2022-35 Successful Lamination: By Hand and By Sheeter

  • 10/21/2022
  • 9:00 AM (EDT)
  • 10/22/2022
  • 5:00 PM (EDT)
  • Johnson & Wales University, Providence, Rhode Island
  • 2

Registration

  • Includes a one-year membership the BBGA, effective at the time of registration.

Registration is closed


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:

  • Plain croissant
  • Chocolate brownie croissant
  • Fruit danish 
  • Sticky Bun Kouign Amann

Lucas Monahan has worked many roles at Flour Bakery, including head baker.  He currently manages food safety and sanitation for Flour.