closed

Blitz Laminated Dough

Kouign Amann, are sugary, crispy, buttery pastries that hail from the coastal region of Brittany in the northwest corner of France. Kouign Amann literally translates to butter cake in Breton which is known for its salt (think fleur de sel) and butter,  both of which are used in this best of all pastries.

An easier, more efficient way to make laminated dough! Helen Fletcher, celebrated pastry chef and teacher, will demonstrate her Blitz Laminated Dough method, a quicker and easier way of preparing laminated dough and making the scrumptious Kouign Amann. Helen came up with this method for making laminated doughs for her first book, The New Pastry Cook and it’s so easy. No butter blocks, no days upon days to make it. It’s quick and easy and it’s as good as the hard way and just as delicious. This recipe will bring puff pastry back into your life!

Helen will be showing us a method to make the laminated dough with no butter blocks and no trepidation in a shorter amount of time with the same wonderful results.

July 12, 2022

9:45am to Noon PST

FREE to Bakers Dozen Members
$25 to Non Members

Click Here to Register
Zoom link and recipe will be sent upon your registration

This webinar will be recorded but you must sign up
to receive the link to the recording, sent after the meeting

About Helen Fletcher

Helen started as a food writer and author with no idea her career would take her on a path from home baker to professional baker to pastry chef. She opened her wholesale bakery servicing hotels, restaurants and caterers knowing how to make two cakes at a time. Within a short time, her business ramped up to 1500 pieces of dessert with only a few days notice which was daunting at first.  But it grew the business rapidly as they were known for quality, consistency, and service.

Being a self-taught baker let Helen think outside the box and today in her writing, blogging, and teaching her goal is to simplify recipes and techniques as much as possible by removing the fear and intimidation often associated with baking and pastry.

Today, she is the pastry chef at the most esteemed restaurant in St. Louis. She blogs at 
www.pastrieslikeapro.com and is excited about teaching virtual classes. In addition, her long awaited cookie book, Craving Cookies was published in October, 2021.

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