A 2-day fast-paced, hands-on intensive designed for bakery professionals who want to master commercial croissant and puff pastry production with consistency, efficiency, and profitability. 🥐
What You’ll Learn: ✔️ Efficient lamination using a dough sheeter ✔️ Scaling formulas from dozens to hundreds of croissants ✔️ Freezing & par-bake methods for café service ✔️ Pricing strategy & yield calculation for profit
Recipes You’ll Master: • Classic French Butter Croissant • Pain au Chocolat • Kouign-amann • Almond Croissant • Rocher Pain au Chocolat • Cinnamon Croissant
✔️ Puff Pastry Danishes ✔️ Blueberry Turnover ✔️ Tuna Vol-au-Vent ✔️ Cheese Roll ala Porto’s ✔️ Nutella Hand Pies
📅 October 17-18 | 9am to 5pm 📍 UpSkillz Workshop Studio, Mercedes Square Plaza, San Miguel, Pasig 👩Learn from Chef Ludy Tala, Cebu City’s expert in lamination.
