Professional online course about bakery
In over 40 lessons you'll learn all types of puff pastry, croissant dough, brioche, donuts and other viennoiseries.
Starts on:
Online
Watch at anytime
unlimited
Lenght
4 weeks of study
40 lessons
Receive 9-10 new lessons weekly
Recipe book
100+ recipes
(4-6 hourse per week)
December 7th
24% off until
December 11th
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course starts:
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december 7th
october 19th
december 11th
october 23th
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Enter your details and our manager will contact you to answer all questions.

We’ll contact you via What’s app. Make sure that phone number is correct.
By clicking the "Join the course" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.
In the
BAKEland box
All types of laminated doughs
In Bakeland we’ve brought together all types of laminated doughs which exist. Laminated yeast dough — we’ll get into the layers and find out how they affect the texture. Puff pastry dough — we’ll work with puff pastry and inverted puff pastry
Viennoiserie and more
We’ve prepared various types of rich yeast dough, including a basic rich dough — brioche, on which you’ll learn how to make any type of rich dough. We’ll be making: donuts, several types of brioche, tarte Tropézienne, canelé, tarte au sucre, kuglof, laminated donuts, chocolate brioche and more.
Doublebake or second chance
You’ll learn to re-use two-days croissants and other baked goods. You’ll be able to optimise unsold leftover croissants, turning them into brand-new creations and maintaining your display case in just 20 minutes daily. The “Doublebake” range will come in handy.
Freezing baked goods
We’ll show you how to adjust your production and explain how to properly freeze ready-to-bake creations, creams and fillings. You’ll know all the details of freezing and be able to apply them in your work for time-saving and optimisation.
The range of baked goods
Croissants, bicoloured croissants, pain au chocolat, ”Doublebake” croissants, raisin swirls, cruffins, Danish, classic brioche, canelé, donuts, laminated donuts, Berliner, tart au sucre, chocolate brioche, chausson au pomme.
Business focused
Each range is self-sufficient and can work as an independent business-project. You can open a bakery and sell only croissants, and you can make a range of only donuts. Or you can just extend or update the range of your bakery.
Equipment and ingredients
We’ve prepared a chapter in the recipe book where you’ll find a detailed description of all the ingredients, their specifications, percentage, reliable brands and also learn how to replace them correctly.
Creams and filings
We’ve developed well-balanced and high-profit margin recipes for selling and production. The recipes consist of simple and easily accessible ingredients. We’ve included all the fillings needed for work: frangipane, custards, jelly, fruit fillings, ganache, creams for baking and glazes.
Various shaping techniques
You’ll learn how to shape different creations — from classic techniques to unusual ones. You’ll learn how to make creations: using various molds, bicoloured laminated dough, not using any molds, thus you’ll be able to achieve various visual effects for your creations.
Production conditions for all types of ovens
We’ll show you how to make baked goods in production conditions using professional equipment, and you’ll learn how to work in a small-scale production or at home: baking in a convection and a deck oven, manual and machine roll-out, a spiral kneading machine and a planetary mixer, a production proofer, a retarder proofer and a ”hand-made” proofer.
All types of laminated doughs
In Bakeland we’ve brought together all types of laminated doughs which exist. Laminated yeast dough — we’ll get into the layers and find out how they affect the texture. Puff pastry dough — we’ll work with puff pastry and inverted puff pastry
Viennoiserie and more
We’ve prepared various types of rich yeast dough, including a basic rich dough — brioche, on which you’ll learn how to make any type of rich dough. We’ll be making: donuts, several types of brioche, tarte Tropézienne, canelé, tarte au sucre, kuglof, laminated donuts, chocolate brioche and more.
Doublebake or second chance
You’ll learn to re-use two-days croissants and other baked goods. You’ll be able to optimise unsold leftover croissants, turning them into brand-new creations and maintaining your display case in just 20 minutes daily. The “Doublebake” range will come in handy.
Freezing baked goods
We’ll show you how to adjust your production and explain how to properly freeze ready-to-bake creations, creams and fillings. You’ll know all the details of freezing and be able to apply them in your work for time-saving and optimisation.
The range of baked goods
Croissants, bicoloured croissants, pain au chocolat, ”Doublebake” croissants, raisin swirls, cruffins, Danish, classic brioche, canelé, donuts, laminated donuts, Berliner, tart au sucre, chocolate brioche, chausson au pomme.
Business focused
Each range is self-sufficient and can work as an independent business-project. You can open a bakery and sell only croissants, and you can make a range of only donuts. Or you can just extend or update the range of your bakery.
Equipment and ingredients
We’ve prepared a chapter in the recipe book where you’ll find a detailed description of all the ingredients, their specifications, percentage, reliable brands and also learn how to replace them correctly.
Creams and filings
We’ve developed well-balanced and high-profit margin recipes for selling and production. The recipes consist of simple and easily accessible ingredients. We’ve included all the fillings needed for work: frangipane, custards, jelly, fruit fillings, ganache, creams for baking and glazes.
Various shaping techniques
You’ll learn how to shape different creations — from classic techniques to unusual ones. You’ll learn how to make creations: using various molds, bicoloured laminated dough, not using any molds, thus you’ll be able to achieve various visual effects for your creations.
Production conditions for all types of ovens
We’ll show you how to make baked goods in production conditions using professional equipment, and you’ll learn how to work in a small-scale production or at home: baking in a convection and a deck oven, manual and machine roll-out, a spiral kneading machine and a planetary mixer, a production proofer, a retarder proofer and a ”hand-made” proofer.
Program of the course
Week 1
1 - 10 lesson
-Equipment, ovens, lamination machines
-Ingredients & butter for viennoiserie/puff pastry
-Module “Fillings for viennoiserie”
-Dough kneading (dough mixer/planetary mixer)
-Butter preparation for lamination
-Dough layering (hand layering/lamination machine)

