Large Easter Leavened Bakery Products- Maestro Luca Mannori
Roma 2–4 February 2026
Innovative Breakfasts- M.O.F. Sebastien Chevallier
Roma 2–4 March 2026
Modern Viennoiserie - M.O.F. Aurelien Le Mouillour
Roma 8-9-10 June 2026
The Master on Leavened Baked Goods begins with the processes of fermentation and dough preparation. This program will explore topics related to breakfast leavened products up to large-format leavened baked goods. Attention will be focused on the introduction to sourdough and brewer’s yeast, with a particular emphasis on their uses and fermentation techniques.There will be further in-depth study of the steam-baking (en papillote) technique and the balance of flavors and aromas. The course will then cover the world of breakfast items and their assortment, creating a wide range of laminated and leavened pastries such as croissants, Danish pastries, and braided breads.
The combinations of brioche dough with other types of dough, such as puff pastry, will be explored. New textures and shapes will be studied—rational and reproducible—suitable for implementation in your own bakery.
Designed for
The Master in Viennoiserie and Large Leavened Products by Aromacademy is designed for professional pastry chefs, leavening specialists, bakers, and pastry chefs who wish to deepen and refine their techniques in working with leavened doughs.
The program is ideal for those who already have a technical foundation and want to specialize in the production of breakfast pastries, laminated doughs, and large leavened products, learning to precisely manage sourdough starter, baker’s yeast, fermentation techniques, jar baking, and the balance of flavors and textures.
It is particularly suited for pastry shop owners, artisan laboratories, and food industry professionals who want to expand their offerings with innovative, rational, and easily reproducible products.
Thanks to Aromacademy’s training approach, participants will have the opportunity to acquire advanced skills in the world of leavened products, developing new ideas and techniques inspired by the great masters of contemporary pastry.
objectives
- Deepen knowledge of fermentation processes and dough management, mastering the use of sourdough starter and baker’s yeast in different professional applications.
- Develop a complete range of leavened products, from breakfast pastries such as croissants and pain au chocolat to large leavened products, with a focus on technique, textures, and flavors.
- Apply innovative and reproducible techniques in the lab, such as jar baking, combinations of doughs (brioche and laminated dough), and new shapes designed for professional production.
