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DTSTART;VALUE=DATE:20270403
DTEND;VALUE=DATE:20270405
DTSTAMP:20261027T181751Z
CREATED:20261025T173409Z
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UID:771480-1806710400-1806883199@centralmilling.com
SUMMARY:The Lamination Lab: The Science of Croissants with Lauren Haas
DESCRIPTION:Schedule: \n\nDay 1: April 3rd\, 9:00 am to 4:00 pm\nDay 2: April 4th\, 7:30 am to 5:00 pm\n\nIf you’ve ever wondered why one croissant yields a beautiful open honeycomb while another croissant’s honeycomb is tight\, uneven\, or collapsed\, then this course is for you! \n\nThe focus of this course is developing a deep understanding of lamination. Over two days\, we will use the croissant as our medium to develop experiential knowledge regarding which steps and ingredients give you the best flavor\, honeycomb\, and production efficiency. \nThis is a small\, intensive class\, and every student will laminate and shape their own dough. \nDay One: Theory\, then your dough \nWe start with the theory behind ingredient selection\, hydration\, and fermentation approaches. Then we will move into the bakeshop\, where you will make butter blocks\, mix doughs\, laminate\, and produce fillings. \nDay Two: Laminate again\, bake\, and\, compare \nDay Two gives you more lamination practice\, plus shaping\, proofing\, baking\, finishing\, and evaluating. We will cut open each croissant and compare recipes and methods side by side\, so you can understand how factors such as the number of folds\, pre-ferments\, hydration\, and butter selection affect laminated doughs. \nWe will also make variations on the classic croissant and pain au chocolat with new flavors such as yuzu verbena croissants\, flavored pain as chocolat\, and pistachio almond croissants. \nVariables we’ll explore: \n\nPre-ferments: Poolish\, sponge/biga\, or straight dough. What are the benefits or potential drawbacks of each of these pre-ferments?\nFlour: Lower or higher protein\, and what each does to structure and texture.\nHydration: The ideal range\, and what happens at the low and high extremes.\nProofing: Underproofed\, overproofed\, and just right. How do you recognize a properly proofed croissant?\nButter: Lamination butter vs. standard butter\, and the difference in taste\, texture\, and workability.\nFold sequences: Two singles\, two doubles\, three singles\, or a combination. Which builds the best honeycomb and structure?\nFlavored doughs: Building your own flavored dough variations\, such as miso brown butter\, without losing structure.\n\nYou’ll leave with solid formulas\, better hands-on skills\, and the know-how to troubleshoot and craft your ideal croissant. \nPlease note: This masterclass welcomes both professional bakers and experienced home bakers. We will use a professional sheeter for lamination. We will also discuss hand lamination and how to adapt what you learn to a home kitchen\, but we won’t practice hand lamination in this course. \nHave a question about the class or whether it’s the right fit? Please reach out at ABC@kgbakerysupply.com and we’ll be happy to help. \nA light breakfast and lunch will be served each day. \n \nLooking for more pastries and flavors? The Lamination & Viennoiserie Masterclass in February covers the fundamentals and then a range of shapes\, fillings\, and finishing techniques.  \n\nInstructor Bio\n\nLauren Haas is a pastry innovator and educator driven by a purpose: to inspire\, empower\, and elevate chefs within the pastry industry. \nHer 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. \nShe 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. \nLauren 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. \nCurrently\, Lauren is a Professor at the Culinary Institute of America\, where she seeks to inspire the next generation of industry leaders. \nLearn more at www.lauren-haas.com and @laurenvhaas. \n\nPlease stay home if you’re experiencing any symptoms of illness. Email us at abc@kgbakerysupply.com if this occurs to speak with a class coordinator. \n 
URL:https://centralmilling.com/class/the-lamination-lab-the-science-of-croissants-with-lauren-haas/
LOCATION:CA
CATEGORIES:Baking Class,Bread,Demonstration,Intermediate
ATTACH;FMTTYPE=image/jpeg:https://centralmilling.com/wp-content/uploads/2026/07/IMG_3987-scaled.jpg
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BEGIN:VEVENT
DTSTART;VALUE=DATE:20270415
DTEND;VALUE=DATE:20270419
DTSTAMP:20261029T175913Z
CREATED:20261029T174814Z
LAST-MODIFIED:20261029T175913Z
UID:772016-1807747200-1808092799@centralmilling.com
SUMMARY:Private Bakery Rental: The Grain Ritual
DESCRIPTION:Interested in hosting your own private culinary or baking class at the Artisan Baking Center? Contact us at abc@kgbakerysupply.com to get started!
URL:https://centralmilling.com/class/private-event/
LOCATION:Artisan Baking Center @ Keith Giusto Bakery Supply\, 1120 Holm Rd.\, Petaluma\, CA\, 94954\, United States
CATEGORIES:Beginner,Cooking Class,No Experience Necessary
ATTACH;FMTTYPE=application/pdf:https://centralmilling.com/wp-content/uploads/2026/10/ABC-Logo.pdf
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