Viennoiserie Intensive Croissant Production ( Oct. 18 )

Early Bird Perk: ₱500 OFF - Discount will take effect in the payment page.

A fast-paced, hands-on intensive designed for bakery professionals who want to master commercial croissant 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

Who It’s For:
• Bakery owners scaling up production
• Commissary & café teams
• Pastry chefs ready to level up with commercial lamination techniques

📅 October 18 | 9am to 8pm
📍 UpSkillz Workshop Studio, Mercedes Square Plaza, San Miguel, Pasig
👩Learn from Chef Ludy Tala, Cebu City’s expert in lamination & sourdough

📩 Message us today to secure your seat (limited to 8–12 students for focused training)