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The box of professional online courses about food, pastry and art
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The box of professional online courses about food, pastry and art
Who is this for
Professional
chefs
Improve your career prospects with unique and sort after skills. No matter where you are working — pastry or chocolate production, bakery or restaurant
Shop owners & entrepreneurs
Impress your customers with new product offerings and learn efficient ways to produce profitable items
Startups & small productions
Supercharge your growth with innovative new products you can make in a small production environment or at home
ONLINE COURSES
Become a top performer in your business! Our vivid courses provide you with a guided instruction on the production cycle, its cost effectiveness, equipment and a host of other useful things
With over 25 lessons you will learn how to create all varieties of chocolate and sugar dragées from start to finish. We’ll also cover shape, design, colour, filling and taste of both the inside and outside.
Instructor:
Vladislav Panchenko
In over 35 lessons you’ll learn all the varieties of jams and spreads (water based and fat based), how to calculate your own jam recipes fom scratch. The class will also cover candied fruits, candied citrus peels and fruit jellies.
Instructor:
Vladislav Panchenko
Instructor:
Smbat Tonoyan
Professional online course about bakery, viennoiserie & puff pastry. In over 40 lessons you'll learn all types of puff pastry, croissant dough, brioche, donuts and other viennoiseries. The class covers also different fillings and glazes.
Instructor:
Aleksander Donskov
The world’s first professional course about eclairs and choux pastry. In 30 lessons learn how to make all types of choux pastry at any production.
Fancy a taste of LANDBOX?
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Free online live classes
Our out-of-the-box online classes are the only of their kind. You get a unique chance to examine our free live demo videos and set off on the 3 hours atmospheric cooking adventure!
Get instructions on how to successfully launch your own panning production. Find out what chocolate dragees are and why they are so shiny, which equipment to buy, how to sell your creations and what common mistakes are to avoid in the future
HOW TO START PANNING / DRAGEE PRODUCTION
Free online live master class
Online | 19 November 16:00 (London time)
Online | 23 September 15:00
Free online live master class
HOW TO START VIENNOISERIE / CROISSANT PRODUCTION
How to successfully launch and equip your own bakery. Find out what equipment to choose for viennoiserie & croissants, what packages to use for selling, avoid common mistakes
Online | 23 September 15:00
Free online live master class
HOW TO START ECLAIR PRODUCTION
Get instructions on how to successfully launch your own panning production. Find out what chocolate dragees are and why they are so shiny, which equipment to buy, how to sell your creations and what common mistakes are to avoid in the future
Online | 23 September 16:00
Free online live master class
HOW TO START JAM / SPREAD PRODUCTION
Get instructions on how to successfully launch your own jam/chocolate spread production. Find out how to make creations with a shelf life of one year, what equipment you need for this, what jars and packages to use, how to sell them and how to avoid the common mistakes in the future
Additional products
We know the peculiarities of pastry business and offer a wide range of supplementary items, which might become of great help for you
Drageeland
Recipe
Additional Drageeland recipe book
The book includes 14 recipes with a detailed description of dragee cooking process, its peculiarities, expiration date and photos of the ready-made dragees
Confiland
Finished designs of labels and packages for jelly & spreads jars
Get a specially designed package including labels and boxes' layouts. Receive a staged guide on the disposition of design, logo, list of ingredients, etc.
Packaging
Coming soon
Flashland
Packaging
Finished packaging designs for eclairs
Get a developed package with the ready eclairs' dimensions. Receive a step-by-step guide on the disposition of design, logo, list of ingredients, etc.
Coming soon
Bakeland
Calculation
Calculation of bakery’s productiveness
You will learn how to calculate your working-out, production capacity, and maximum rational use of equipment, warehouse facilities and production area
Coming soon
Drageeland
Recipe
Additional Drageeland recipe book
The book includes 14 recipes with a detailed description of dragee cooking process, its peculiarities, expiration date and photos of the ready-made dragees
Confiland
Finished designs of labels and packages for jelly & spreads jars
Get a specially designed package including labels and boxes' layouts. Receive a staged guide on the disposition of design, logo, list of ingredients, etc.
Packaging
Coming soon
Flashland
Packaging
Finished packaging designs for eclairs
Get a developed package with the ready eclairs' dimensions. Receive a step-by-step guide on the disposition of design, logo, list of ingredients, etc.