Week 2
11 - 21 lesson
-Correct use of equipment
-Proofer for bakery/home
-Freezeng of unbaked viennoiserie
-Baking in convection and deck oven
-Classic croissant, bi-color, pain au chocolat
-Doublebaked croissants, danish, raisin snails

Week 3
22 - 31 lesson
-Cruffin, peach squares
-Knot, swiss bread
-Donuts, berliners, layered donuts
-Kouign aman, babka, canele
-Shaping with stencils
-“Face cut” puff pastry

Week 4
32 - 40 lesson
-Classic brioche (made with dough mixer)
-Chocolate brioche (made with planetary mixer)
-Kouglof, cinnabons, tart tropezienne, toast bread
-Classic puff pastry/inverted puff pastry
-Chausson aux pommes, fruit tart
-Palmier, apricot tart

Send us email to updates@landbox.online and say what you would like to see in the next yearly updates.
Can you guess what next additional lessons are going to be?
Week 1

Lesson 1 - Introduction
  • recipe book - Bakeland detailed recipes with all measurements,  dough thickness, weight ect.
  • ingredients book - all ingredients with detailed information about composition and %. Different options, brands and swaps
  • equipment book - we’ve mentioned all equipment that we use in the course and also different options for brands
  • problem & solution book - You’ll find not only main problems & mistakes – but how to fix them

Lesson 2 - Module “Fillings for viennoiserie”

  • pastry cream
  • pastry cream with dulce de leche
  • hazelnut pastry cream
  • almond frangipane
  • hazelnut frangipane
  • granola frangipane
  • chocolate frangipane
  • coconut frangipane
  • poppy seed frangipane
  • pistachio frangipane
  • semolina cream
  • sea buckthorn coulis 
  • raspberry coulis
  • blackcurrant coulis
  • cherry coulis
  • compote mango-passion fruit
  • pear in syrup 
  • dark chocolate ganache
  • white chocolate ganache
  • pistachio ganache
  • carrot cake
  • brownie

Lesson 3 - Classic croissant/3 curls

  • equipment, ovens, lamination machines
  • ingredients & butter for viennoiserie/puff pastry
  • croissant 1kg piece recipe for small production/home 
  • butter preparation for hand lamination
  • dough kneading (small planetary mixer)
  • dough layering (hand lamination with rolling pin)
  • croissant shaping
  • how to proof/freeze ready shaped croissants
  • how to make your “home proofer”
  • how to brush viennoiserie with glaze
  • baking in convection oven

Lesson 4 - Classic croissant 5 curls/ Moon shaped croissant

  • croissant 2.5gk piece recipe for big production/home
  • butter preparation for lamination machine
  • dough kneading (big production dough mixer)
  • dough layering (lamination with production machine)
  • croissant shaping (5 curls)
  • croissant shaping (moon shape)
  • how to proof/freeze ready shaped croissants
  • what is proofer and retarder? 
  • how to spray viennoiserie with glaze
  • baking in deck/convection oven

Lesson 5 - Classic snail/hazelnut snail

  • pastry cream
  • hazelnut cream
  • raisins soaked in rhum
  • raisin snail shaping
  • hazelnut snail shaping
  • proofing 
  • how to brush snail with glaze
  • baking raisin snail (without mould)
  • baking hazelnut snail (in the mould)

