Lamination specialist & training consultant
The craft of lamination, passed on to your team
Viennoiserie and pastry training to make your production consistent, beautiful and profitable — on site in your bakery or in open sessions.
Training
All training →Hands-on teaching
You learn by doing: demonstrations, practice at the bench and concrete cues you can reuse the next day.
What trainees say
Two very hands-on days. Our croissants are finally consistent from batch to batch, and the team is far more autonomous on lamination.
The eBook
Lamination explained step by step, to keep at hand.