About This Course

The Art of Bakery – Mastering Baking Techniques for Bread and Viennoiseries

This masterclass provides participants with a unique opportunity to learn about the craft of Baker with Chef Jean-Marie LANIO. Jean-Marie possesses an unparalleled depth of knowledge in Bakery Techniques, making him a master in crafting Breads and Viennoiseries.

Having worked alongside Meilleurs Ouvriers de France (France’s Best Crafstman) Baker Thomas MARIE and Olivier MAGNE; Jean-Marie will share with participants the secret techniques behind the finest bakery creations. Participants will work mainly bread and viennoiseries with the creation of a complete range bringing together the finest signature creations of Jean-Marie LANIO.

Happening this 12, 13, and 14 November 2024.

Early Bird Specials at $ 1,880.00 per pax before GST (Promo till 31 October 2024)

Training Aims & Method

Training aims 

The aim of this masterclass is to discover and deepen together the different stages of the work process in bakery and pastry. More particularly the crucial stages of kneading, fermentation, turning and shaping.

Teaching method 

Stella Orientis Masterclasses organised in partnership with SHATEC are hands on classes with a limited number of participants who will get the chance to directly work and interact with the Master trainer in the lab, along with other fellow professionals. Our Masterclasses combine lectures, demonstrations and hands-on application in the lab working with the Master trainer.

Entry Requirements 

• At least 1 year of experience working in a professional kitchen/ bakery/ pastry and /or 
• Relevant Professional Certificate or Diploma  

Target Audience 

F&B professionals from Hotels, Bakery and Pastry shops, and Restaurants 

Workshop Duration

21 hours / 3 days (08:30 am to 4:30 pm (excluding 1 hour of lunch break))

Masterclass Objectives

For this masterclass, participants will discover and deepen together the different stages of the work process in bakery and pastry. More particularly the crucial stages of kneading, fermentation, turning and shaping. We will discuss together theoretical explanations directly related to these work steps.

We will work with different types of doughs and materials, participants will create breads (Baguette, Fougasse, Bretzel) and a full range of signature viennoiseries (Croissant, Kouign Amann, Galette, Brioche, and more).

The goal is to give students all the knowledge they need so that they can make all the products in their laboratory. 

We will cover a theoretical part to learn how to choose the right flour, control of fermentation of pastes and products, etc. 

A complete masterclass fully immersed in the world of breads

• Choose the right flour according to the product and the work process
• Kneading the dough and making the fillings
• Control of the fermentation of pastes and products
• Choosing and making your turn to optimize the visual and result of the pastries
• Shaping and Pushing Products
• Cooking with a focus on maximizing crispiness and/or softness

About Stella Orientis

At Stella Orientis, our passion for culinary and hospitality excellence knows no bounds. We are obsessed with raising the bar in the Food and Beverage industry, and we’ve made it our mission to ensure that every professional in this field has access to the highest caliber of training. Our commitment to excellence is unwavering, and it drives everything we do.

We take pride in curating a roster of the finest craftsmen and experts, Meilleurs Ouvriers de France, all dedicated to sharing their unparalleled knowledge and skills with the F&B community. Our high-end classes are designed to inspire and empower individuals and teams, fostering a culture of continuous improvement. We believe that greatness is achieved through continuous learning, and we are here to guide you on your journey towards culinary and service perfection.

Join our masterclasses and experience the obsession with F&B excellence firsthand. Let us help you unlock your full potential and elevate your career in the vibrant world of food and beverage. Together, we’ll shape the future of this industry, one extraordinary training session at a time.