Master the Art of the Boulanger
From perfectly laminated croissants to crusty artisanal baguettes, go beyond recipes and master the science of dough in our professional kitchens.
The perfect croissant roll is a skill that takes practice. Our chef demonstrates the "smudging" technique to seal the layers, ensuring a beautiful shape and structure after baking.
It takes 30 seconds to see the result, but hours of work to get there. A satisfying time-lapse of our students' perfectly baked croissants, the culmination of a lamination workshop.
Learn to make Hazelnut Cruffins, a delicious hybrid of a croissant and a muffin. This video provides the full recipe, from the laminated dough to the chocolate frangipane filling and gourmand coating.
We had the pleasure of hosting talented pastry chefs from The Oberoi for a two-day workshop on the art of Viennoiserie, sharing our expertise on laminated doughs.
A close-up of a Danish pastry being topped with fresh mango. Our Viennoiserie workshops cover a range of products, from classic croissants to fruit-filled pastries.
A showcase of indulgent and perfectly baked Viennoiseries, from flaky croissants to cream-filled pastries. This is what you'll learn to create.
How do you judge a perfect baguette? Our chef breaks it down in five steps: crust, texture, smell, taste, and springiness. Learn to identify true quality.
Why do we score bread? Our chef explains the science and history behind it, showing the difference between a scored and unscored loaf and how it affects the final structure and appearance.
A fun history lesson on bread scoring. Our chef explains how the practice began in the days of communal ovens as a way for bakers to identify each family's loaves.
Kneaded, proofed, and baked to perfection. A beautiful display of the various artisanal breads our students learn to make, from crusty baguettes to braided challah.
About The Art of the Boulanger
Let’s be real—getting that perfect, shattering crust on a croissant or the right crumb in a baguette doesn't happen by accident. It is about understanding the science behind the bake, whether it is managing gluten development during kneading or knowing exactly when to score your loaf to control the rise. If you are here, you are not just looking for a recipe; you are ready to get your hands messy and master the fundamentals of professional boulangerie.
Welcome to the heartbeat of our kitchens. In our boulangerie modules, we move past the basics and get into the chemistry of dough. You will spend weeks working with laminated doughs, mastering the delicate process of folding butter layers to create those iconic, airy croissant layers that hold their structure under pressure.
We do not do boring lectures. You will learn through total immersion:
- The Science of Structure: We break down the interaction between gliadin and glutenin, explaining how water and pressure transform raw ingredients into a living, breathing dough. You will learn how to read your dough, knowing when it is ready to shape based on tension and relaxation, not just a timer.
- Artisanal Traditions: From the communal history of bread scoring—why we slash our loaves to help them rise without cracking—to the precise technique of shaping a single-knot roll, you will connect with the craft’s history while honing modern standards.
- Real-World Application: Whether it is mastering sourdough starters, baguettes, or complex viennoiserie, you will work in a professional environment that mirrors industry standards. Our kitchens in Bangalore and Delhi are equipped for the long game.
This is not about following instructions; it is about building an intuition for the craft. By the time you graduate, you will not just know how to bake bread; you will know how to manage a professional oven, cost out your menu, and handle the pressure of a commercial kitchen. It is hard work, but we are here to ensure you get it right. Let us get baking!
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We offer a range of professional, diploma, and short-term baking courses.
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