Lauren V. Haas is coming back to Savour this year! And she’s bringing an all-new lineup of recipes, techniques, and expert insights designed to take your viennoiserie skills to the next level.

This is your exclusive invitation to join us at Savour to learn from one of the most innovative pastry chefs from around the world.

Class 1: Foundations of Lamination & Viennoiserie

Step into the art of lamination with a course that blends technique and creativity to help you master the essentials of lamination.

We will begin by exploring the science behind lamination—examining how fold combinations, flour selection, butter temperature, dough handling, and hydration impact the final product. Then, you’ll put theory into practice in the Savour kitchen, where you’ll mix, laminate, shape, bake and finish a variety of yeasted and non-yeasted pastries, developing your consistency and precision in every layer.

Featured products include the iconic butter croissant, pain au chocolat, beautiful seasonal fruit croissants and danishes, and inverted puff pastry apple chausson—each designed to build expertise and confidence in lamination.

By the end of this course, you’ll have a strong foundation in yeasted and non-yeasted lamination and the skills to refine your own recipes, empowering you to experiment, troubleshoot, and perfect your laminated pastries.

What You’ll Gain:

• Mastery of essential yeasted and non-yeasted lamination techniques, including dough mixing, laminating, shaping, proofing, and baking
• An understanding of how hydration, flour types, temperatures, and fold combinations impact lamination quality.
• The ability to troubleshoot and optimize lamination processes for consistent results.
• Confidence in laminating and shaping iconic viennoiserie shapes.

Class 2: Advanced Lamination & Viennoiserie

Take your lamination skills to the next level with this advanced course, designed to refine your expertise and push your creative boundaries.

Designed for those with a solid foundation in lamination, this course focuses on elevating techniques, exploring innovative designs, and mastering advanced shaping and finishing skills.

You’ll delve into advanced methods such as cross-laminating, bi-color doughs, and creating signature shapes, with an emphasis on achieving both originality and consistency. The course highlights refined finishing techniques, including formulas for a variety of fillings and garnishes, with a focus on seasonal fruits.

Sample products include cross laminated pistachio sticks, seasonal fruit cross-laminated pastries in a variety of creative shapes, croissant flans, laminated brioche, and other advanced techniques—each designed to inspire creativity and expand your skill set.

By the end of this course, you’ll have the confidence and technical expertise to create original laminated creations that showcase your unique style.

What You’ll Gain:

• A deeper understanding of advanced lamination techniques and their effective application.
• Expertise in advanced shaping and finishing methods for viennoiserie.
• A repertoire of techniques and formulas for creative fillings and toppings.
• The ability to consistently craft professional-quality, elevated viennoiserie.

Price:

$1450 for one class

    or

$2500 for both classes (Save $400!)

Spaces are limited and will sell fast. This is your chance to secure your spot to learn from the incredible Lauren V Haas.

Ready to lock in your place? To book your spot, call us on 03 9380 9777

We can’t wait to welcome you into the Savour kitchen!