PROFESSIONAL MASTERCLASS: The Art of Traditional Panettone 6.29.26-7.2.26

Artisan Panettone Intensive – 4 Day Professional Course

In this immersive four-day course, you will learn how to craft artisan panettone from start to finish. This is not a recipe-driven class. By the end of the program, you will understand the why behind every step — from fermentation to final bake — allowing you to produce exceptional quality with consistency.

Our objective is to transform an Italian tradition into a realistic, repeatable professional practice. Through structured instruction and hands-on production, you will develop the technical skills required to master this complex dough and apply it confidently in your own kitchen.

Each participant will personally produce panettone during the course and will take home each flavor prepared in class.

You will gain direct guidance from Chef Jenna Leurquin and Chef Gabriel Lopez, refining your technique while learning the essential details that elevate panettone to a professional standard. We will also discuss the importance of ingredient quality and the equipment necessary to achieve reliable, professional results.

Course Program – A Glimpse into Your Four Days

• Sourdough Lievito Madre
Understanding the foundation of panettone: maintenance, strengthening, acidity control, and the traditional tying method.

• First Impasto (Base Dough)
Structure development, timing, temperature control, and fermentation management.

• Mixing & Baking Techniques
Proper dough development, equipment usage, mixing sequences, proofing evaluation, scoring, and baking for optimal structure and volume.

• Inclusions & Finishing
Production of Classic, Chocolate, and Pistachio panettone. Balancing inclusions, glazing techniques, and professional presentation.

• Ingredients and Equipment
Proper ingredients and equipment is essential to a successful panettone. We will dive deep into the necessary tools necessary for making panettone and where to get them.

Who Should Attend

This course is designed for industry professionals seeking to deepen their expertise, including:

– Pastry Chefs

– Bakers

– Restaurateurs

– Caterers

Prerequisites: A previous enrollment and completion of a JL Patisserie Masterclass is a prerequisite for this advanced masterclass, along with a foundational knowledge of baking and breadmaking, to ensure you and other students get the most from this program. 

Investment & Registration
Your investment includes three full days of intensive instruction, your personal recipe binder, all ingredients and materials, daily breakfast and lunch, levain and couche to take home, 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.