The Art of Lamination

Do you want to make excellent croissants and laminated pastry? Are your croissants not as good as you would like them to be? Having problems with laminated pastry products?
Confused about folding techniques and the thickness of your pastry? Do you want to not only understand but fix all of your pastry making issues and ensure you make consistent, beautiful pastry time and time again?

If you want to master laminated pastry, this is the book for you!

Already dubbed the lamination bible by happy customers, this book takes you from simple pastry to advanced competition level products, explaining each step in great detail.To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products. 

The Art of Lamination is built on a solid knowledge of understanding the recipes, methods, processes and ingredients required to make the finest laminated viennoiserie possible. This book is the culmination of seven years of research. The author explains some of the basic lamination systems used in industry with a modern twist, and takes the reader through a step by step approach on how to become proficient at making laminated viennoiserie.

This book will serve as an essential guide for students, bakers, pastry chefs, home bakers and hobbyists. The book includes detailed process notes for both commercial bakers using mechanical sheeters, and home bakers and students who want to make laminated pastry at home.