These are recordings of classes that originally took place on July 21, 2025 & July 28, 2025. Producing high-quality, consistent laminated products can be a challenge—even for seasoned bakers. In this two-part, lecture-based webinar, renowned baker and educator Alan Dumonceaux breaks down the lamination process—from ingredient selection and butter incorporation to folding and shaping techniques—and examine how every decision can significantly impact process, flavor, texture, and overall bake quality. We’ll look at: -Ingredient Selection -Dough Formulation -Dough Handling and Production Techniques ABOUT THE INSTRUCTOR Alan Dumonceaux has been in the baking community for the past 40 years, for the last 24 years he has been an instructor and the Academic Chair of Baking and Pastry Arts at NAIT. He has competed for Baking Team Canada in Viennoiserie, in two Louis Lesaffre Cups, Las Vegas USA 2010, Buenos Aires Argentina 2015, then the Coupe de Monde de la Boulangerie in 2016 and competed in 2018 in the World Bakery Master’s Competition in Viennoiserie. He also served as coach for Baking Team Canada for the 2026 Coupe de Monde de la Boulangerie. He has been a great supporter to Skills Canada for our young bakers for the last 24 years. Is the World Skills Expert for Canada since 2015, and is the Chief Expert for World Skills in Shanghai China in 2026. You will receive access to a private YouTube link. These are unedited recordings of a live webinar originally offered via Zoom. You may watch it at any time and as many times as you like, but you may not share the link or distribute any part of the video or audio. Guild Members: Please log in to your account to access exclusive member pricing.