Lamination Production Fundamentals 
In-Person Class at the Northern Alberta Institute of Technology (NAIT) School of Hospitality and Culinary Arts 

Monday, July 27 | 12:00pm–5:00pm MST 
Tuesday, July 28 | 9:00am–5:00pm MST 
Wednesday, July 29 | 9:00am–4:00pm MST 

In this intensive three-day, hands-on workshop, renowned baker and educator Alan Dumonceaux will help you strengthen your lamination skills and apply proven techniques to produce consistent, high-quality laminated products in your bakery. 

Designed for working professional bakers and aspiring professionals seeking a strong technical foundation in lamination, this workshop will focus on the principles and processes that drive successful lamination in a production setting, including: 

• Ingredient selection and dough formulation  

• Balancing sugar, butter, hydration, and salt in the détrempe  

• Use of preferments to enhance flavor, fermentation control, and dough rheology  

• Techniques for forming the beurrage  

• Temperature management throughout the lamination process  

• Folding techniques and their effect on layering and crumb structure  

You will produce a range of laminated products, including classic and filled croissants, while also exploring techniques commonly used in more advanced production, such as bi-colored laminated products and cross laminated products. 

By the end of the workshop, you’ll leave with practical skills you can immediately apply in your own bakery—along with a deeper understanding of the techniques and processes needed to create visually appealing, production-ready laminated products. 

A light breakfast and lunch will be provided on Tuesday and Wednesday, but you can also bring your own. 

This program is presented in partnership with Northern Alberta Institute of Technology (NAIT) 

ABOUT THE INSTRUCTOR: 

Alan Dumonceaux has been in the baking community for the past 40 years, for the last 24 years he has been an instructor and the academic chair at the Northern Alberta Institute of Technology for the Baking and Pastry Arts Program.  

He has competed for Baking Team Canada in Viennoiserie, in two Louis Lesaffre Cups, Las Vegas USA 2010, Buenos Aires Argentina 2015, then the Coupe de Monde de la Boulangerie in 2016 and competed in 2018 in the World Bakery Master’s Competition in Viennoiserie. 

He also served as coach for Baking Team Canada for the 2026 Coupe de Monde de la Boulangerie. 

He has been a great supporter to Skills Canada for our young bakers for the last 24 years. Is the World Skills Expert for Canada since 2015, and is the Chief Expert for World Skills in Shanghai China in 2026.