Mastering Lamination: From Fundamentals to Advanced Techniques with Lauren Haas

Schedule: 

• Day 1: August 9, 9:00 AM – 4:00 PM
• Day 2: August 10, 7:30 AM – 5:00 PM

This two-day masterclass blends theory, practical application, and troubleshooting to build precision in laminated doughs. Designed for professional bakers and experienced home bakers, it combines technical knowledge with hands-on experience to develop a deeper understanding of laminated doughs from the inside out.

Day One focuses on the science and mechanics of lamination. We begin by covering the “how” and “why” behind ingredients and process, including overall formula percentages, flour selection, butter types, hydration, and yeast selection. We also explore the advantages and limitations of various processes, including the incorporation of pre-ferments, fold combinations and workflow organization. You’ll then put theory into practice in the Artisan Baking Center bakeshop, making butter blocks, laminating doughs, and preparing fillings while learning how to troubleshoot common challenges across mixing, fermentation, lamination, and dough handling.

Day Two focuses on shaping, proofing, baking, and finishing. Production includes classic items such as butter croissants and pain au chocolat, alongside signature pastries including yuzu lemon verbena croissants, orange cardamom laminated brioche, and gochujang kimchi pain suisse. The emphasis is on professional consistency in shaping, proofing, and baking, along with a variety of finishing techniques.

By the end of the course, participants will leave with a selection of well-tested formulas, practical troubleshooting strategies, and the ability to adapt their own processes and recipes with confidence.

What you’ll learn:

• Professional techniques for mixing, laminating, shaping, proofing, and baking
• Understanding of dough and butter temperature management, dough ingredient functions, and workflow
• Methods for executing classic and signature pastries with consistent results
• Practical approaches to diagnosing and fixing common lamination challenges
• Strategies to adapt formulas and workflows for your own production environment

A light breakfast and lunch will be served each day.

Instructor Bio

Lauren Haas is a pastry innovator and educator driven by a purpose: to inspire, empower, and elevate chefs within the pastry industry.

Her experience includes The White House, faculty and department chair positions at Johnson & Wales University, and service as Lead Chef for the Chocolate Academy Centers in North America.

She has been recognized by Dessert Professional as one of the Top Pastry Chefs in America, and by Bake Magazine as a leading educator in the U.S.

Lauren holds a master’s degree in Sustainable Food Systems and, in 2023, received the La Liste Game Changer Award, an international recognition honoring individuals shaping the future of gastronomy.

Currently, Lauren is a Professor at the Culinary Institute of America, where she seeks to inspire the next generation of industry leaders.

Learn more at www.lauren-haas.com and @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