Viennoiserie Innovations
by Mathieu Paulmery
This two-day, hands-on masterclass explores the fundamentals of viennoiserie, from understanding different types of leaven to mastering dough preparation and baking techniques.
You’ll put your knowledge into practice by creating a wide range of products, including brioche, croissants, babka, and filled pastries, combining classic French methods with modern, creative recipes.
Throughout the course, you’ll gain valuable insight into ingredient selection, production processes, and time management, helping you improve consistency and efficiency in your baking.
Ideal for bakers and pastry chefs looking to strengthen their skills, this level 3 course will build your confidence and expand your viennoiserie portfolio with high-quality, bakery-ready products.
Course Information
November 17 & 18, 2026
2-Day Masterclass
(total 16 hours)
from 9am to 5pm
Odaios Foods Ltd, Magna Drive, Fortunestown, Citywest
County Dublin, Ireland
Combination of theory and practice
Includes lunch, recipe booklet, recipe tasting, certificate and
Co-Lab apron
Learn from Experts
Key Features
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All premium ingredients and materials provided, only the finest quality products will be used, ensuring the best possible results.
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In-depth guidance on selecting and using the best ingredients for each recipe.
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Expert instruction: Learn directly from a world-renowned pastry chef.
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Recipe booklet: A collection of bespoke, tried-and-tested recipes.
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Co-Lab apron to take home.
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Your creations: Take home a selection of the items you make during the day.
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Presentation & storage advice: Practical tips on how to present and store your baked goods for optimal freshness and appeal.
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Troubleshooting tips: Insight into common mistakes in viennoiserie and how to avoid them.
