PROFESSIONAL MASTERCLASS: Laminated Dough and Croissants 4.20.26-4.22.26

Are you a coffee shop or bakery owner who dreams of filling your space with the irresistible aroma of freshly baked, artisanal viennoiserie? This exclusive, three-day intensive croissant masterclass is designed specifically for you. We bridge the gap between passion and production, empowering you to create world-class pastries, expand your business, and master your craft.

Our goal is to equip you with the skills to produce exceptional quality consistently, turning your vision into a profitable reality.

Course Program: A Glimpse into Your Three Days
You will create an exquisite range of products, exploring different doughs, techniques, and flavor profiles:

Foundation Doughs:
– Natural Starter (Levain) Management
– Classic Croissant Dough (with levain and yeast)
– Rich Brioche Dough
– Mastering the Art of Lamination (Tourage)

Classic & Modern Creations:
– Classic Croissant & Pain au Chocolat Shaping
– Swiss Roll (Laminated dough, vanilla pastry cream, chocolate)
– Raisin Roll (Laminated dough, vanilla pastry cream, infused raisins, and orange zest)
– Spiced Raisin Roll (Oriental spices & apricot)
– Decadent Cinnamon Rolls (Brioche dough base)
– Pistachio & Raspberry Babka (Brioche dough base)
– Almond Croissant

Who Should Attend
This course is designed for industry professionals seeking to deepen their expertise, including:
– Pastry Chefs
– Bakers
– Coffee Shop Owners; Managers
– Restaurateurs
– Caterers

Prerequisites: A foundational knowledge of baking and basic viennoiserie is required to ensure you get the most from this advanced croissant masterclass.

Investment & Registration
Your investment includes three full days of intensive instruction, your personal recipe binder, all ingredients and materials, daily breakfast and lunch, and a diploma of completion upon successful evaluation.
Spaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended.

*All cancellations must be submitted in writing (by email or letter). If cancelled one month before the croissant masterclass starts, a non-refundable processing fee of $250 will apply. Cancellations made within 14 days of the course start date are 100% non-refundable. Upon registration, you will be sent our terms of purchase and a non-refundable agreement, which must be signed and returned to complete your booking.