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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 anytime
unlimited
40 lessons
Receive 9-10 new lessons weekly
Length
Recipe book
4 weeks of study
100+ recipes
(4-6 hours per week)
December 7th
In the
BAKEland box
All types of laminated doughs
In Bakeland, we've assembled all existing types of laminated doughs. For laminated yeast dough, we'll delve into the layers to understand their effect on texture. For puff pastry dough, we'll explore both traditional and inverted puff pastries.
Viennoiserie and more
We have prepared a variety of rich yeast doughs, including the basic brioche, from which you'll learn to make any type of rich dough. We'll be crafting donuts, multiple variations of brioche, tarte Tropézienne, canelé, tarte au sucre, kuglof, laminated donuts, chocolate brioche, and more.
Doublebake or second chance
You’ll learn how to repurpose two-day-old croissants and other baked goods. Optimize unsold leftover croissants by transforming them into brand-new creations, refreshing your display case in just 20 minutes each day. The “Doublebake” range will prove invaluable.
Freezing baked goods
We'll demonstrate how to adjust your production and explain the correct methods for freezing ready-to-bake creations, creams, and fillings. You'll understand the intricacies of freezing and be equipped to use them in your work for efficiency and optimization.
The range of baked goods
Croissants, bicolored 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 operate as an independent business project. You could open a bakery selling only croissants or offer a range exclusively of donuts. Alternatively, you can expand or refresh your existing bakery's offerings.
Equipment and ingredients
We've included a chapter in the recipe book that provides a detailed description of all the ingredients, their specifications, proportions, and reliable brands. Additionally, you'll learn how to substitute 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 various shaping techniques, from classic to unconventional. This includes crafting creations using different molds, bicolored laminated dough, and techniques without molds, allowing you to achieve diverse visual effects for your products.
Production conditions for all types of ovens
We'll demonstrate how to produce baked goods using professional equipment, suitable for both large-scale and small-scale production or home baking. This includes techniques for convection and deck ovens, manual and machine roll-out, spiral kneading machines and planetary mixers, as well as production proofers, retarder proofers, and hand-made proofing methods.
All types of laminated doughs
In Bakeland, we've assembled all existing types of laminated doughs. For laminated yeast dough, we'll delve into the layers to understand their effect on texture. For puff pastry dough, we'll explore both traditional and inverted puff pastries.
Viennoiserie and more
We have prepared a variety of rich yeast doughs, including the basic brioche, from which you'll learn to make any type of rich dough. We'll be crafting donuts, multiple variations of brioche, tarte Tropézienne, canelé, tarte au sucre, kuglof, laminated donuts, chocolate brioche, and more.
Doublebake or second chance
You’ll learn how to repurpose two-day-old croissants and other baked goods. Optimize unsold leftover croissants by transforming them into brand-new creations, refreshing your display case in just 20 minutes each day. The “Doublebake” range will prove invaluable.
Freezing baked goods
We'll demonstrate how to adjust your production and explain the correct methods for freezing ready-to-bake creations, creams, and fillings. You'll understand the intricacies of freezing and be equipped to use them in your work for efficiency and optimization.
The range of baked goods
Croissants, bicolored 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 operate as an independent business project. You could open a bakery selling only croissants or offer a range exclusively of donuts. Alternatively, you can expand or refresh your existing bakery's offerings.
Equipment and ingredients
We've included a chapter in the recipe book that provides a detailed description of all the ingredients, their specifications, proportions, and reliable brands. Additionally, you'll learn how to substitute 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 various shaping techniques, from classic to unconventional. This includes crafting creations using different molds, bicolored laminated dough, and techniques without molds, allowing you to achieve diverse visual effects for your products.
Production conditions for all types of ovens
We'll demonstrate how to produce baked goods using professional equipment, suitable for both large-scale and small-scale production or home baking. This includes techniques for convection and deck ovens, manual and machine roll-out, spiral kneading machines and planetary mixers, as well as production proofers, retarder proofers, and hand-made proofing methods.
