Sign up below to join us on Zoom to learn how to make Bergin's beautiful pastries! This class is pay what you can, with a $5 suggested donation. All donations go to Fair Fight Action! You can send your donation directly to our venmo (include your email!), or to Fair Fight Action (just send us a screenshot), and we will send out the zoom invitations on Saturday. This is part 1 of a 2 part class!

Equipment:
-Food Scale. This is a must. Even a little inexpensive one is fine, but for consistency and success,
weigh ingredients!
-Stand Mixer. If you don’t have one, not the end of the world, your arms might just get a little
bit of a workout
-Parchment paper
-Food thermometer
-Ruler
-Sharpie/permanent marker
-Rolling pin
-Surface for rolling out dough
-Baking sheets
-Shallow large pan
-Pastry brush
-Cooling rack
-Plastic wrap
-Pizza cutter (optional)
-Mixing bowl (or just use the bowl of the stand mixer)
-Offset spatula, or spoon to spread butter

Ingredients (based on the recipe from Saveur)
-625g 2% milk. make sure it’s 2%, fat balance is important!
- 975g flour. Bread flour is best, but all purpose will work, it’s a pandemic, don’t make excessive
trips to the grocery store.
-10g active dry yeast. NOT instant
- 70g sugar
-22g fine sea salt
-12g melted butter
-585 good unsalted room temp/soft butter. Look for Kerry gold, Vermont creamery cultured
butter, or any European style, high fat butter, and make sure it’s soft! take it out of the fridge now.
-3 egg yolks
-2tbsp heavy cream (again, not worth buying if not around, milk is fine too)