The Art of Viennoiserie & Breads
Master the magic of laminated doughs and enriched breads. Our fully hands-on workshops will guide you through every step of creating perfectly flaky croissants, buttery brioche, and fluffy doughnuts from scratch.
The countdown to the perfect croissant! This video captures the intense focus and precision required to achieve those beautiful, flaky layers. It's a process, but so worth it.
Learn to make a rich, soft Chocolate Brioche. We'll teach you how to properly enrich the dough and incorporate chocolate for a truly indulgent treat.
Our Doughnut & Berliner workshop is always a hit. Learn to make the dough, fry it to golden perfection, and then fill and glaze your creations with delicious chocolate ganache and diplomat cream.
A close-up of a freshly baked croissant, showcasing the beautiful layers and golden-brown crust. In our Viennoiserie class, you'll learn the lamination techniques to achieve this result.
About this collection
Lamination is all about temperature control, and that is exactly what we tackle head-on. Instead of just showing you the process, you will be handling the dough yourself at your dedicated station, learning how to manage butter consistency to get those signature, airy layers without the stress.
Viennoiserie is often considered the Everest of baking. It is a precise science, but our goal is to strip away the intimidation. In our studios in Bangalore and Delhi, we focus on the mechanics: how to achieve the perfect window-pane effect in your brioche, the exact moment to fold your dough, and how to handle premium ingredients like imported butter and Callebaut chocolate.
Whether you are a hobbyist wanting to bake breakfast classics at home or a professional looking to refine your pastry skills, our workshops are designed to get you comfortable with the dough. You will not just watch a demo; you will be mixing, kneading, and shaping at your own station, equipped with professional tools like KitchenAid mixers and digital scales.
What we cover:
- Croissants & Lamination: Mastering the fold to get distinct, flaky layers.
- Enriched Breads: Understanding brioche, doughnuts, and the science of dough proofing.
- Ingredients & Technique: Working with high-fat, professional-grade butter and yeast hydration.
- Troubleshooting: Learning what to do when your dough gets too warm or your layers do not separate.
Once you join a session, you are a Lavonnette for life. Our chefs are here to guide you, correct your technique in real-time, and make sure you walk out with more confidence—and a box full of treats to show off to your friends and family. Let's get baking!
Lavonne
We are a wild mix of bakers, dreamers, and dhol beats. Whether you are here to master the perfect croissant or learn the science behind a brioche, we are here to guide you with flour, sugar, and plenty of heart.
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Explore other skills and techniques we teach at our studios.
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