Great Easter Leavened Bakery Products - Maestro Luca Mannori
Roma February 2-3-4 2026
Innovative Breakfasts - M.O.F. Sebastien Chevallier
Roma March 2-3-4 2026
Great Christmas Leavened Bakery Products - Maestro Luca Mannori
Roma October 5-6-7 2026
The Masterclass on leavened and large leavened bakery products with the processes of dough fermentation and handling. In this course, topics will be explored in depth, ranging from Breakfast Leavened Breads to Grand Leavened Breads. Focus will be placed on the introduction to sourdough and baker’s yeast, with particular attention to their uses and fermentation techniques. Great emphasis will also be given to the technique of bain-marie baking and the balance of flavors and aromas.
The course will then cover the world of breakfasts and their assortment, creating a wide range of laminated and leavened products such as croissants, Danish pastries, and braids. The combinations of brioche dough with other types of dough, such as puff pastry, will be examined in detail. New textures and new, rational, reproducible shapes suitable for your own workshop will be studied.
This Masterclass will allow each participant to specialize in leavened breads, drawing inspiration from the Great Masters of Pastry.
Designed for
The Master in Leavened Products is designed for professional pastry chefs, leavening specialists, and master bakers who aim to elevate their laboratory to a level of absolute excellence. It is ideal for those who already master the basics and wish to perfect fermentation techniques, from sourdough starter to baker’s yeast, in order to create breakfast products such as flaky croissants, gourmet pain suisse, aromatic braids, as well as large leavened products.
If you are a pastry shop owner, pastry chef, or food industry entrepreneur ready to stand out through reproducible innovations, this Master in Leavened Products at Aromacademy will set you apart: jar baking, perfect balances of flavors and aromas, and bold combinations of brioche dough and laminated pastry. A transformative journey for those seeking rational recipes, unique textures, and a premium market positioning, supported by renowned masters and state-of-the-art equipment.
Shape your future with Aromacademy, where tradition meets innovation to deliver results that enhance your pastry business.
objectives
- Refine fermentation techniques by mastering both sourdough starter and baker’s yeast to produce high-level breakfast items and large leavened products.
- Develop innovation and creativity in the lab through modern techniques, new dough combinations, and rational, easily reproducible recipes.
- Strengthen your brand identity by creating excellent products that stand out in the market thanks to advanced skills and a professional approach.
