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  • Quality Lamination for Quantity Production

Quality Lamination for Quantity Production

  • 10/28/2024
  • 8:00 AM - 5:00 PM (PDT)
  • Guittard Chocolate Studio, 2809 La Cienega Blvd; Los Angeles, CA 90034
  • 5



October 28 / 8am - 5pm - Guittard Chocolate Studio 

Laminated products are the perfect vehicle for exploring creativity in the baking world. Join Brian Wood from Starter Bakery for a day highlighting lamination techniques so you can take a product from ordinary to extraordinary.

Through a variety of croissants, kouign amann, and puff pastry, Brian will teach best practices in process, production, and application. Explore the versatility of kouign amann with the baker who started the trend in North America. Brian takes on this classic, special pastry in a modern light. He has spent years perfecting kouign amann for consistent, commercial production. Learn the secret of producing consistent croissants at scale. And explore the benefits and versatility of inverse puff pastry.

Brian’s playful and creative use of flavor highlights seasonality and regional specialties. His impeccable aesthetic and practical approach allow for stunning garnishing techniques that are scalable for production for both wholesale and retail.  

Products will be produced, including:  

  • Traditional Kouign Amann  

  • Chocolate Kouign Amann 

  • Churro Dulce de Leche Kouign Amann  

  • Seasonal Kouign Amann 

  • Butter Croissant 

  • Chocolate Croissant  

  • Savory Croissant 

  • Savory Jalousie 

  • Pithivier 

  • Millefeuille 

  • Palmier 

By the end of this course, you will: 

  • Understand best practices in laminated dough, from fermentation through baking and finishing. 

  • Learn a variety of fillings and garnishes 

  • Understand adaptations for scalability 

Professional experience recommended

Thank you to our host

Brian Wood co-authored the definitive book about baking and pastry, Baking and Pastry: A Professional Approach, developed for the San Francisco Baking Institute, where he also taught and developed the pastry and Viennoiserie program. Additionally, Brian has worked in R&D for several large, national bakeries such as Full Bloom and Essential Baking and has consulted at bakeries around the country.   

Brian founded Starter Bakery in 2010 as a wholesale operation supplying the greater San Francisco Bay Area’s specialty coffee shops, retail grocers, caterers, hotels, and restaurants. They also sell at several East Bay farmers markets.  

In 2023, Brian opened his first boutique retail bakery cafe in the Rockridge neighborhood in Oakland, offering a full-retail menu featuring viennoiserie, breads, specialty coffee, sandwiches, and salads.  

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