Mastering lamination & viennoiserie
From lamination butter to the bake: consistent, profitable pastries.
- Audience
- Bakers, pastry chefs, workshop leaders and production teams.
- Prerequisites
- Basics in bakery or pastry.
- Duration
- 2 days – 14 h
- Format
- On site (your bakery) or in open inter-company sessions.
- Price
- On quote
Learning objectives
- ◆Understand lamination butter and temperature control
- ◆Achieve consistent lamination (single and double folds)
- ◆Master shaping, proving and baking
Programme
Day 1 — Lamination fundamentals
- Lamination butter: selection, plasticity, temperatures
- Dough base and locking in the butter
- Single and double folds, resting times
Day 2 — Shaping, proving and baking
- Croissants and pains au chocolat: cutting and shaping
- Managing the prove (temperature, humidity)
- Egg wash, baking, consistency and profitability
Funding & quality
- Teaching methods :
- Demonstrations, hands-on practice at the bench, course handout.
- Assessment :
- Continuous assessment on production; certificate of completion.
- Accessibility :
- Accessible to people with disabilities — contact us to adapt.
Eligible for professional funding via our Qualiopi-certified partner.
(opens in a new tab)