2.0 PROFESSIONAL MASTERCLASS: Advanced Viennoiserie

Advanced Viennoiserie Masterclass

Take your croissant craft to the next level with Croissant Masterclass 2.0, an intensive three-day professional course designed to go significantly deeper into the science, technique, and artistry behind exceptional viennoiserie.

We will dive into:

• Baker’s percentages and dough formulation: working with one foundational croissant dough and learning how to understand, analyze, and adjust a formula rather than simply following a recipe. Learn the complete croissant process from starter and dough preparation to fermentation, lamination, shaping, proofing, baking, filling, and finishing.
• Panettone-style sourdough starter: adapted specifically for croissant production, with a deeper focus on fermentation and flavor development.
• Medialunas: the iconic Argentinian-style croissant and a customer favorite at JL. Our version follows its own four-day process, allowing students to explore a completely different approach to laminated dough, fermentation, shaping, texture, and finishing.
• Inverted puff pastry: learning the technique from start to finish before transforming it into classic French pastry applications, such as Mille-Feuille and Galette des Rois.
• Advanced technical croissant shapes: including croissant sandwiches, croissant bows, S’mores Pain Suisse, Christmas tree croissants, spheres, cups, and additional specialty shapes and concepts. You will also learn to develop your own original shapes and signature products.

Throughout the three days, the emphasis will be on unique processes, advanced shaping, fermentation, precision, and visual presentation—giving students the technical understanding to create their own distinctive viennoiserie rather than simply reproduce ours.

Croissant Masterclass 2.0 is about going beyond the recipe. It is an exploration of fermentation, lamination, structure, creativity, and the craftsmanship required to turn laminated dough into a truly distinctive product.

Advanced Experience Required

Croissant Masterclass 2.0 is an advanced-level course and is not suitable for beginners.

Participants must have a strong understanding of sourdough fermentation and previous hands-on experience with laminated dough. Basic lamination techniques will not be taught from the beginning, as this class moves directly into more advanced processes, fermentation methods, shaping, and applications.

If you have never laminated dough before, this class is not for you. We strongly recommend completing our Laminated Dough and Croissant Professional Masterclass first, which provides the essential foundation needed to fully benefit from the 2.0 experience.

You do not need to have attended our 1.0 class specifically if you already have equivalent professional or advanced baking experience, but solid sourdough knowledge and basic lamination skills are required.

Class is held from 7 a.m. to 3 p.m. each day.