A real shift
Laminate dough, shape, prove and bake through the early morning, then plan the next batch.
Skills that matter
- Lamination
- Temperature control
- Shaping
- Baking timing
- Consistency
Qualifications
- Level 2 or 3 Professional Patisserie
- Level 2 Craft Baker apprenticeship
Where it leads
- Viennoiserie / pastry baker
- Head pastry baker
- Bakery owner
- Pastry chef
What we'd ask on the show
- The croissant queue
- Butter prices and pastry
- Lamination in hot kitchens