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Butter & Layers: the art of viennoiserie
Join us for a 3-day masterclass in Los Angeles with chef Romain Dufour and dive into the world of viennoiserie. Learn to create perfect croissants, laminated brioche, and puff pastry like never before. Elevate your baking skills with hands-on experience and expert insights!
R O M A I N D U F O U R
C H E F B O U L A N G E R
Romain attended the École de Boulangerie et de Patisserie de Paris, earning 2 diplomas in four years. For his second diploma, Romain was hired at the renowned Plaza Athenee Hotel in Paris, under the direction of Christophe Michalak, World Champion of Pastry. This experience honed Romain’s sense of rigor, his creativity and attention to detail.
Zephaniah, Colombia
"I first started to truly understand viennoiserie after watching one of Romain Dufour’s earlier croissant classes. His teaching style is what truly drew me in—clear, detailed, and incredibly passionate. This new course is no different. It’s packed with valuable insights into both classic and modern techniques, yet it remains easy to follow and digest in manageable portions. Romain breaks everything down with meticulous attention to detail, making even the most complex processes approachable. The course is not only informative but also engaging and fun. Romain takes the time to address every question and concern, making sure nothing is left behind. Whether you’re just starting out or refining your skills, this is a course that will truly elevate your viennoiserie game"
John Kraus, MN
"Chef Romain Dufour has defined what it means to provide technical skills without consistent results and make it exciting for both the eyes and the palate. His vision aligns perfectly with our business. consistent quality driven by results, combined with techniques and knowledge driven information meant to promote the craft for our guests and team. We appreciate his style for sharing so that we have enrolled our chefs anytime a new class arrives. I fully believe you cannot stop growing and learning in this field and feel compelled to see every class that Chef Romain delivers."
Mary L , CAL
Two years ago I dove into the world of Viennoiseries and have been rolling ever since. Laminated dough is magical and I want to learn all about it and learn different techniques. I was so happy to discover a digital course by Romain Dufour. It is well organized and broken down into steps that help you succeed with the final product: mixing the base dough, forming and shaping the pastries, proofing, and baking. I started with a plain croissant and right away noticed more volume in my final product ( perhaps due to addition of liquid levain with the fresh yeast - I was really intrigued and excited to see it as one of the ingredients). Riz au Lait and Caramel roll was a hit! I’ve been wanting to make a rice pudding croissant ever since I tried one in Warsaw last year. Well, Romain delivered a perfect recipe. He took it a step further though and crowned it with salted caramel. How can you go wrong with that?! It was amazing.Romain is very prompt with answering and helping with questions you may have as you go through the course. Also, love all the pro tips in the videos. For example, use a bench scraper to flatten one end of the dough so it adheres better when you make a roll, or leave a space when you just start rolling a piece of dough to allow room during proofing and avoid doming. Both of these worked awesome. I really appreciate the variety of recipes and techniques in this course as well as Romain’s experience and knowledge. Highly recommend it to anyone interested in learning how to make croissants.
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