Laminated doughs are some of the most iconic—and intimidating—foundations of French baking. In this intensive masterclass, Chef Romain Dufour will guide you step by step through the science, technique, and creativity of several classic styles of dough, breaking down each stage of lamination to make it accessible, reproducible, and exciting. 

Participants will explore different viennoiserie styles, each with unique characteristics, applications, and flavor profiles: 

• Classic Puff Pastry

• Croissants

• Babka

• Brioche 

• Laminated Brioche

Using these doughs, the class will create a variety of both traditional and innovative products, such as: 

• Galette des Rois – the classic Epiphany cake 

• Pomme D'apple – a refined French pastry icon with a twist

• Kouign Amann – indulgent, caramelized pastry

  …and much more. 
   

Throughout the course, you’ll gain an in-depth understanding of: 

• Dough composition and lamination science. 

• Butter handling, plasticity, and incorporation. 

• Layering techniques to optimize rise, flakiness, and texture. 

• Balancing tradition with modern creativity. 
   

By the end of this masterclass, you’ll have both the technical confidence and creative inspiration to master viennoiserie in all its forms—whether crafting a flawless croissant, a rustic tarte tatin, or your own signature creations.

This course is suitable for experienced bakers and pastry chefs who are passionate about improving their foundation and skills.