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Lasse Skjønhaug
Head baker · Apollon Brooklyn
About this lesson
An artisanal decoding of the New York croissant phenomenon, taught with the precision of a working laminator. You will master a same-day butter-block dough, four trending architectural shapes, and the brûléed finish that has redefined modern viennoiserie. This is heritage lamination, recalibrated for the contemporary café.
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