Mastering Puff Pastry (Feb.28.2026)

During this Puff Pastry Workshop, we will learn how to make delicate, buttery, flaky puff pastry from start to finish - by hand. Lots of rolling pin action! We will discuss the different types of laminated doughs and fats available for home use.

We will start with kneading together our "detrempe", the dough that will encase all of the butter, and while the gluten is resting we will measure out and shape our butter block. Throughout the workshop we will roll out our dough again and again, with our butter enclosed, creating the many perfeclty flaky layers of buttery puff pastry we love and admire.

While our dough is resting between folds, we will discuss the different options for using up your puff pastry block, both sweet and savoury. I will also demonstrate how to create a classic tarte tatin, as well as a few other delicious treats. And of course everyone will get a chance to taste test everything that comes out of the oven. As we will be finishing up the workshop before noon, this dough can easily be used for an appetizer or dinner application.

This workshop takes place in the private cooking studio of Red Hen Artisanale, right in the heart of Grey County on the Saugeen River. Want to see what the space and property look like? Click this link!

At the end of the workshop you'll leave with the recipes we create and your own handmade brick of puff pastry that can be used anytime over the next few days, or even frozen for something special in the future.

Have questions about this workshop or others? Either check the FAQ below, or send me an email: hello@redhenartisanale.com