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    • 07/29/2024
    • 9:30 AM - 4:00 PM (PDT)
    • Artisan Baking Center
    • 0

    July 29 / 9:30AM - 4pm Day 1    Artisan Baking Center, Petaluma, CA

    July 30  / 10am - 2pm Day 2

    Prepare for an immersive journey into the realm of lamination with Chef Lauren Haas at the Artisan Baking Center. This course offers a unique blend of theory and hands-on practice, providing you with a solid foundation in the art and science of lamination. 

    The course will begin with an exploration of lamination theory, before transitioning to the bakeshop where you will delve into mixing, laminating, shaping, baking, and perfecting an array of yeasted and non-yeasted laminated products. From the iconic butter croissant to pain au chocolat, from flaky Danish with summer fruits to inverted puff pastry apple chausson, you will uncover the nuances of creating perfectly laminated pastries.  

    Throughout the course, you will investigate variables such as fold combinations, flour types, butter temperature, and dough hydration to discern their impact on lamination. 

    By the end of this immersive class, you will not only have a deeper understanding of lamination but also the practical expertise to create a variety of laminated pastries. 

        Learning Objectives: 

    • Understand the theoretical and practical foundations of dough lamination. 

    • Develop practical skills in mixing, shaping, baking, and finishing yeasted and non-yeasted laminated products. 

    • Apply techniques to create iconic laminated pastries such as butter croissants, pain au chocolat, and apple chausson. 

    Thank you to our Sponsor


    Lauren Haas is a pastry innovator and educator driven by a powerful purpose: to inspire, empower, and elevate chefs within the pastry industry. 

    Lauren developed a deep understanding of the art and science of pastry in kitchens across the United States, including The White House, the Inn at Little Washington, and the Hotel DuPont. 

    During her 11-year teaching tenure at Johnson & Wales University, she honed her skills as an experienced educator and leader while collaborating with brands such as Cacao Barry, Sosa, and 100% Chef. In 2020, Lauren was Lead Chef at the Chocolate Academy in North America by Barry Callebaut.  

    Sustainability has become a cornerstone of her creative philosophy, and in 2017 she earned a master’s degree in Sustainable Food Systems, deepening her advocacy for responsible practices within the food industry, 

    In 2023, Lauren was awarded the La Liste Game Changer Award for her dedication to sustainability in pastry education. In 2016, Lauren was distinguished as one of the “Top 10 Pastry Chefs in America by Dessert Professional, and in 2018, she was honored as one of the nation’s “Top Educators” by Bake Magazine. Her work has garnered global recognition and was featured in publications like So Good Magazine. 

    Currently, Lauren is a Professor at the Culinary Institute of America, where she seeks to inspire the next generation of industry leaders. 

    www.lauren-haas.com 

    @laurenvhaas 


     

    Craft Culture  Careers Community

    • 10/20/2024
    • 8:00 AM (PDT)
    • 10/22/2024
    • 5:00 PM (PDT)
    • Artisan Baking Center, Petaluma, CA
    • 4

    October 20-22, 2024 PT

    Two-day practical exam - Certified Bread Baker - Two Groups

    • Sunday, October 20 (Sunday, October afternoon/ evening prep) & Monday, October 21 (full day)
    • Monday, October 21 (Monday, afternoon/ evening prep) & Tuesday, October 22 (full day)
    • 10/20/2024
    • 8:00 AM (PDT)
    • 10/22/2024
    • 5:00 PM (PDT)
    • Artisan Baking Center, Petaluma, CA
    • 7

    October 20-22, 2024 PT

    Two-day practical exam - Certified Bread Baker - Two Groups

    • Sunday, October 20 (Sunday, October afternoon/evening prep) & Monday, October 21 (full day)
    • Monday, October 21 (Monday, October21 afternoon/evening prep) & Tuesday, October 22 (full day)
    • 10/28/2024
    • 8:00 AM - 5:00 PM (PDT)
    • Guittard Chocolate Studio, 2809 La Cienega Blvd; Los Angeles, CA 90034
    • 5
    Register

    October 28 / 8am - 5pm - Guittard Chocolate Studio 

    Laminated products are the perfect vehicle for exploring creativity in the baking world. Join Brian Wood from Starter Bakery for a day highlighting lamination techniques so you can take a product from ordinary to extraordinary.

    Through a variety of croissants, kouign amann, and puff pastry, Brian will teach best practices in process, production, and application. Explore the versatility of kouign amann with the baker who started the trend in North America. Brian takes on this classic, special pastry in a modern light. He has spent years perfecting kouign amann for consistent, commercial production. Learn the secret of producing consistent croissants at scale. And explore the benefits and versatility of inverse puff pastry.

    Brian’s playful and creative use of flavor highlights seasonality and regional specialties. His impeccable aesthetic and practical approach allow for stunning garnishing techniques that are scalable for production for both wholesale and retail.  

    Products will be produced, including:  

    • Traditional Kouign Amann  

    • Chocolate Kouign Amann 

    • Churro Dulce de Leche Kouign Amann  

    • Seasonal Kouign Amann 

    • Butter Croissant 

    • Chocolate Croissant  

    • Savory Croissant 

    • Savory Jalousie 

    • Pithivier 

    • Millefeuille 

    • Palmier 

    By the end of this course, you will: 

    • Understand best practices in laminated dough, from fermentation through baking and finishing. 

    • Learn a variety of fillings and garnishes 

    • Understand adaptations for scalability 

    Professional experience recommended

    Thank you to our host



    Brian Wood co-authored the definitive book about baking and pastry, Baking and Pastry: A Professional Approach, developed for the San Francisco Baking Institute, where he also taught and developed the pastry and Viennoiserie program. Additionally, Brian has worked in R&D for several large, national bakeries such as Full Bloom and Essential Baking and has consulted at bakeries around the country.   

    Brian founded Starter Bakery in 2010 as a wholesale operation supplying the greater San Francisco Bay Area’s specialty coffee shops, retail grocers, caterers, hotels, and restaurants. They also sell at several East Bay farmers markets.  

    In 2023, Brian opened his first boutique retail bakery cafe in the Rockridge neighborhood in Oakland, offering a full-retail menu featuring viennoiserie, breads, specialty coffee, sandwiches, and salads.  


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