CROISSANT CAMP
MODERN TECHNIQUES IN LAMINATION
IN CHILLIWACK BC
What to Expect at Croissant Camp
Who This Class Is For
Croissant Camp is well suited to:
• Serious home bakers who want to move beyond improvised methods and learn professional lamination techniques
• Bakers with some bread or pastry experience looking to deepen their technical understanding
• Professional bakers and bakery owners refining lamination quality, consistency, and workflow
• Anyone interested in producing croissants and laminated pastries at a commercial standard
Professional Equipment & Methods
Instruction is primarily hands-on and performed using professional bakery equipment, including:
• Commercial dough sheeters
• Demonstrations of hand lamination
• Demonstrations using a Kneader manual dough sheeter
While the techniques are taught on professional equipment, the underlying principles translate directly to small-scale and home production. Instructors discuss adaptations for both home and commercial environments.
What You’ll Learn
Students will develop a clear, repeatable approach to laminated dough production, with an emphasis on consistency, dough integrity, and professional results. Topics and techniques covered include:
• Modern lamination techniques focused on consistency and structure
• Butter handling, temperature control, and plasticity management
• Dough development for extensibility and strength
• Fermentation control in laminated doughs
• Managing shrinkage, tearing, and uneven layering
• Translating professional techniques to home-scale setups
• Scaling laminated dough production for bakery environments
Advanced Techniques, Doughs, and Applications
In addition to core lamination principles, the class covers a range of advanced and contemporary techniques, including:
• Bi-colour lamination and cross lamination
• Modern and traditional shaping styles, including the Supreme / New York Roll, pain suisse, kouign-amann, and Danish pastries
• Two base laminated dough formulas:
– A poolish-based dough
– A mixed-method dough using natural levain and yeast
• Variations incorporating whole grains and flavour additions
• Preparation of multiple fillings and components, such as dulce de leche, meringue, almond cream, and other bakery-ready fillings.
Exact products and variations may differ slightly by session to allow instructors to respond to class interests and seasonal ingredients.
What sets this camp apart:
• Enrollment capped at 6 students for highly personalized instruction
• Extensive hands-on practice with individual feedback
• A modern, technique-driven approach to viennoiserie
What Students Are Saying About Croissant Camp
I took the Croissant Camp at Rise Baking Lab and it was an amazing experience! I learned so many different techniques and had the chance to practice a lot. Mark and Luis are true professionals. They know exactly how to demonstrate things clearly so you really understand and remember what you learn.My lamination skills improved dramatically, and I noticed the difference as soon as I got back home.
Even though it’s a professional-level course, I had so much fun. It truly feels like being among friends from day one. Everyone is included, no matter your skill level. I’ve stayed in touch with them, and they still give me valuable advice. I’ll definitely be going back one day!
— Hugues C.Just finished Croissant Camp. From day 1 I could tell this class was going to be a tremendous benefit to my business and my education. Looking forward to applying my new skills next week at my bakery. The enviroment is fun and encouraging. Both instructors are kind and patient. They explain things throughly. I almost did not want to leave a review because I dont want my competition to find them lol!!! This class will definitely elevate my bakery and I am thankful to have found Rise Baking Lab!
— Anji
Highly recommend Lamination course - tons of information and hands on application plus a chance to use top of the line professional equipment with 2 enthusiastic and knowledgeable pros. <3 <3 <3
— Susan T.
Frequently Asked Questions
Who is Croissant Camp for?
Croissant Camp is designed for serious home bakers and professional bakers who want to achieve professional-level results. Many participants are experienced home bakers, while others work in bakeries or are preparing to open one. The focus is on technique, process, and understanding rather than simplified or shortcut methods.
Do I need professional bakery experience to take this class?
No. Professional experience is not required. This is not an introductory baking class, so students should be comfortable working with dough and following detailed processes. The techniques taught are professional in scope, with discussion on how to adapt them for home-scale production.
Is this a hands-on class or demonstration-based?
This is a hands-on class. Students work directly with laminated dough throughout the course, with additional demonstrations for specific techniques, variations, and shaping styles.
What equipment is used during the class?
Most lamination work is done using professional dough sheeters. Instructors also demonstrate hand lamination techniques and the use of a Kneader manual dough sheeter. The principles taught apply to both home and commercial setups.
What types of products will we make?
The class covers a range of classic and modern laminated pastries. Products may include croissants, pain au chocolat, pain suisse, kouign-amann, Danish-style pastries, and modern shapes such as the Supreme or New York Roll. Exact products may vary slightly by session.
Will we learn more than one dough formula?
Yes. Students work with two base laminated doughs: one using a poolish and one using a mixed method with natural levain and yeast. Variations using whole grains and flavour additions are also covered.
Are fillings and components covered?
Yes. The class includes preparation of several fillings and components, such as almond cream, dulce de leche, meringue-based fillings, and other bakery-ready fillings used in laminated pastries.
Is this class focused on home baking or commercial production?
Both. The techniques taught are professional in nature, with ongoing discussion of how to translate them to home kitchens, small bakeries, and larger production environments.
Will we discuss bakery production and workflow?
Yes. There is time built into the course to discuss production planning, workflow, equipment considerations, and scaling laminated dough production.
Do I need a car to attend Croissant Camp?
A car is helpful but not strictly required. Chilliwack is accessible from Vancouver by bus, and local taxis or rideshare services can be used to reach Rise Baking Lab. Detailed directions are provided after registration.
Where is Croissant Camp held?
Croissant Camp takes place at Rise Baking Lab in Chilliwack, British Columbia, approximately 1.5 hours east of Vancouver.
Do you accept international students?
Yes. We regularly welcome international students. Please note that Croissant Camp is a short-term course and does not provide study permits or visas. International students are responsible for ensuring they meet entry requirements for Canada.
What language is the class taught in?
The class is taught in English. We do our best to assist with clarification when possible, but instruction is conducted in English.
Are meals included?
Light meals, snacks, and coffee are typically provided. Specific details are confirmed closer to the class date.
Do participants receive a certificate?
Yes. Participants receive a certificate of completion from Rise Baking Lab.
Sign Up for Croissant Camp.
Located in the beautiful Fraser Valley, amidst breathtaking landscapes, Rise Baking Lab provides unparalleled opportunities for learning the art and science of bread-making, guided by our experienced bakers Luis and Mark. While you are here, we encourage you to take advantage of Chilliwack’s natural beauty, including world-class fishing, mountain biking, and hiking.
Join us for a memorable week of learning and baking, set against the backdrop of Chilliwack's stunning landscapes. Reserve your spot now! For more information on registration, accommodations, and travel, please visit our website or contact us directly.