HOW TO START VIENNOISERIE / CROISSANT PRODUCTION
Free online live master class
How to successfully launch and equip your own bakery. Find out what equipment to choose for viennoiserie & croissants, what packages to use for selling, avoid common mistakes
Starting date
21 September
Starting time
16:00
Spots left
27
(London time)
Enroll now and get stollen recipe straight away!
Sign up and get BAKING RECIPE straight away!
ENROLL NOW AND GET STOLLEN RECIPE STRAIGHT AWAY!
This ONLINE CLASS is perfect for you if
You want to start viennoiserie making but are confused about the equipment, laminating machines, proofers, and ovens
You plan to produce croissants at 250−400 small-scale or 3,000 large-scale per day and organize production for various types of viennoiserie (doughnut, brioche, kouglof, etc.)
You aspire to sell viennoiserie but need help with calculating food cost and pricing, storage, packaging, and selling techniques
You already bake croissants but aren’t satisfied with the results
You want to learn how to make a croissant and market it as a new skill
HAVE A LOOK AT THE COMING CLASS
Bakery chefs who want to master their skills and grow professionally
Pastry chefs ready to start their own production
Entrepreneurs and bakery owners who want to produce and sell viennoiserie
3-hour FREE Online Masterclass for
HAVE A LOOK AT THE COMING CLASS
Bakery chefs who want to master their skills and grow professionally
Pastry chefs ready to start their own production
Entrepreneurs and bakery owners who want to produce and sell viennoiserie
3-hour FREE Online Masterclass for
What we'll prepare during the class
Baba au rhum with vanilla whipped ganache
Baba dough. Live, we’ll prepare the dough for a rum baba, starting with dough kneading and ending with baking.
Two variations of finishing. 1 type of dough — 2 completely different products with different shelf life, appearance and taste.
Syrup. We’ll prepare a syrup that can be used to soak both classic rum baba and various variations with fruit purees.
Vanilla cream. We’ll show you how to properly prepare whipped ganache and use it at work. Next, completely assembling and decorating the dessert.
Question / answer. At the end of the class, you’ll be able to ask all the questions that you may have.
ABOUT ME
Smbat Tonoyan
Executive chef, B2B Bakery Expert, Professional Instructor
7+ years of pastry chef experience
Runs 10+ bakery shops
Works as Executive Baker at the «Pechorin» bakery
Conducts Masterclasses and consultations around the world
LANDBOX platform instructor of professional online course about bakery and viennoiserie
IN THIS 3-HOUR LIVE CLASS, YOU’LL LEARN ALL ABOUT
Viennoiserie and croissant ingredients and equipment for both small start-ups and large productions
Potential challenges and mistakes in making croissants and viennoiserie
How to create your own packaging
Pricing and selling your viennoiserie products
1
Assorted croissants and viennoiserie products for your shop or for bulk selling
2
3
4
5
WHAT BONUSES ARE YOU GOING TO GET?
1
2
3
4
FREE LESSON and RECIPE from the online course "Bakeland"
PDF instruction of food cost calculation for bakery
Surprise gifts especially exclusive to the class participants!
Itemized list of bakery production equipment
FAQ
Yes, our manager will contact you and, if you wish, you may ask for a recorded master class and we will send it to you
READY TO JOIN? FILL IN THE BOXES BELOW!
Starting date
21 September
Starting time
16:00
Spots left
27
(London time)
SIGN UP NOW AND GET STOLLEN RECIPE STRAIGHT AWAY!
PROFESSIONAL ONLINE COURSES ON FOOD, PASTRY AND ART
Open our box to discover how to become a professional chef online, learn from top chefs during comprehensive online classes and be ready to implement all the skills in your real production and grow your business constantly