9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes
Join World Silver Medalist, renowned sixth-generation master baker and author Jimmy Griffin on this 3-day Viennoisserie and Brioche course, looking into the art of lamination.
Beginning with the seemingly simple croissant, you will explore different technical processes and conduct a variety of test bakes as you use different lamination methods, including twin lamination. This hands-on course has been developed for existing bakers who want to build on their knowledge base. Advanced home bakers wanting to learn new techniques and master the fundamentals of Viennoisserie and Brioche.
Over the three days, and under Jimmy’s expert guidance, you will gain skills, knowledge and the confidence needed to master a comprehensive range and styles of different Viennoisserie and Brioche products.
The content will be split across 3 days, including the following:
- Croissants and laminated pastries
- Classic Palmiers (using puff pastry)
- Sausage rolls (using puff pastry)
- Veggie rolls (using puff pastry)
- Cross Lamination techniques and methods
- Pear Basket
- Raspberry Pear marinade
- Added value flavoured brioche
- Twin Laminated Chocolate
- Twin Laminated Coffee/ Fruit Powders
- Twin Laminated Orange Chocolate
- Lamination Cruffins
The course takes place in the School’s bakery training facility, using professional equipment, with all products baked in professional ovens. All products on the course are available to take home, along with recipes and technical notes.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.
Refreshments will be available throughout each day, as well as lunch prepared by our team of chefs. All ingredients, equipment, and recipes will be provided.