Log in
Log in
  • Home
  • Layering Success: Lamination Foundations

Layering Success: Lamination Foundations

  • 07/29/2024
  • 9:30 AM - 4:00 PM (PDT)
  • Artisan Baking Center
  • 0


July 29 / 9:30AM - 4pm Day 1    Artisan Baking Center, Petaluma, CA

July 30  / 10am - 2pm Day 2

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 will 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 will uncover the nuances of creating perfectly laminated pastries.  

Throughout the course, you will 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 will not only have a deeper understanding of lamination but also the practical expertise to create a variety of laminated pastries. 

    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. 

Thank you to our Sponsor

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 was 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 was featured in publications like 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. 



Craft Culture  Careers Community

Ready to be part of a sharing community of artisan bakers who are passionate about their craft?

The Bread Bakers Guild of America

Not a Member and Want to Stay Connected & Learn More?


Questions about membership? Please contact us:

The Bread Bakers Guild of America
P.O. Box 8679
Cranston, RI 02920

T - 707.935.1468
E -

©2023 The Bread Bakers Guild of America All Rights Reserved

Powered by Wild Apricot Membership Software