Lesson 6 - Classic pain au chocolat/”Face cut” pain au chocolat

  • lamination and pre-shaping
  • shaping classic pain au chocolat
  • shaping “face cut” pain au chocolate
  • proofing 
  • baking
  • brushing pain au chocolate with syrup

Lesson 7 - Swiss bread/Twist

  • lamination and pre-shaping
  • pastry cream and chocolate drops
  • shaping swiss bread/twist
  • proofing 
  • baking

Lesson 8 - Fruit mill

  • almond frangipane
  • lamination and shaping
  • fresh apricots preparation
  • proofing 
  • baking

Lesson 9 - Bi-colored croissants

  • red dough for double color layering
  • lamination and pre-shaping
  • classic bi-colored croissant
  • long rectangle bi-colored loaf
  • proofing 
  • baking

Lesson 10 - Chocolate bi-colored croissants

  • chocolate dough for double color layering
  • lamination and pre-shaping
  • classic bi-colored pain au chocolat
  • chocolate bi-colored flower
  • proofing 
  • baking
Week 2

Lesson 11 – “Doublebaked” croissant
  • how to save “yesterday’s” croissant
  • how to prepare croissant for second baking
  • special syrup for croissants
  • almond double baked croissant
  • pistachio double baked croissant
  • granola double baked croissant
  • caramel/blackcurrant/pecan double baked croissant
  • filling preparation
  • baking
  • decoration

Lesson 12 - “Doublebaked” croissant. Part 2

  • croissant preparation
  • poppy seed/cherry double baked croissant
  • pear/ricotta double baked croissant
  • tropical double baked croissant
  • carrot/sea buckthorn double baked croissant
  • bi colored brownie double baked croissant
  • filling preparation
  • baking
  • decoration

Lesson 13 - “Opened” viennoiserie

  • lamination and pre-shaping
  • pistachio square with peach
  • pistachio frangipane
  • crumble
  • rectangle twist with mozzarella 
  • raspberry filling
  • proofing 
  • baking

Lesson 14 - Danish

  • lamination and pre-shaping
  • triangle with raspberry and pastry cream
  • danish with almond and raspberry
  • raspberry filling
  • proofing 
  • baking

Lesson 15 - Cruffins

  • lamination and pre-shaping
  • classic cruffin with chocolate ganache
  • caramel cruffin
  • Knot shaping
  • proofing 
  • baking

Lesson 16 - Geometric figure shape viennoiserie

  • triangle viennoiserie with ganache
  • lamination and pre-shaping
  • preparation of the moulds for baking
  • white chocolate ganache
  • cube shape buns
  • proofing 
  • baking

Lesson 17 - Puff pastry donut

  • laminated donut dough preparation
  • deep frying
  • pastry cream/raspberry filling
  • shiny donut glaze preparation
  • glazing

Lesson 18 - Kouign aman

  • laminated sugar dough preparation
  • shaping
  • baking mould preparation
  • baking and caramelization

Lesson 19 - Savory croissants

  • croissant preparation
  • guacamole/salmon
  • рarma ham/basil
  • ham/cheese/gherkin
  • pesto/mozzarella/tomato

Lesson 20 - “Off cut” viennoiserie

  • how to use off cuts from croissant dough
Week 3

Lesson 21 - New module “Brioche”

  • brioche dough preparation (big production dough mixer)
  • gluten window
  • dough temperature
  • fermentation
  • how to proof/freeze ready shaped buns
  • how to spray or brush viennoiserie with glaze
  • baking in deck/convection oven

Lesson 22 - Chocolate brioche

  • chocolate brioche dough preparation (planetary mixer)
  • gluten window
  • dough temperature
  • fermentation
  • how to proof/freeze ready shaped buns
  • how to spray or brush viennoiserie with glaze
  • baking in deck/convection oven

Lesson 23 - Laminated brioche 

  • brioche dough preparation (big production dough mixer)
  • gluten window
  • dough temperature
  • fermentation
  • butter preparation for lamination
  • laminating process

Lesson 24 - Brioche with crumble

  • brioche with vanilla crumble and berries
  • brioche with chocolate crumble
  • chocolate cream
  • pastry cream
  • shaping
  • proofing 
  • baking

Lesson 25 - Brioche with “baked” fillings

  • brioche with chocolate crumble and baked cream
  • brioche with marzipan and almond topping
  • bi-colored brioche
  • shaping
  • proofing 
  • baking

