Modern Viennoiserie – M.O.F. Aurélien Le Mouillour
Roma 8–9–10 June 2026
Contemporary Viennoiserie – Master Li Zhong Wei
Roma 14–15–16 September 2026
Great Christmas Leavened Bakery Products - Maestro Luca Mannori
Roma October 5-6-7 2026
The Masterclass on Leavened Doughs starts from the fermentation processes and dough-making techniques. Throughout this course, topics related to breakfast leavened pastries up to large festive leavened products will be explored in depth.
The focus will be on an introduction to sourdough and brewer’s yeast, with particular attention to their uses and fermentation techniques. There will also be further study of jar cooking (vasocottura) techniques and the balance of flavors and aromas.
The course will then move on to breakfast pastries and their assortment, creating a wide range of laminated and leavened products such as croissants, Danish pastries, and braided breads.
Combinations of brioche dough with other types of dough, such as puff pastry, will also be explored. New textures and shapes will be studied—rational and reproducible—suitable for use in a professional workshop.
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.