Coming soon
Bakeland
Calculation
Calculation of bakery’s productiveness
You will learn how to calculate your working-out, production capacity, and maximum rational use of equipment, warehouse facilities and production area
Coming soon
Discover a new profession
Choose a course and register
Start learning and get all instructions
Apply new skills in your daily work
Launch and sell new products
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profitable box
Business focused
Open a shop, expand your product range and gain new professional prospects! Our techniques will allow you to break into the big time
One stop box
LANDBOX is an in-depth collection of courses. You won’t have to resort to any additional education — the classes contain everything you need!
Expert Support
Want to learn more about a recipe, a technique or your performance? Our expert chefs are always there to answer all your queries
Regular updates
We annually update our courses. You will be the first to receive the announcement of each update!
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Here you can follow our blog with the most fascinating culinary articles and unique recipes
Real feedback from
real participants
  • Kristiina Pääkkö
    Finland, Tornio
    Pastry chef
    I’ve learned so much panning techniques. Everything was really well explained.
    Thank you!
  • Veronica Gonzalez
    Ecuador, Cuenca
    Pastry shop owner
    It’s the best course I could Pay for! The way the course it’s made it’s so easy to learn, step by step, there is no way you can’t understand.
  • Mie Holm Nielsen
    @Miehkristiansen
    Denmark, Broendby
    Pastry chef
    Your course goes around everything I need to know about dragees, and each week is more exciting than the week before. So again, thank you so much!
  • Matilde Morandi
    @matildemomamorandi
    Florence, Italy
    Pastry chef
    Drageeland was a great experience.
    it is a well explained and very fun course because each lesson has something new!
  • Abdelkhalek Nemssaoui
    @artisant-des-friandises
    Morocco
    Pastry chef, self-entrepreneur
    It’s a great pleasure to participate in this experience.
    Thank you and good luck!
  • Juliana Clementz
    @juliec_patisserie
    Switzerland
    I would recommend Drageeland to all: beginners, intermediate and professionals. Can’t wait to do more courses
    on “landbox.online”!
  • Ronit Moran
    @ronitmoran
    Israel, Haifa
    Pastry chef
    Great recipes and explanation, thank you chef for your knowledge and help during the course!
  • Sara Gazzillo
    @sara.beth.patisserie
    United States, Oradell
    Pastry chef
    Thank you Chef. I am really enjoying the course and you’re a wonderful instructor.
  • Kristiina Pääkkö
    Finland, Tornio
    Pastry chef
    I’ve learned so much panning techniques. Everything was really well explained.
    Thank you!
  • Veronica Gonzalez
    Ecuador, Cuenca
    Pastry shop owner
    It’s the best course I could Pay for! The way the course it’s made it’s so easy to learn, step by step, there is no way you can’t understand.
  • Mie Holm Nielsen
    @Miehkristiansen
    Denmark, Broendby
    Pastry chef
    Your course goes around everything I need to know about dragees, and each week is more exciting than the week before. So again, thank you so much!
  • Matilde Morandi
    @matildemomamorandi
    Florence, Italy
    Pastry chef
    Drageeland was a great experience.
    it is a well explained and very fun course because each lesson has something new!
  • Abdelkhalek Nemssaoui
    @artisant-des-friandises
    Morocco
    Pastry chef, self-entrepreneur
    It’s a great pleasure to participate in this experience.
    Thank you and good luck!
  • Juliana Clementz
    @juliec_patisserie
    Switzerland
    I would recommend Drageeland to all: beginners, intermediate and professionals. Can’t wait to do more courses
    on “landbox.online”!
  • Ronit Moran
    @ronitmoran
    Israel, Haifa
    Pastry chef
    Great recipes and explanation, thank you chef for your knowledge and help during the course!
  • Sara Gazzillo
    @sara.beth.patisserie
    United States, Oradell
    Pastry chef
    Thank you Chef. I am really enjoying the course and you’re a wonderful instructor.
We will help you choose
Our programs were designed by the globally renowned bakers, chocolatiers, and pastry chefs. What cooking direction interests you most? Choose your way by leaving an enquiry and create miracles in the kitchen!