Lesson 26 - “Leopard” brioche

  • brioche with 2 kinds of dough and “leopard” effect

Lesson 27 - Donuts

  • classic donuts
  • berliners
  • dough preparation
  • proffing
  • deep frying
  • fillings/glazes/sugar coating

Lesson 28 - Babka

  • classic donuts
  • berliners
  • dough preparation
  • proffing
  • deep frying
  • fillings/glazes/sugar coating

Lesson 29 - Kouglof

  • Kouglof dough preparation
  • shaping
  • proofing 
  • baking
  • soaking in the almond syrup

Lesson 30 - Tart Topezienne 

  • brioche with pearl melting sugar
  • shaping and baking
  • orange syrup
  • Tropezienne cream filling

Week 4

Lesson 31 - Canele

  • canele preparation
  • how to make wax for moulds
  • baking

Lesson 32 - Cinnabons

  • cinnabons dough
  • cinnamon butter filling
  • shaping and baking
  • cream cheese topping

Lesson 33 - Tarte au sucre

  • classic brioche sugar tart with butter

Lesson 34 - Savory brioche

  • brioche with tomato, mozzarella and bazil

Lesson 35 - New module “Classic puff pastry”

  • classic puff pastry dough
  • basic dough preparation
  • laminating butter preparation
  • explanation about folds and layers
  • layering

Lesson 36 - Inverted puff pastry

  • inverted puff pastry dough
  • basic dough preparation
  • laminating butter-dough preparation
  • explanation about folds and layers
  • layering

Lesson 37 - Chausson aux pommes

  • lamination and pre-shaping
  • apple/cinnamon filling
  • shaping
  • glazing
  • baking

Lesson 38 - Fruit tart

  • lamination and pre-shaping
  • baked cream filling
  • pastry cream
  • shaping and decorating
  • baking

Lesson 39 - Pear Strudel

  • strudel dough preparation
  • pear/pine nut filling
  • dough stretching
  • shaping
  • glazing
  • baking

