↑
Successful Lamination: By Hand and By Sheeter
with Lucas Monahan of Flour Bakery
October 21 & 22
Johnson & Wales University, Providence, Rhode Island
In this two-day hands-on class with Lucas Monahan of Flour Bakery in Boston, you will learn best practices for producing flaky, tender and delicious laminated baked goods. You will have the opportunity to laminate by hand and with a sheeter, and learn how your technique, process and products may differ depending upon which tool you use. Products will include:
Lucas Monahan has worked many roles at Flour Bakery, including head baker. He currently manages food safety and sanitation for Flour.
Not a Member and Want to Stay Connected & Learn More? Subscribe to our Newsletter
Subscribe
The Bread Bakers Guild of America P.O. Box 8679 Cranston, RI 02920 T - 707.935.1468 E - info@bbga.org
©2023 The Bread Bakers Guild of America All Rights Reserved