Hourly Schedule
Time
- 9:00
- Arrival & welcome
- Tea, coffee and warm pastries from the kitchen.
- 9:30
- Festive dough theory
- Understanding enriched doughs, spices and seasonal flavours.
- 4:00
- Lunch
- Seasonal lunch prepared by our catering team.
- Course ID AdLamJG
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What’s included
- Learn from expert tutors and technicians with demonstrations, guidance, and support throughout the day.
- Enjoy a seasonal artisan buffet lunch showcasing ingredients sourced from the Welbeck Estate and the surrounding local food community.
- Access our state-of-the-art facilities, with all ingredients and specialist equipment provided.
- Help yourself to unlimited refreshments, including tea, coffee, and cordials throughout the day.
- Wear a School of Artisan Food apron in class, with the option to purchase one to take home after your course.
Join renowned pastry chef, sixth-generation master baker and author Jimmy Griffin for this intensive five-day course dedicated to the art and science of lamination.
Designed for professional bakers, bakery business owners and experienced home bakers, this advanced programme explores the technical processes, precision and craftsmanship required to consistently produce exceptional viennoiserie.
Beginning with the seemingly simple croissant, you’ll investigate different lamination methods and production techniques through a series of practical bakes and technical exercises. As the course progresses, you’ll develop a deeper understanding of dough development, butter incorporation, fermentation and shaping, building the skills and confidence needed to produce both classic and contemporary laminated pastries to a professional standard.
With a limited class size, you’ll benefit from personalised tuition and expert guidance throughout the week, gaining valuable insight into Jimmy’s approach to achieving consistency, quality and efficiency in viennoiserie production.
What You’ll Learn
Through a combination of demonstrations, technical discussions and extensive hands-on baking, you will:
- Develop an advanced understanding of laminated dough production
- Explore different lamination methods, including twin lamination
- Learn how ingredients, temperature and process influence the final product
- Improve consistency, structure and crumb development
- Gain confidence producing viennoiserie at a professional level
- Understand how to troubleshoot common lamination challenges
- Refine shaping, finishing and baking techniques
- Build a deeper understanding of modern viennoiserie production
Techniques Covered
Throughout the course, you’ll explore:
- Dough development and mixing
- Butter selection and incorporation
- Traditional lamination techniques
- Twin lamination methods
- Fermentation and proofing
- Shaping and finishing techniques
- Baking for optimum structure and colour
- Product consistency and quality control
- Contemporary viennoiserie production
What You’ll Make
Over the five days, you’ll produce a wide range of classic and contemporary viennoiserie, which may include:
- Classic croissants
- Pain au chocolat
- Brioche products
- Danish-style pastries
- Bi-colour croissants
- Cubed croissants
- A variety of laminated and enriched dough products
Who Is This Course For?
This course is designed for intermediate to advanced bakers looking to take their viennoiserie skills to the next level. It is particularly suited to professional bakers, bakery owners, pastry chefs and ambitious home bakers who already have a solid foundation in baking and want to develop a deeper technical understanding of laminated dough production.
Whether you’re looking to improve product quality, refine production techniques or expand your professional skill set, you’ll leave with advanced practical knowledge, greater confidence and a deeper appreciation for the craft of artisan viennoiserie.
Please Note:
Whilst we make every effort to adhere to best practices regarding allergen control and cross-contamination at The School of Artisan Food, we sincerely regret that we are unable to cater for severe food allergies or coeliac disease. This is due to the continuous and varied use of our teaching spaces, common areas and food preparation areas.
If in any doubt, please contact us to discuss your individual circumstances prior to making a booking, as this will then enable us to produce a personalised Risk Assessment based on your own specific circumstances and better judge if we can safely accommodate you on site.
Your Tutors
Tutor
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Jimmy GriffinJimmy is a regular visitor to the School of Artisan Food, as well as being a lecturer at the School of Culinary Arts and Food Technology at TU Dublin, Ireland. He holds a Masters Degree in Food Product Development and Culinary Innovation and also teaches the Deutsches Baker Akademie in Weinheim, Germany.
Jimmy regularly teaches and judges globally, and in recent times has demonstrated and given classes in Brazil, Japan, Taipei, Iceland, Spain, and Russia, to name but a few. He also works as an advisor and consultant to industry.
Jimmy grew up being competitive and as an apprentice, won many national bakery competitions. Later in his career, he represented Ireland and competed in the European Championships as the viennoiserie candidate three times; winning bronze at the Coupe D’ Europe de la Boulangerie 1997. He went on to coach the very successful Irish bakery team from 2002 until 2005. Jimmy has also been an international bakery jury member since 2001 for most of the world championships and world master’s competitions, the bakery Olympics of the industry.
In addition to his test baking passion, Jimmy is a licenced fixed-wing pilot; an aerobatic pilot; seaplane pilot, judo blackbelt instructor, divemaster and a former marathon runner and is currently studying to become a flight instructor.
Book Now
Accommodation
Student-style shared, self-catered accommodation is available on the historic Welbeck Estate. The lodges sleep 2–3 people and rooms will be allocated on a first come, first served basis at booking. All accommodation features shared bathrooms and shared kitchens, and is within a short walking distance from The School of Artisan Food. All bedding is provided, and a welcome will be available on arrival.
The process is simple: Book your place with accommodation and then email info@schoolofartisanfood.org for further details and confirmation.
Alternatively, Welbeck Estate has a range of holiday lets a short distance from the School and there are several local B&Bs and hotels. Please refer to the Where to stay section on our website for more information.
For The School of Artisan Food Cottages only:
Check-in is only available between 3 pm and 6 pm on the Sunday before your course starts. Please depart from the property before 10 am on the following day after your course ends.
(Please note, check out the course starting on 20th July 2026 will be Saturday, 25th July)
Please note that the School provides a secure space for luggage storage while you complete your final day. However, belongings are left at your own risk, and the School cannot accept responsibility for any loss or damage.
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