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
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-Correct use of equipment
-Proofer for bakery/home
-Freezing 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

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Week 4
32 - 40 lesson
-Classic brioche (made with a dough mixer)
-Chocolate brioche (made with a 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 YOU can EARN WITH ONE ALMOND CROISSANT
Therefore, 100% of final product’s price of 5€ includes 3,50€ of expenses. 1,50€ is your net profit.
By selling only 28 almond croissants a day, you’ll cover the course price
just in 29 days!
Course author
Hello! I'm Smbat Tonoyan, the creator of the Bakeland course. My baking journey began 7 years ago at The Brioche bakery. I then relocated to Poland to work with Le Delicia pastry-bakery, followed by a stint at Paul, where I learned about systematic production and organization. My journey took me to Hilton hotel before becoming the Head Baker at ODI pastry-bakery-restaurant. By the end of 2018, my colleagues and I inaugurated Drazhyn Bakery, launching 5 branches and initiating B2B sales. Concurrently, I began offering master classes and consultations in CIS countries and the USA. Recently, I've taken on the role of Head Baker at Pechorin Bakery. I'm eager to share the knowledge and insights I've amassed over the years. Best wishes, and welcome to Bakeland!
Instagram
Smbat Tonoyan
Executive chef - “Pechorin” bakery
BAKELAND explained in 100 seconds
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All our courses include
Unlimited Chef
Support & FAQs
We are already aware of your questions, that’s why each lesson has FAQ. Don’t worry if you can’t find the answer to the question. Our technical support is nearly available 24/7 to take care of your needs. 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 informative as possible.
Optional Certificate
of Completion
Are you dreaming of getting a certificate of completion? No problem! Simply finish the homework tasks, and voila, you're all set! Keep in mind, we aren’t pushing you to do that — it is 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
Every year, we enhance our courses with fresh updates and resources, influenced by both student feedback and advancements in the industry. Naturally, all participants, whether new or returning, will be granted access to any updates and PDF files!
Individual Account Access
It's yours alone and nobody else's. Keep your courses organized in your personal BOX.
Unlimited Chef
Support & FAQs
We are already aware of your questions, that’s why each lesson has FAQ. Don’t worry if you can’t find the answer to the question. Our technical support is nearly available 24/7 to take care of your needs. 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 informative as possible.
Optional Certificate
of Completion
Are you dreaming of getting a certificate of completion? No problem! Simply finish the homework tasks, and voila, you're all set! Keep in mind, we aren’t pushing you to do that — it is 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
Every year, we enhance our courses with fresh updates and resources, influenced by both student feedback and advancements in the industry. Naturally, all participants, whether new or returning, will be granted access to any updates and PDF files!
Individual Account Access
It's yours alone and nobody else's. Keep your courses organized 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 goods.
Pastry chefs
Improve your career prospects with unique and sought-after skills. No matter where you are working – be it in pastry or chocolate production, a bakery, or a 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 etc.
Launch more than 60 viennoiserie products for your shop
Learn how to freeze unbaked viennoiseries and optimize your production
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 etc.
Work with all types of bakery equipment: dough mixer/planetary mixer, laminating machine/rolling pin, proofer/retarder, convection/deck oven
LANDBOX certificate
This will serve as verification that you have completed the course and provide an additional advantage when applying for a job.
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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
24% off until
December 11th
One time payment
€ 1185 / € 1560
Save: 375 €
Save: € 375
Installments for 3 months
€ 395
/ month
Please note!
Before registering, understand how the monthly payment plan works:
The total cost is divided into 3 equal installments over 3 months. Once the first payment is made, you'll receive an e-mail with course access. Subsequent payments are auto-charged to your card every 30 calendar days from the last transaction. The payment plan comprises 3 installments of 400 € each month. An e-mail notification with instructions will be sent a day before each transaction.
FAQ
Absolutely! The course covers every step of the process, from the absolute basics to complex techniques. Additionally, you have access to online support during the program, ensuring assistance with any questions you may have.
Let’s discuss your questions via e-mail info@landbox.online or WhatsApp
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