Mastering Viennoiserie Camp
There's nothing quite like pulling a perfectly laminated croissant out of the oven, all shattering layers and buttery aroma. But getting there takes more than one evening. This four-week immersive series is designed for serious home bakers and pastry enthusiasts who want to build real skill, confidence, and technical precision over time.
This is a progressive course; each week builds on the last. By the end, you won't just know how to make a croissant. You'll understand lamination deeply and be able to produce professional-level pastries at home.
This is a four-week commitment. All sessions are required, and enrollment covers all four dates.
This course is not currently scheduled, but we're gauging interest for a future session. If this sounds like something you'd love to take part in, please complete the interest form below. We'll use responses to help shape future offerings and notify interested bakers before registration opens.
What to Expect
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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.
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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.
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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.
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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.
Interested? Let’s talk about timing.
We strive to create programs that are as convenient as they are informative. Sign up to learn about the next intensive and let us know when you would be available to attend!
