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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
Length
4 weeks of study
40 lessons
Receive 9-10 new lessons weekly
Recipe book
100+ recipes
(4-6 hours per week)
December 7th
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)

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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

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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

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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

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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!
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 started working for Paul where I learned systematic work and organization 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 work as 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!
Instagram
Smbat Tonoyan
Executive chef - “Pechorin” bakery
BAKELAND explained in 100 seconds
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WE KNOW YOU WANT MORE.
GET A FULL-LENGTH LESSON FOR FREE
Enter your details to get a free lesson
Make sure that number is correct, you have WhatsApp or other messenger.
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 updates or files to our courses yearly, based on participant feedback and product innovations. And of course, participants new and old will receive any updates and PDF files!
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 updates or files to our courses yearly, based on participant feedback and product innovations. And of course, participants new and old will receive any updates and PDF files!
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.
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
Join the course
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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Cost of BAKELAND
Fill out your contact information below to join the course
Spots left: 14
duration: 4 weeks
Starts on:
october 19th
One time payment
€1560
Installments for 3 months
€520
/ month
Attention! Before registration - check out how a monthly payment works: The full price is split into 3 equal instalments within 3 months. When the first payment is charged, you receive an email with the access to the course. The next payments are automatically charged to your card within 30 calendar days from the first transaction. The payment plan includes 3 payments at €520 per month. The day before the transaction you’ll receive an email notification with the instruction.
FAQ
Absolutely! The course covers every step of the process, from the absolute basics through to complex techniques. You also have access to online support during the programme so we can help you with any questions you may have.
Let’s discuss your questions by email info@landbox.online or WhatsApp
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