In Paris, you can’t walk two blocks without running into a small bakery pulling a batch of fresh-baked croissants out of the oven. Around here, not so much. No matter – in this hands-on class, Chef Randi will show you how to make light, buttery croissant dough, roll it out and create flaky pastries that would make a Frenchman drool.

Menu: Traditional Croissant; Pain au Chocolat; Cream Cheese Pinwheels; Morning Buns