recorded video of the master class
"How to open your viennoiserie production"

Discover all steps for your future bakery.
You'll see what equipment you need and what are the most important things for the beginning.
Starts on:
December 20th
24% off available for 24 hours
Until the end of the sale
00 00 00 00
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

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
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 395 € per month. The day before the transaction you’ll receive an email notification with the instruction.
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.