Lamination Week
Immerse yourself in Rise Baking Lab’s advanced lamination week, a deep dive into the intricate world of laminated doughs and viennoiserie. This hands-on program is perfect for bakers of all skill levels, whether you’re new to lamination or a seasoned professional looking to refine your techniques and learn advanced methods. Please note the course will be demoing lamination on a professional sheeter and the Brod & Taylor manual sheeter, but will not focus on hand lamination. Over the course of 5 days, you will master a variety of laminated doughs such as our classic croissant dough, black cocoa croissant dough, scalded buckwheat croissant dough, and sprouted rye croissant dough. In addition to mastering the classics, you will delve into advanced techniques like bi-colour lamination, cross-lamination, and flavoured doughs. Enrolment is capped at 6 students to ensure personalized instruction, allowing for plenty of hands-on practice and individual guidance. Whether you’re aiming to perfect your croissant or just exploring the world of laminated pastry, Lamination Week will leave you inspired and equipped to elevate your pastry-making skills
Recipes For Lamination Week
CROISSANT DOUGHs:
Rise Croissant Dough
30% Freshly Milled Spelt Croissant Dough
Scalded Buckwheat Croissant Dough
Sprouted Rye Croissant
Coffee Croissant Dough
Black Cocoa Croissant Dough
Lamination Techniques & Styles:
Sourdough, Yeast & Poolish viennoiserie
Classic lamination
Bi-colour lamination
Cross lamination
Flavoured lamination
Multigrain lamination
Unique shapes (Bi-colour crown, cruffins, New York Rolls, etc.)
Special Topics Covered:
Using freshly milled grains
Using heirloom and ancient grains
Using scalds/soakers/porridges
Using sprouted grains
Creating and maintaining an active sourdough starter
Achieving the proper hydration dough that is easy to work with
Creating and altering recipes using baker’s math
Flour selection
Mixing techniques
There will be plenty of time each day for discussion and questions.
Located in the beautiful Fraser Valley, amidst breathtaking landscapes, Rise Baking Lab provides unparalleled opportunities for learning the art and science of bread-making, guided by our experienced bakers Luis and Mark. While you are here, we encourage you to take advantage of Chilliwack’s natural beauty, including world-class fishing, mountain biking, and hiking.
Join us for a memorable week of learning and baking, set against the backdrop of Chilliwack's stunning landscapes. Depending on interest we will be helping to organize evening activities such as an evening hike, guided mountain bike tour and more. Reserve your spot now! For more information on registration, accommodations, and travel, please visit our website or contact us directly.
FAQs
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The nearest major airport is Vancouver International Airport (1.5 hours away). Abbotsford Airport is only 25 minutes away but usually requires a connecting flight. Seattle Airport is approximately 2.5 hours from Chilliwack.
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There is Uber in Chilliwack. The approximate cost from Vancouver is $150CAD, Abbotsford $50CAD, Around town $8-15. We can also help you find a bike rental for your stay and there is public transit available as well.
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AirBnB is a great option (look for something on the south side of town near the vedder river like in Garrison Crossing area to be close to the river and nature), Fraser Valley Lodge - beautiful place to stay but around a 20 minute drive, Hotel Morado (close and in the very cool district 1881 downtown https://www.instagram.com/hotelmorado)
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Days will be roughly 9-3 with some going longer depending on the bread schedule. We will have a pizza dinner one evening with the class and work to facilitate hiking and biking etc. for the students. The final Saturday will be optional with a social group hike and visit to a local brewery on the river Sidekick Brewing and ice cream at Banter.