Description
Five days of advanced practice dedicated to one of the most technically demanding challenges in contemporary pastry — without compromise on taste, texture, or elegance.
Where French tradition meets plant-based innovation
Croissants, pains au chocolat, brioches, babkas, cinnamon rolls — French viennoiserie is already one of the most technically demanding areas of pastry. In a vegan and gluten-free version, it becomes a true signature of advanced expertise.
This five-day intensive training programme guides participants through every stage of the process: from understanding the science of gluten-free flours and plant-based fats, to mastering laminated yeasted doughs, professional production workflows, and refined finishing techniques.
Each day builds deliberately on the last. By the final session, participants leave with a complete technical toolkit — and the confidence to reproduce or adapt these techniques in any professional or home kitchen.
WHO THIS TRAINING IS FOR
Two audiences, one shared ambition
This programme was designed to serve both working pastry professionals and highly motivated enthusiasts who refuse to accept that vegan and gluten-free means lesser quality.
Pastry & culinary professionals
Chefs, pastry chefs, bakers, and catering professionals seeking to expand their offer with technically accomplished vegan and gluten-free viennoiserie — for inclusive menus, specialist clientele, or a competitive edge in the market.
Advanced home bakers & enthusiasts
People with gluten intolerance or sensitivity, passionate home bakers, and anyone who has grown frustrated with the lack of truly gastronomic options — and wants to understand the process deeply enough to recreate and adapt it independently.
