« All Classes

Panettone and Viennoiserie: A Master Class with Romain Dufour

April 8 - April 10

A Three Day Class

Tuesday, April 8th, 9:00 AM to 5:00 PM

Wednesday, April 9th, 7:00 AM to 3:00 PM

Thursday, April 10th, 9:00 AM to 5:00 PM

This exclusive masterclass offers a deep dive into the art of crafting panettone and viennoiseries. Over the course of the class, you will learn the traditional techniques and modern variations that make these pastries a delight for the senses.

Sourdough Panettone:
Begin with the beloved Italian holiday classic—panettone. You will explore the intricacies of creating the perfect dough, incorporating rich flavors, and achieving the signature light and airy texture. Techniques on sourdough, mixing, shaping, and baking will be covered, along with tips for adding chocolate, nuts, and other ingredients to create personalized variations.

Viennoiserie Excellence:
Next, immerse yourself in the world of viennoiserie, where French pastry techniques come to life. You’ll master the fundamentals of laminated dough, learning how to create buttery, flaky croissants, pain au chocolat, and other viennoiserie staples. Special attention will be given to dough handling, fermentation, and the art of achieving perfect layers.

Throughout the masterclass, you will gain hands-on experience, guided by Romain Dufour, to ensure a comprehensive understanding of both panettone and viennoiserie production. By the end of the class, you will have the skills to recreate these exceptional pastries in your own kitchen or professional bakery.

Breakfast and Lunch each day is included.

____________________________________________________________________________________________________________________________________

Romain Dufour knew from a young age he wanted to be a baker, inspired by his uncle who owned a bakery near Bourges, France. After two years apprenticing there, Romain’s passion for baking led him to seek new challenges. He studied at the Ecole de Boulangerie et de Patisserie de Paris, earning two diplomas in four years, and worked under World Champion Pastry Chef Christophe Michalak at the Plaza Athenee Hotel.

Romain’s career took him to Dubai, where he worked for six years, first as head baker for a French bakery, then as Head Baker at the Intercontinental Hotel. Later, he became Executive Head Baker at Bateel, refining his skills in semi industrial baking.

In 2016, Romain joined Problend-Eurogerm as R&D Master Baker, specializing in dough conditioners and mixes, where he learned the bakery industrial world and enzyme formulations. In 2023, he was named Head Chef of the Chicago Chocolate Academy with Barry Callebaut, becoming the first baker to join the team.

In 2025, Romain Dufour took the next step in his career by founding his own consulting company. Drawing on more than 20 years of experience in the baking industry, his company offers expert training, masterclasses and guidance to bakers, helping them refine their craft and elevate their operations. Through personalized coaching and tailored solutions, Romain aims to share his deep knowledge of baking techniques, recipe development, and production processes, assisting both established businesses and aspiring bakers to achieve their full potential

Categories: Baking Class, Beginner, Bread, Intermediate, Professional     

+ Google Calendar + iCal Export Share this event

Venue

Artisan Baking Center @ Keith Giusto Bakery Supply

Tickets

The numbers below include tickets for this event already in your cart. Clicking "Get Tickets" will allow you to edit any existing attendee information as well as change ticket quantities.
Dufour 4.2025
$ 1,200.00
14 available
Quantity: 0
Total: $ 0.00

Event Terms & Conditions must be checked before tickets can be purchased.

« All Classes

Find the product you’re looking for

Search by grain, product name or keyword

News & Updates

straight from the mill

×

Terms & Conditions

I agree to release and hold harmless Central Milling, Keith Giusto Bakery Supply and Artisan Baking Center (hereby referred to as "ABC") and their officers, employees and agents, from and against any and all claims and/or liability for any injury suffered while I participate in an ABC cooking event/class.

I understand that my participation in this event/class is voluntary. I recognize and understand that culinary classes have inherent risks and hazards and that my participation is solely at my own risk, and that I assume full responsibility for any resulting injuries, illnesses, and damages.

I also give my consent for full and unrestricted use of my image and/or voice, for use by ABC for promotional purposes and in all media. All such representations of every kind shall remain the property of ABC. I acknowledge that I have carefully read this release and hold harmless agreement.

Registering for an ABC class will automatically opt you into our email list to receive class schedules and special events at our Baking School. You can opt out at any time by clicking the "unsubscribe" link at the bottom of any email.

Please notify us if you are unable to attend your class. While registration is non-refundable, if it is more than four (4) days prior to the date of your scheduled class, registration may be transferred to another class of equal value, subject to availability. Our classes require the purchasing of ingredients and coordination of staffing ahead of time, which is based on class attendance.

×