We start at the beginning, with a focus on understanding why each step matters so you can troubleshoot confidently at home.

• Proper dough mixing and gluten development

• Butter block preparation

• Lock-in and lamination basics

• Rolling, shaping, proofing, and baking

We’ll focus on understanding why each step matters so you can troubleshoot confidently at home.

Now that you understand lamination by hand, we introduce the professional dough sheeter , a game changer for consistency and efficiency. This week bridges artisan technique with professional production methods.

• How to properly use a professional dough sheeter

• Refining lamination consistency

• Shaping and baking classic pain au chocolat

• Production workflow and scaling techniques

This week bridges artisan technique with professional production methods.

Ready to make your croissants as stunning as they are delicious? This week we work with colored dough to create the striking two-toned croissants you've seen take over pastry counters everywhere.

• Incorporating colored dough into laminated pastry

• Techniques for clean layering and sharp definition

• Advanced shaping and finishing methods

• Balancing visual impact with proper internal structure

We’ll focus on achieving both visual impact and proper internal structure.

The grand finale. Cross-lamination requires the precision and confidence built across the previous three weeks — and produces results that speak for themselves. You'll leave with a deep understanding of lamination and a box of pastries to prove it.

• Enhanced honeycomb structure

• Increased flakiness and a refined, elevated crumb

• Advanced lamination precision and technique

This technique requires precision and confidence; the perfect culmination of everything learned in the previous weeks.