Rise Baking Lab · Chilliwack, BC · 5-Day Workshop

Croissant
Camp

Rise Baking Lab. Modern lamination techniques for professional-level results.

2026 Sessions
Jul 20–24 Sold Out Sep 28 – Oct 1 Oct 26–30
Reserve Your Spot
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5-Day Workshop
Bi-Color & Cross Lamination
Specialty Shapes
Fraser Valley, BC
About Croissant Camp

Professional lamination
taught with precision

Croissant Camp is an intensive, hands-on course focused on modern lamination techniques — built for serious home bakers and professionals who want to achieve consistent, high-quality results with laminated doughs.

Enrollment is capped at 6 students, ensuring individualized instruction and extensive hands-on practice. You'll work on professional bakery equipment — including commercial dough sheeters — while developing a clear, repeatable approach to lamination that translates to both home and production environments.

The course covers two base dough formulas, bi-colour and cross lamination, a range of classic and modern shaping styles, and multiple fillings and components. Light meals, snacks, and coffee are provided. Participants receive a certificate of completion.

Reserve Your Spot
Croissant lamination
What You'll Learn

Master the art
of laminated dough

01

Lamination Fundamentals

Modern lamination technique with emphasis on consistency and dough integrity. Butter handling, temperature control, and plasticity management explained clearly.

02

Two Base Dough Formulas

Work with a poolish-based dough and a mixed-method dough using natural levain and yeast. Understand how each performs differently through the lamination process.

03

Advanced Shaping

Classic and modern shaping styles including the Supreme / New York Roll, pain suisse, kouign-amann, Danish pastries, and traditional croissant shapes.

04

Bi-Colour & Cross Lamination

Advanced lamination techniques that open up new creative possibilities. Work with whole grain variations and flavour additions woven into the dough itself.

05

Fillings & Components

Prepare multiple bakery-ready fillings: almond cream, dulce de leche, meringue-based fillings, and other components used in professional laminated pastry.

06

Production & Workflow

How to scale laminated dough production for bakery environments. Production planning, workflow design, equipment considerations, and troubleshooting at scale.

What You'll Make

Pastries and techniques

Pastries

  • Classic croissants & pain au chocolat
  • Pain suisse
  • Kouign-amann
  • Danish-style pastries with multiple fillings
  • Supreme / New York Roll
  • Whole grain & flavour-infused variations

Techniques Covered

  • Modern & traditional lamination methods
  • Butter handling & temperature control
  • Fermentation control in laminated doughs
  • Managing shrinkage, tearing & uneven layering
  • Bi-colour & cross lamination
  • Home-scale adaptations from professional methods
  • Certificate of completion provided
Your Instructors

Mark & Luis

Mark and Luis are the co-founders of Rise Baking Lab and lead instructors at Croissant Camp. With extensive experience in professional lamination and viennoiserie, they bring a modern, technique-driven approach to every session.

Instruction is clear, practical, and thoroughly explained — with demonstrations, hands-on practice, and individual feedback throughout. Students consistently describe leaving with dramatically improved lamination skills they could apply immediately.

Croissant Camp is capped at 6 students per session, ensuring you receive the personalized attention you need to build real, lasting skill in laminated dough production.

Co-Founders
Rise Baking Lab
Chilliwack, BC
From the Lab

Hands-on from
day one

Everything you need
to plan your trip

What's Included

All instruction, ingredients, and equipment. Light meals, snacks, and coffee are provided throughout. A certificate of completion from Rise Baking Lab is awarded to all participants.

Getting Here

Getting Around

Uber is available in Chilliwack. Approx. $150 CAD from Vancouver, $50 from Abbotsford, $8–15 around town. Bike rentals and public transit also available.

Where to Stay

Where

Chilliwack, BC

Located in the beautiful Fraser Valley, Rise Baking Lab is a world-class learning space surrounded by mountain landscapes. While you're here, take advantage of Chilliwack's natural beauty — world-class fishing, mountain biking, and hiking.

Address

8456 Harvard Place, Chilliwack, BC V2P 7Z5

Contact

hello@risebakinglab.com · (604) 768-6579

FAQ

Common questions

Croissant Camp is designed for serious home bakers and professional bakers who want professional-level results. Students should be comfortable working with dough and following detailed processes. Professional experience is not required, but this is not an introductory baking class.

This is a hands-on class. Students work directly with laminated dough throughout the course, with additional demonstrations for specific techniques, shaping styles, and variations.

Most lamination work is done using professional commercial dough sheeters. Instructors also demonstrate hand lamination and use of a Kneader manual dough sheeter. All principles taught translate to both home and commercial setups.

Yes. Students work with two base laminated doughs: one using a poolish and one using a mixed method with natural levain and yeast. Variations using whole grains and flavour additions are also covered.

Yes. We regularly welcome international students. Croissant Camp is a short-term course and does not provide study permits or visas. International students are responsible for ensuring they meet Canadian entry requirements. The class is taught in English.

Yes. All participants receive a certificate of completion from Rise Baking Lab upon finishing Croissant Camp.

Ready to master
lamination?

An intensive course that will transform your croissants and your confidence.

$1,800 CAD · Tax Included
Max 6 students · Certificate provided
Register Now