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Private Event: Bread Bakers Guild of America- Lamination Course with Lauren V. Haas

July 29 - July 30

The Artisan Baking Center is proud to host the Bread Bakers Guild of America. For more information on this class and their organization and membership, please contact them directly by visiting:


Prepare for an immersive journey into the realm of lamination with Chef Lauren Haas at the Artisan Baking Center. This course offers a unique blend of theory and hands-on practice, providing you with a solid foundation in the art and science of lamination.

 The course will begin with an exploration of lamination theory, before transitioning to the bakeshop where you’ll delve into mixing, laminating, shaping, baking, and perfecting an array of yeasted and non-yeasted laminated products. From the iconic butter croissant to pain au chocolat, from flaky danish with summer fruits to inverted puff pastry apple chausson, you’ll uncover the nuances of creating perfectly laminated pastries.. 

 Throughout the course, you’ll investigate variables such as fold combinations, flour types, butter temperature, and dough hydration to discern their impact on lamination.. By the end of this immersive class, you’ll not only have a deeper understanding of the art and science of lamination but also the practical expertise to create a variety of laminated pastries.


Sneak peek at Learning Objectives:

  • Understand the theoretical and practical foundations of dough lamination.
  • Develop practical skills in mixing, shaping, baking and finishing yeasted and non yeasted laminated products.
  • Apply techniques to create iconic laminated pastries such as butter croissants, pain au chocolat, and apple chausson.


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.



Want to learn more or participate in this class? Please visit the Bread Bakers Guild of America website at: https://www.bbga.org/ 

Interested in booking your own private class?

Our courses are perfect for corporate team building, as client appreciation gatherings, birthday celebrations, family traditions, and wedding parties looking to get together and bond before the
big day!

How do I get more information?
Our inquiry and booking process is simple! Simply reach out to our email [email protected] and provide us with a few details like date ranges, number of participants, what topics your group might be most interested in, etc. Our Event coordinator will create a custom proposal with all inclusions for you and your group to consider. Booking is a snap, and your dedicated coordinator will help ensure you and your group have the best experience possible. Inquire today for your group!

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


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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.

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Please note that 5% of the class tuition is non-refundable in the event you need to cancel.

If you cancel with at least 3 days' notice, you will receive either a full cash refund less 5% or credit towards a future class. If you cancel with less than 3 days' notice, you will receive credit for a future class. We're sorry, no refund for classes cancelled with less than 24 hours' notice.