Lamination Master Class: From Fundamentals to Advanced Techniques with Lauren Haas

Schedule: 

• Day 1 March 21st: 9AM – 4PM 
• Day 2 March 22nd: 8AM – 5PM

This two-day masterclass blends science, skill, and craftsmanship to help you master the art and precision of laminated doughs. Designed for professional or serious bakers, it combines technical knowledge with hands-on practice to build a deep understanding of laminated doughs from the inside out.

Day One dives into the science and process behind lamination. You’ll explore how variables such as flour characteristics, butter crystallization, dough hydration, and gluten development shape structure, texture, and flavor. Then you’ll put theory into practice by mixing and laminating doughs, preparing fillings, and setting up for the next day’s production.

Day Two focuses on shaping, baking, and finishing. You’ll produce iconic pastries such as butter croissants and pain au chocolat, along with signature items with advanced techniques, including the Almond Flower Croissant, Gochujang Pain Suisse, and Pistachio Baton. The focus is on achieving professional consistency in shaping, proofing, and bake quality, with advanced finishing techniques.

By the end of the course, you’ll have a curated selection of laminated pastries, detailed formulas, and the confidence to execute, troubleshoot, and adapt laminated doughs with precision and skill.

What You’ll Learn

• How ingredient composition, butter crystallization, dough development, and temperature control influence structure, texture, and layer definition
• Techniques for precise mixing, lamination, shaping, proofing, and baking to achieve consistent, professional-quality results
• Advanced lamination methods, including cross-lamination and bi-colored doughs
• Troubleshooting strategies for issues such as butter breakage, dough shrinkage, and butter leakage
• A range of advanced finishing techniques for refined, professional presentation
• The confidence to refine processes, adapt formulas, and approach laminated doughs with technical and creative control

Breakfast and Lunch is included for both days.

Instructor Bio

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 undertook the role of 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 has been featured in publications such as 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

Although masks and proof of vaccination are not currently required to participate in any courses at the Artisan Baking Center, masks are encouraged for any participants who wish to use them in order to stop the spread of infectious illness. Please stay home if you’re experiencing any symptoms of illness. Email us at [email protected] if this occurs to speak with a class coordinator.

Categories: Baking Class, Bread, Demonstration, Intermediate