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Contemporary Viennoiserie
September 14–15–16, 2026
TECNICAL AND PRATICAL COURSE
Master Li Zhong Wei, exclusively for Aromacademy, will guide participants in discovering the latest techniques in contemporary viennoiserie production, with a specific focus on professional lamination applied to breakfast products. Drawing on solid international experience, the Master will share his working method, illustrating in detail the technical processes that make it possible to achieve laminated products with a light, regular, and highly developed structure.
Particular attention will be given to the precision of folding, the formation of layers, and the correct management of processing temperatures—key factors in obtaining a uniform honeycomb structure, a flaky texture, and a golden, crispy surface.
New shapes and interpretations of laminated leavened products will be presented, with special attention to product design and its functionality in production, in order to create elegant, contemporary items that are also easy to replicate in the laboratory. The training will also focus on designing a modern and appealing breakfast line, capable of enhancing display cases with sweet and savory offerings that deliver strong visual and flavor impact. Participants will observe the creation of a wide range of viennoiserie, enriched with fillings, glazes, and on-trend flavor pairings, carefully developed to balance sweetness, structure, and textures.
Learning
program
The course is structured as a training program dedicated to contemporary viennoiserie, during which Master Li Zhong Wei will present his working method and the most advanced techniques for producing laminated breakfast products. Through live laboratory demonstrations, participants will gain an in-depth understanding of the technical processes governing the production of leavened laminated dough and the strategies required to achieve products with a light, regular, and highly developed structure.
The Master will focus on lamination techniques, demonstrating the stages of butter incorporation, fold management, and temperature control throughout the process. During these sessions, he will explain the principles behind layer formation and the development of the honeycomb structure, as well as the factors that determine flakiness, volume, and proper coloration during baking. A central part of the course will be dedicated to creating new shapes and interpretations of laminated leavened products, with the aim of developing modern and visually appealing items. The Master will showcase various shaping and molding techniques designed to produce elegant and contemporary viennoiserie that are also practical and easily replicable in everyday production.
Designed for
The course is aimed at pastry chefs, bakers, and industry professionals who wish to deepen their knowledge of advanced techniques in contemporary viennoiserie and improve the quality of their breakfast product offerings. It is particularly suited for those working in pastry labs, bakeries, hotels, and the food service sector who want to develop a more modern, technical, and trend-aligned range of laminated products.
The training program is also designed for business owners and laboratory managers looking to optimize viennoiserie production processes by adopting more efficient methods for managing dough, lamination, fermentation, and baking stages. It is equally suitable for young professionals and industry operators who want to specialize in contemporary viennoiserie, gaining not only technical skills but also an understanding of product design, flavor pairings, and how to build a modern and competitive breakfast offering.
objectives
- Deepen professional techniques for producing laminated viennoiserie;
- Develop a contemporary and appealing breakfast product line;
- Acquire a rational and easily replicable working method for the laboratory.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
