There's a reason croissants have a reputation for being difficult. Laminated pastry dough — the technique behind croissants, pain au chocolat, and kouign-amann — is one of the most technically demanding skills in all of baking. It also produces some of the most rewarding results.
At Le Dolci's Desserts from Paris masterclass in Toronto, Day 2 is dedicated entirely to lamination. Here's what that means, why it matters, and what you'll actually be doing in the kitchen.
What Is Laminated Dough?
Laminated dough is made by folding a cold block of butter repeatedly into a simple dough — a process called 'turning.' Each fold multiplies the layers: after just a few turns, you can have hundreds of alternating layers of dough and butter.
When the dough goes into a hot oven, the water in the butter converts to steam, pushing those layers apart. The result is the shatteringly crisp, feather-light structure that makes a great croissant so unmistakable.
Why Is It So Tricky?
Temperature is everything. If the butter is too warm, it merges into the dough and you lose your layers entirely. Too cold and it shatters, breaking through the dough in jagged chunks. The sweet spot — butter that's pliable but still cold — requires timing, patience, and a feel you can only develop through practice.
That's why hands-on learning is so much more valuable than watching a video when it comes to croissants. You need to feel the dough, learn what 'right' feels like, and have an expert guide you through each fold in real time.
What You'll Make on Day 2 of Desserts from Paris
Under Le Dolci's professional chef guidance, you'll make croissants and pain au chocolat from scratch — from initial dough mixing through butter encasing, folding, resting, shaping, proofing, and baking. The chef will walk you through each stage, explain what's happening and why, and help you troubleshoot in the moment.
You'll also learn about scoring, egg wash technique, and how to judge when your croissants are perfectly proofed before they go into the oven.
The Theory Behind the Bake
One of the things that sets Le Dolci's Desserts from Paris apart is the emphasis on understanding, not just executing. On Day 2, you'll learn about gluten development in laminated doughs, why you rest the dough between folds, how butter fat percentage affects the final result, and what to do when things go wrong (because sometimes they do — even for professionals).
This theoretical grounding means you'll be able to troubleshoot at home, adapt recipes, and continue improving long after the class ends.
Can Beginners Really Make Croissants?
Yes — and Le Dolci's format is specifically designed to make that possible. The 5-hour day gives enough time to go slowly, redo steps if needed, and not feel rushed. The teacher works with each student's pace. And because you're in a professional kitchen with proper equipment, you're set up for success in a way that's simply not possible at home.
Many students are amazed at what they produce on Day 2. The croissants you'll take home are real — flaky, buttery, golden, and made entirely by you.
Learn Laminated Pastry in Toronto
The Desserts from Paris masterclass runs April 20–24, 2026 at Le Dolci in Toronto. Laminated pastry is just one of five skills you'll master across the week — alongside tarts, choux, enriched doughs, macarons, and soufflés. All ingredients and equipment are included.
👉 Limited spots available — register at Le Dolci's website to secure your place.
