HOW TO START A VIENNOISERIE / CROISSANT PRODUCTION
Free online live master class
How to successfully launch and equip your own bakery. Discover which equipment is best for viennoiserie & croissants, the ideal packaging for sales, and how to avoid common mistakes.
Enroll now and get stollen recipe straight away!
Professional online courses about food, pastry & art
Starting date
November 19
Spots left
15 Spots
Enroll now and get a free mini-course straight away!
Select a suitable class time
Pacific time
4 p.m.
4 p.m.
Pacific time
4 p.m.
4 p.m.
London time 16:00
London time 16:00
FILL OUT THE REGISTRATION FORM AND GET A MINI-COURSE OF THREE LESSONS AS A GIFT
This ONLINE CLASS is perfect for you if
You want to start making viennoiserie but are uncertain about the necessary equipment, laminating machines, proofers, and ovens.
You plan to produce croissants on a small scale of 250-400 or a large scale of 3000 per day and organize production for various types of viennoiserie, such as doughnuts, brioche, kouglof, etc.
You aim to sell viennoiserie and seek guidance on calculating food costs and pricing, as well as storage, packaging, and sales 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.
Want to know more about the course?
Enter your details and get consultation from our specialist.
We’ll send you course program via What’s app.
Make sure that phone number is correct.
We’ll send you course program via What’s app.
Make sure that phone number is correct.
By clicking the "Get full program" button, you agree to receive newsletters from LANDBOX by e-mail and messengers, as well as confirm your agreement with the terms of the Terms of Use and the Privacy Policy.
What we'll prepare during the class
Baba au rhum with vanilla whipped ganache
Baba dough. We’ll prepare the dough for a baba, beginning with kneading and concluding 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 suitable for soaking both the classic rum baba and various variations incorporating fruit purées.
Vanilla cream. We’ll demonstrate how to properly prepare whipped ganache and its applications. Next, we'll move on to the complete assembly and decoration of the dessert.
Question/answer. At the end of the class, you will be able to ask any questions that may have arisen.
IN THIS 3-HOUR LIVE CLASS, YOU’LL LEARN ALL ABOUT
Ingredients and equipment for viennoiserie and croissant production, suitable for both small start-ups and large-scale operations.
Potential challenges and pitfalls in crafting croissants and viennoiserie.
How to create your own packaging.
Pricing and selling your viennoiserie products.
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An assortment of croissants and viennoiserie products suitable for your shop or for wholesale.
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3
4
5
WHAT BONUSES ARE YOU GOING TO GET?
PDF instruction on food cost calculation for bakery.
1
2
Free lesson and a recipe from the online course Bakeland.
Special class-participants-only gifts!
Itemized list of bakery production equipment.
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3
Take A LOOK AT THE COMING CLASS
Bakery chefs aiming to master their skills and advance professionally.
Bakery chefs ready to branch into independent production.
Entrepreneurs and bakery owners looking to produce and sell viennoiserie.
A 3-hour FREE Online Masterclass for
Take A LOOK AT THE COMING CLASS
Bakery chefs aiming to master their skills and advance professionally.
Bakery chefs ready to branch into independent production.
Entrepreneurs and bakery owners looking to produce and sell viennoiserie.
3-hour FREE Online Masterclass for
ABOUT Author
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.
Instructor for the LANDBOX platform's professional online course on bakery and viennoiserie.
FAQ
Yes, our manager will contact you. If you wish, you can request the recorded master class, and we will send it to you.
Sure! You will find lots of answers to your questions and understand where to start.
Yes, certainly. During the class, you can write your questions in the chat, and the chef will address them. Additionally, we have a Question and Answer session at the end of the class.
The masterclass is in English.
All participants will receive an e-mail with all the stated bonuses the day after the class.
A free lesson and recipe from the course, a detailed PDF instruction on how to calculate the food cost of your production, a complete list of equipment, and a few additional secret bonuses.
READY TO JOIN? FILL IN THE form BELOW!
Starting date
November 19
Spots left
27 Spots
Pacific time
4 p.m.
4 p.m.
Pacific time
4 p.m.
4 p.m.
London time 16:00
London time 16:00
register and get a mini-course of three lessons straight away!
select a suitable class time
PROFESSIONAL ONLINE COURSES ON FOOD, PASTRY AND ART.
Open our box to discover how to become a professional chef online. Learn from top chefs through comprehensive online classes, and be equipped to implement all the skills in your actual production, ensuring consistent business growth.
