Viennoiserie Innovations
by Mathieu Paulmery

Elevate your viennoiserie skills with this exclusive hands-on masterclass, led by the esteemed French Bakery Champion, Chef Mathieu Paulmery.

This course offers the opportunity to master the latest techniques in lamination, proofing, and baking. Under Chef Mathieu’s expert guidance, you’ll learn how to achieve perfect results while exploring new trends in the world of viennoiserie.

Please note this is a Level 2 course - Designed for those with basic knowledge, this level helps you expand your expertise and refine your techniques.

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Course Information

February 11, 12 - 2025

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 an International recognised professional

Key Features

All premium ingredients and materials provided — only the finest quality products will be used, ensuring the best possible results.
In-depth guidance on selecting and using the best ingredients for each recipe.
Expert instruction: Learn directly from a world-renowned pastry chef.
Recipe booklet: A collection of bespoke, tried-and-tested recipes.
Co-Lab apron to take home.
Your creations: Take home a selection of the items you make during the day.
Presentation & storage advice: Practical tips on how to present and store your baked goods for optimal freshness and appeal.
Troubleshooting tips: Insight into common mistakes in viennoiserie and how to avoid them.

8:45 am - Welcome with coffee and pastries.

Day 1 - Hands-on learning in the Co-Lab, focusing on techniques like the correct preparation of a dough, lamination and proofing.

Lunch - A delicious lunch is provided.

Day 2 - Continue practical learning in the Co-Lab, working on a variety of modern and trendy laminated viennoiseries and other baked goods.

End of the day - Presentation of all the creations made during the day, followed by a tasting and group discussion. This is your chance to savour everything you’ve made and reflect on the day’s learning.