CROISSANT CAMP

MODERN TECHNIQUES IN LAMINATION

What you’ll focus on:

• Laminated dough production using professional equipment, including a commercial sheeter and the Brod & Taylor manual sheeter

(Note: this course does not focus on hand lamination)

• Mastery of classic and modern croissant doughs, including:

• Classic croissant dough

• Black cocoa croissant dough

• Scalded buckwheat croissant dough

• Sprouted rye croissant dough

• Butter management, dough handling, and precision lamination

Advanced techniques covered:

• Bi-colour+ lamination

• Cross-lamination

• Flavoured and specialty laminated dough

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

Recipe Examples For Croissant Camp

Croissant Doughs:

  • Rise Croissant Dough

  • 30% Freshly Milled Spelt Croissant Dough

  • Scalded Buckwheat Croissant Dough

  • Sprouted Rye Croissant

  • Coffee Croissant Dough

  • Black Cocoa Croissant Dough

Lamination Techniques & Styles:

  • Sourdough, Yeast & Poolish viennoiserie

  • Classic lamination

  • Bi-colour lamination

  • Cross lamination

  • Flavoured lamination

  • Multigrain lamination

  • Unique shapes (Bi-colour crown, cruffins, New York Rolls, etc.)

Special Topics Covered:

  • Using freshly milled grains

  • Using heirloom and ancient grains

  • Using scalds/soakers/porridges

  • Using sprouted grains

  • Creating and maintaining an active sourdough starter

  • Achieving the proper hydration dough that is easy to work with

  • Creating and altering recipes using baker’s math

  • Flour selection

  • Mixing techniques

There will be plenty of time each day for discussion and questions.

Group of five people behind a counter with assorted bakery pastries.
Assorted pastries on display, including croissants and muffins, with some topped with dragon fruit and custard, arranged on a white countertop.
Close-up of a cross-section of a croissant with visible layers and speckled texture.
Close-up of a pastry topped with sliced almonds and a glossy glaze.
Sliced colorful croissant with blue and yellow layers
Close-up of layered pastries filled with chocolate and caramel, arranged on a table.
Man holding a decorative bread roll with intricate designs
Close-up of a colorful croissant with pink and yellow layers, dough preparation on a baking sheet.
Close-up of a round, textured, woven basket lid with a spiral pattern in black and orange.

Student Reviews

Close-up of a sliced chocolate croissant showing airy layers and chocolate filling.
Scenic view of Chilliwack, British Columbia with mountains, trees, and clouds.

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.

Sign Up for Croissant Camp.

FAQs

  • The nearest major airport is Vancouver International Airport (1.5 hours away). Abbotsford Airport is only 25 minutes away but usually requires a connecting flight. Seattle Airport is approximately 2.5 hours from Chilliwack.

  • There is Uber in Chilliwack. The approximate cost from Vancouver is $150CAD, Abbotsford $50CAD, Around town $8-15. We can also help you find a bike rental for your stay and there is public transit available as well.

  • AirBnB is a great option (look for something on the south side of town near the vedder river like in Garrison Crossing area to be close to the river and nature), Fraser Valley Lodge - beautiful place to stay but around a 20 minute drive, Hotel Morado (close and in the very cool district 1881 downtown https://www.instagram.com/hotelmorado)

  • Day 1: Introduction to Advanced Lamination Techniques, Dough Production and Sheeter tutorial

    Day 2: Bicolour Lamination and Dough Preparation

    Day 3: Cross Lamination and Grain Varieties

    Day 4: Shaping and Advanced Pastry Forms

    Day 5: Final Bake-Off, Business, and Production Considerations