Master the basic rules for baking croissants at home. Understand ingredients and their role in croissant dough. Learn how to prepare; how to control the temperature; learn about the lamination technique and shaping and proofing. This is a demonstration course with some hands on experience. Enjoy a croissant lunch with some extra baked goods to take home.

Your Tutor is Chakey Kim

Chakey Kim commenced with the WEA in 2024.

Chakey is originally from Korea and began her pastry journey in 1998 as a pastry chef in Seoul. 

Driven by a desire to grow and refine her skills, Chakey moved to Melbourne in 2004, immersing herself in kitchens across the city to gain real industry experience, hands-on knowledge, and a deeper understanding of pastry craft.

In 2009, Chakey settled in Adelaide, where she became well known in the local pastry scene. As the owner-chef behind French pastry shops such as Au Matin Calme, By Blackbird, and The Old Croissant Factory on Hutt Street, she built a strong reputation for producing some of the city's finest croissants.

With a deep passion for traditional techniques, Chakey specializes in classic pastries, buttery brioches, and perfectly layered croissants. Through her workshops, she now shares her experience and love for the craft with aspiring bakers, helping them bring professional-quality pastries into their own kitchens.