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Lamination Master Class: From Fundamentals to Advanced Techniques with Lauren Haas
June 13 - June 14
Schedule:
- Day 1 June 13th: 9AM – 4PM
- Day 2 June 14th: 8AM – 5PM
This two-day masterclass blends science, skill, and craftsmanship to help you master the precision of laminated doughs. Designed for professional bakers and experienced home bakers, it combines technical knowledge with hands-on practice to build a deep understanding of laminated doughs from the inside out.
Day One focuses on the science and mechanics of lamination. You’ll examine the how and why behind ingredients in laminated doughs, including recommended ingredient percentages, flour selection, butter types, hydration levels, and sugars. You’ll then put theory into practice by making butter blocks, mixing and laminating doughs, and preparing fillings while learning how to troubleshoot common challenges across mixing, lamination, and dough handling.
Day Two centers on shaping, proofing, baking, and finishing. Production includes refined classics like butter croissants and pain au chocolat, alongside signature items such as orange cardamom laminated brioche, refined almond croissants, savory pain suisse, and caramel apple croissants. The emphasis is on professional consistency in shaping, proofing, and baking, along with a variety of advanced finishing techniques.
By the end of the course, you’ll leave with well-tested formulas, hands-on experience, practical troubleshooting strategies, and the ability to adapt your own processes and formulas with confidence.
What you’ll learn:
- Ingredient function in laminated doughs, typical formula percentages, and temperature management
- Professional techniques for mixing, laminating, shaping, proofing, and baking
- Methods for executing classic and signature pastries with consistent results
- Practical approaches to diagnosing and resolving common lamination challenges
- How to adapt formulas and workflows for your own operation
A light breakfast and lunch will be served each day.
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.
@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