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Joana Branco posted an update
After completing Chef Antonio Bachour’s “Croissants and Viennoiserie” course, I was inspired to challenge myself by recreating five of his pastries: the plain and strawberry mascarpone croissants, pain aux raisins, pain au chocolat, and the rocher roll.
There’s still plenty of room for improvement, but I’m really happy with how these first attempts turned out. It was a very fun (and slightly crazy!) challenge, and I’m already looking forward to taking more courses and continuing to improve my pastry skills.
Daniel Gaitan, Charl Schoeman and 4 others1 Comment-
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Scoolinary Team
Welcome to Scoolinary, Joana! It always makes me happy to see someone willing to go beyond the lesson and challenge themselves, especially with viennoiserie, where good results demand patience, precision, and plenty of practice. Your first attempts already show encouraging lamination, good volume, and well-defined spirals, particularly in the rolls and pain aux raisins. I also love that you explored five different shapes and finishes rather than repeating just one preparation. That kind of curiosity is how you build real pastry skills. What would you most like to improve on your next batch: shaping, lamination, proofing, or consistency? And joining us from Portugal, what are you hoping to achieve with Scoolinary and where would you like your pastry journey to take you next? 👏
You can also join our Pastry & Bakery Club, where you’ll find fellow Scoolinars sharing creations, questions, and ideas around the same interests. Explore the Clubs section from the Scoolinary app or on the web and keep learning together with the community.
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