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Creative Breakfast
26-27-28 October 2026
The 2023 Bakery World Champion, José Roldan, will showcase an innovative and captivating approach to breakfast pastries and viennoiserie. Throughout the course, the Master Baker will guide participants through the entire creative process, starting with the fundamentals of dough preparation, fermentation, and baking techniques, and progressing to the creation of new shapes and decorative finishes.
Special emphasis will be placed on efficient and rational bakery production, with a focus on developing modern baked goods designed to satisfy a wide range of tastes. Participants will discover techniques and professional secrets related to breakfast pastries, exploring both classic traditions and contemporary interpretations.
This innovative course, unique within the international baking scene, will highlight the importance of selecting high-quality raw materials, as well as practical tips and methods for effective storage and workflow management. It will also provide in-depth insights into fermentation techniques and dough processing methods.
The course is ideal for professionals who wish to expand their product range and create distinctive flavor combinations that stand out in today’s market.
Learning
program
This training program is designed as a comprehensive journey into modern viennoiserie, guiding participants through the techniques and skills required to create sophisticated and contemporary products. Advanced lamination techniques will be explored in depth to achieve perfectly crisp layers and a soft, light internal structure.
Participants will also learn innovative methods for incorporating creative fillings, expanding the possibilities for flavor, texture, and product development. In addition, they will be guided in designing elegant and modern presentations that enhance both the visual appeal and the taste experience of their creations.
Throughout the course, MOF Aurélien Le Mouillour will provide practical guidance on optimizing bakery workflows, ingredient management, and efficient production processes, helping participants achieve consistent, professional-quality viennoiserie in real-world working environments.
The program aims to develop advanced technical skills, manual precision, and creativity, enabling participants to master the traditions of French viennoiserie while innovating through new recipes, shapes, and flavor combinations.
Designed for
This course is designed for professional pastry chefs, bakers, and bakery professionals who wish to refine their skills in viennoiserie by mastering advanced techniques in lamination, dough preparation, and filling applications.
It is also suitable for experienced enthusiasts with a solid foundation in baking who are eager to explore new ingredients, reinterpret the classics of French viennoiserie, and create innovative, elegant, and high-quality products to enhance their professional offerings.
Through a combination of technical expertise and creative development, participants will gain the knowledge and confidence needed to produce contemporary viennoiserie that meets the highest standards of craftsmanship and quality.
objectives
- Learn advanced lamination techniques, dough management, and fermentation control to achieve light, fragrant, and consistently uniform viennoiserie products
- Develop the ability to create original fillings and innovative flavor combinations, balancing taste, texture, and consistency.
- Improve manual skills, precision, and creativity in the design and presentation of modern, elegant, and professional baked goods.
Included in the course
CERTIFICATE OF ATTENDANCE
LUNCH AND COFFEE BREAK
RECIPE BOOK
Course Teacher
