Want to start viennoiserie making, but don’t know what to start with
You’re already making croissants and different viennoiserie, but you’re not satisfied with the result.
Croissants don’t have nice even layer
Want to sell viennoiserie
and croissants but don’t know where and how
Want to know how to produce 250-400 croissants per day at small production.
Or 3000 croissants at large production
Want to organize production to make different viennoiserie types(croissants, brioche, donut, puff pastry, kouglof ect.)
Don’t know what equipment, ovens, proofers, laminating machines to choose
Never done viennoiserie in your life.
But want to learn new skills
Want to know about packaging
and storage for viennoiserie
Want to know how to calculate food cost and price for croissants and viennoiserie