Do I need prior baking experience?

No. The workshop is designed for beginners and intermediate bakers; Chef Ansarys teaches foundational techniques step by step.

How long is the class?

The session runs about four hours, combining demonstration and hands-on practice.

Will I take home baked croissants?

Yes. Participants taste warm croissants during class and typically take home a box of their bakes plus notes.

What if I have allergies to dairy or gluten?

This class centers on butter and wheat; contact the host in advance to discuss accommodations or consider an alternative offering.

Is equipment and flour provided?

Yes. Workstations, ingredients, and ovens are provided as part of the hands-on workshop.

How do I book or cancel?

Book through the provided referral link. Cancellation and refund policies are set by the host, so check the booking page for details.

Hands-On Croissant Workshop in Berkeley with Chef Ansarys | Cooking Class | Workshop

Located in Berkeley, California, Croissants from Scratch with Chef Ansarys is a hands-on pastry workshop that teaches lamination and shaping over a focused four-hour session. Chef Ansarys leads a small group through mixing dough, creating a butter block, rolling turns, shaping classic croissants, proofing, and baking until the crust is golden and flaky. The class emphasizes technique over recipes so students learn how butter temperature, dough elasticity, and timing combine to produce the signature layered crumb. A short demonstration opens the session, followed by guided hands-on rotations at workstations where Chef Ansarys gives individual feedback. Key features include live instruction on lamination folding methods, shaping tips for plain and filled croissants, and strategies for same-day proofing or overnight retards. Students finish by tasting warm croissants, taking home a box of their bakes, and receiving a concise notes sheet to reproduce results at home. The workshop highlights Bay Area ingredient choices and encourages discussion about using local flours, quality butter, seasonal jams, or chocolate for fillings. The kitchen vibe is active and sensory: the scent of butter, the rhythm of rolling pins, and the snap of a fresh croissant crust. Because the class compresses professional pastry technique into a single session with plenty of hands-on time, it is ideal for travelers who want practical skills without a long course commitment. Visitors staying in Oakland or exploring Berkeley's food scene will find the class an accessible way to experience local culinary craft first-hand. The session runs about four hours and suits beginners through intermediate bakers; prior professional training is not required. Practical preparations include wearing kitchen-friendly clothing, leaving room in your bag for a boxed batch, and arriving a few minutes early to set up. Croissants from Scratch with Chef Ansarys is a concentrated, hands-on experience that teaches repeatable skills and delivers the immediate reward of fresh pastry you helped make. It is a practical addition to an East Bay visit for anyone who values technique, flavor, and the confidence to recreate bakery-worthy croissants at home. During the four-hour workshop participants move at a steady, deliberate pace that balances demonstration and practice, and Chef Ansarys adjusts instruction to group needs while sharing tips on troubleshooting sticky dough, preserving butter layers in warmer kitchens, and adapting schedules for overnight fermentation; the result is a clear set of techniques you can apply whether returning to a home kitchen or aiming to impress friends and family with perfectly layered, crisp croissants. Bookable through the provided referral link, the class often fills quickly on weekend dates, so plan ahead and choose a session that fits your travel schedule to guarantee your spot and leave Berkeley with a new baking skill set. Arrive hungry and curious always.

About Kitchen on Fire

Kitchen on Fire is a hands-on cooking school and event producer that offers a broad calendar of culinary workshops, multi-week series, camps, and virtual classes. The school presents technique-driven, chef-led experiences ranging from single-session workshops to 12-week fundamentals courses. Classes focus on regional cuisines, baking, pastry, vegetarian and seasonal cooking — examples include Italian pasta and breads, Indian and Burmese dishes, Middle Eastern street food, Mexican and Latin specialties, and classic bistro techniques.

Chef-led offerings feature named instructors and visiting chefs, with programs such as multi-week Basics of Cooking series, themed nights like A Night in Florence and A Night in Rome, specialized workshops including ricotta and doughnuts, and seasonal pie and baking classes. Kitchen on Fire also runs teen camps, school-break day camps, and virtual workshops to reach learners at different levels and schedules.

Instruction emphasizes hands-on practice, practical skills like knife work and recipe fundamentals, and communal dining of the dishes created during class. Many classes run three hours or longer; multi-week series provide progressive skill development. In addition to in-person workshops, the organization publishes virtual classes and instructional series led by its roster of chefs.

Kitchen on Fire’s program diversity — from single-session craft workshops to immersive multi-week courses and teen camps — reflects a commitment to accessible, skill-focused culinary education. The school’s transparent class descriptions, named instructors, and recurring series offer prospective students clear expectations and opportunities to build lasting cooking skills. Class sizes vary to prioritize engagement, hands-on practice, and personalized instructor feedback for students.