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Advanced Lamination
Advanced Lamination
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Time
9:30 Arrival, registration and refreshments
10:00 Course starts
13:00 - 14:00 Lunch
17:00 Course finishes -
Duration
5 Days
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Tutor
Jimmy Griffin
Join us for an exclusive five-day viennoiserie course exploring the art of lamination at The School of Artisan Food, led by the renowned pastry chef, sixth-generation master baker and author, Jimmy Griffin.
Beginning with the seemingly simple croissant, you will explore different technical processes and conduct a variety of test bakes as you use different lamination methods, including twin lamination. This hands-on course has been developed for existing bakers who want to build on their knowledge base as well as advanced home bakers who would like to learn new techniques and master the fundamentals of viennoisserie.
Throughout the five days, you will follow a carefully crafted curriculum that will progressively build the skills, knowledge and the confidence needed to master a comprehensive range of viennoiserie and brioche ranging from the classic croissant and brioche to contemporary bi-colour and cubed croissants.
With a limited class size, you can expect personalized attention and guidance from Jimmy Griffin, who will share his tips and tricks for creating flawless pastries with consistent results.
The content will be split across 5 days, including the following:
- Croissants and laminated pastries
- Classic croissant
- Pain Au chocolat
- Pain au Raisin
- Cross Lamination techniques and methods
- Pear Basket
- Raspberry Pear marinade
- Twin lamination
- Chocolate
- Coffee and fruit powders
- Chocolate Orange
- Laminated Cruffins
- Croissant Cubes
- Pain Suisse
- Kougn Amann
The course takes place in the School’s bakery training facility, using professional equipment, with all products baked in professional ovens. All products on the course are available to take home, along with recipes and technical notes.
The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.
Refreshments will be available throughout each day, as well as lunch prepared by our caterig team. All ingredients, equipment, and recipes will be provided.
The School of Artisan Food is nestled in the heart of Sherwood Forest on The Welbeck Estate, Nottinghamshire, just a few minutes from the A1 and M1.
Accommodation
Student-style shared, self-catered accommodation is available on the historic Welbeck Estate. The lodges sleep 2 – 3 people and rooms will be allocated on a first come first served basis at booking. All within a short walking distance from The School of Artisan Food.
All bedding is provided, and a welcome will be available on arrival.
The process is simple, just book your place with accommodation and then email info@schoolofartisanfood.org for further details and confirmation.
Alternatively, Welbeck Estate has a range of holiday lets a short distance from the School and there are several local B&Bs and hotels. Please refer to the Where to stay section on our website for more information.
With Accommodation - £1655.00
Without Accommodation - £1295.00
For The School of Artisan Food Cottages only:
Check-in is only available between 3 pm and 6 pm on the Sunday before your course starts. Please depart from the property before 10 am on the Saturday after your course ends.
