PROFESSIONAL MASTERCLASS: 3 days to master laminated dough and croissants

From Passionate Owner to Confident Artisan.

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.

Forget theoretical knowledge. This is a hands-on, practical workshop focused on building your confidence and skill. We won’t just teach you recipes; we’ll teach you how to think like a baker. You will learn to troubleshoot common problems, understand the “why” behind every step, and develop the intuition to react confidently when facing challenges with yeast, lamination, or proofing.

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

Date: October 6 – 8, 2024
Time: 7:00 AM – 3:00 PM Daily
Location: JL Patisserie Scottsdale – 7342 E Shea Blvd #108 Scottsdale AZ 85260

Course Objectives: What You Will Achieve

• Gain True Confidence: Move from uncertainty to mastery by understanding the entire viennoiserie process, from creating a natural starter to achieving the perfect bake.
• Problem-Solving & Intuition: Learn to diagnose and solve common production issues. Understand how temperature, hydration, and yeast activity affect your dough, so you can adapt and succeed in any environment.
• Expand Your Business: Develop a stunning and refined product line that will captivate customers and set your business apart. We provide the tools to make high-quality production feasible and profitable.
• Master the Fundamentals: Confidently execute every stage of production, including levain creation, dough mixing, lamination, shaping, proofing, and professional baking techniques.

The Hands-On Experience

From day one of our croissant masterclass, you will be actively involved in every step. This is not a demonstration; it is a collaborative workshop where you learn by doing.

• Tailored Professional Concept: We adapt our teaching to your reality. Whether you have a fully equipped kitchen or a small café corner, we provide tailored solutions to help you produce exceptional quality within your existing space and equipment.
• Professional-Grade Equipment: You will work on the industry’s best tools to understand and master the professional workflow, including a professional mixer, dough sheeter, proofing chamber, and commercial oven.
• Comprehensive Support: You will receive a detailed recipe binder to follow along and take home, and all necessary materials and high-quality ingredients are provided.
• All-Inclusive: To keep you focused and energized, a delicious breakfast and lunch will be provided each day.

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:
o Natural Starter (Levain) Management
o Classic Croissant Dough (with levain and yeast)
o Rich Brioche Dough

o Mastering the Art of Lamination (Tourage)

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

Evaluation, Feedback & Certification
Our commitment is to your tangible growth as a professional. Your progress and understanding will be evaluated throughout the course:
 Continuous Guidance: You will receive direct, hands-on guidance and verbal feedback from the instructor during the creation of all recipes.
 Final Presentation Assessment: During the final presentation and tasting, the instructor will provide a comprehensive evaluation, confirming that you have successfully acquired the required skills and knowledge.
 Diploma of Completion: Upon successful completion of the course, you will be issued a professional diploma recognizing your mastery of these advanced techniques.

Investment & Registration
Course Fee: $1,500
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.
To secure your place, please contact [email protected]
Spaces are strictly limited to ensure an intimate and effective learning environment. Early registration is highly recommended.
Cancellation Policy & Terms
 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.