Lesson 40 - Palmier

  • sugar puff pastry lamination
  • pre-shaping
  • baking
  • caramelization


Get full program of the course and consultation
We’ll contact you via What’s app and send you full course program, equipment & ingredient lists.
Make sure that phone number is correct and you have What’s app.
How the training takes place
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
ONCE A WEEK, NEW LESSONS ARE OPENED TO YOU. WATCH, LEARN NEW MATERIAL
DO YOUR HOMEWORK AND GET FEEDBACK FROM THE INSTRUCTOR
IF NECESSARY, ASK QUESTIONS AND GET RECOMMENDATIONS
GET A CERTIFICATE AND USE NEW KNOWLEDGE IN YOUR WORK AND BUSINESS
HOW MUCH CAN YOU EARN WITH ONE ALMOND CROISSANT
Therefore, 100% of final product’s price €5 includes €3,50 of expenses, and €1,50 is your net profit.
By selling only 28 almond croissants a day, you’ll cover course price
just in 29 days!
Get 1 of 28 PDF recipe from bakeland
Fill out contact information and we’ll contact you via What’s app and send you PDF recipe.
Make sure that phone number is correct and you have What’s app.
bakeland is online course about bakery and viennoiserie
In 40 lessons you’ll learn how to create all the varieties of viennoiserie, donuts, all types of puff pastry, brioche from scratch. We’ll also cover shapes and designs, fillings and shelf life. You will see how to organize your own bakery, how to work with professional equipment such as - ovens, laminating machines, proofers, dough mixers & professional recipes from real bakery!
Apply the information and techniques that you’ll discover in your production, shop or business immediately.
Course author
Hi! I am Smbat Tonoyan, an author of the Bakeland course. I started my journey as a baker in The Brioche bakery 7 years ago. Then I moved to Poland and worked for Le delicia pastry-bakery. After that, I returned to Minsk and started working for Paul where I learned systematic work and organisation of the production, then I was working for the Hilton hotel. After a while, I was invited to become a Head baker at the ODI pastry-bakery-restaurant. In the end of 2018 I and my-coworkers launched a brand-new bakery — Drazhyn Bakery, we’ve opened 5 bakeries and started B2B sales. At the same time I began to carry out master-classes and consultations of the productions in all the CIS countries and the USA. Recently I’ve come to Moscow and become a Head baker in the Pechorin bakery. I hope I can share with you my knowledge and experiences which I’ve been gaining for these years. Good luck and welcome to Bakeland!
Smbat Tonoyan
Executive chef - “Pechorin” bakery
BAKELAND explained in 100 seconds
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that phone number is correct and you have What’s app.
WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that phone number is correct and you have What’s app.
All our courses include
Unlimited Chef
Support & FAQs
We are already aware of your questions, that’s why each lesson goes with FAQ. Don’t worry if you couldn’t find an answer to the question. Our technical support takes care of your needs 24/7. The Chef will always answer your questions.
PDF’s with recipes
for every lesson
All of them are easy to download. We’ve done our best to make them as cool as possible. =)
Optional Certificate
of Completion
Are you dreaming of getting a certificate of completion? No problem. Just complete the home assignments and then bob’s your uncle! Keep in mind, we aren’t pushing you to do that — totally up to you.
Great Value
for Money
We guarantee that the information and techniques learned during the courses are 100% life-related and can be directly applied to either production, shop or business. 
Spend your money now, and earn more later. Invest in the future like a real investor.
Regular updates
every year
We add new lessons to our courses yearly, based on participant feedback and product innovations. And of course, participants new and old will receive any updates!
Individual
Account Access
It’s only yours and nobody’s else. Keep your courses organised in your
personal BOX.
Unlimited Chef
Support & FAQs
We are already aware of your questions, that’s why each lesson goes with FAQ. Don’t worry if you couldn’t find an answer to the question. Our technical support takes care of your needs 24/7. The Chef will always answer your questions.
PDF’s with recipes
for every lesson
All of them are easy to download. We’ve done our best to make them as cool as possible. =)
Optional Certificate
of Completion
Are you dreaming of getting a certificate of completion? No problem. Just complete the home assignments and then bob’s your uncle! Keep in mind, we aren’t pushing you to do that — totally up to you.
Great Value
for Money
We guarantee that the information and techniques learned during the courses are 100% life-related and can be directly applied to either production, shop or business. 
Spend your money now, and earn more later. Invest in the future like a real investor.
Regular updates
every year
We add new lessons to our courses yearly, based on participant feedback and product innovations. And of course, participants new and old will receive any updates!
Individual
Account Access
It’s only yours and nobody’s else. Keep your courses organised in your
personal BOX.
Who is this for & where to use
SHOP OWNERS
& ENTREPRENEURS
Impress your customers with new product offerings and learn efficient ways to produce profitable items.
Pastry chefs
Improve your career prospects with unique and sort after skills. No matter where you are working – pastry or chocolate production, bakery or restaurant.
Home production & Startups
Supercharge your growth with innovative new products you can make at home or in a small production environment.
Why are we better?
LANDBOX
LIVE CLASS OR CHEF’S CONSULTING
No
Yes
All viennoiserie types in 1 course
15-20
60 +
Products per course
Yes, but can lose something
Yes
Step by step explanation
3 days + 1week
Anytime
Chef’s support
No
Yes
Unlimited re-watching
3 days
1+ year
Availability & access
from 1500€ to 4500€
1185€
Price
After Flashland you won’t have to search for additional information about choux pastry. We’ve covered all kinds of eclairs and even those which you’ll hardly come across during offline courses.
Besides ready-to-use recipes, you’ll find basic fillings in the recipe book which can be easily integrated in your own creations.
Each recipe’s been developed from scratch and shot with 4 cameras from different angles. You’ll see each step and get the information in a comprehensible manner. If missed something, justrewind the video.
Practice raises many questions. Don’t worry. Our technical support is always ready to answer your questions even after completing the main course.
It’s quite challenging to remember all the information and not to miss the details during training. It’s not a problem any more. You can re-watch any video at any time.
Unlike an offline workshop, we’re available for you at least within a year. Once finished, you can easily re-start the program.
No need to spend money on transport, hotel or a private consultation. Get the same knowledgefor a lower price.
What results you can expect
Organize your own bakery
Learn how to calculate food cost and price
Technology how to produce 100 or 1000 croissants a day
All types of viennoiserie fillings: creams, ganaches, coulis, jellies, frangipane ect
Launch more than 60 viennoiserie products for your shop
Learn how to freeze unbaked viennoiseries and optimize your production
You’ll be able to work at any kitchen settings: professional large production, start-up or home bakery
Get technology for viennoiserie types: croissants, brioche, puff pastry, donuts, kouglof, puff pastry donut ect
Work with all types of bakery equipment: dough mixer/planetary mixer, laminating machine/rolling pin, proofer/retarder, convection/deck oven
LANDBOX certificate
This will confirm that you have completed the course and will be an additional argument when applying for a job.
What are you waiting for?
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