For Bakers & Viennoiserie Pros
Master sourdough, lamination, and fermentation
Production-ready methods, timing & ratios from working bakers.
What you'll learn
- Lamination: folds, proofing, and baking for consistent croissants
- Sourdough: starter management, hydration, and long fermentation
- Bread formulas: how flour, water, salt, and time work together
- Viennoiserie & enriched doughs: panettone and festive breads
- Pizza doughs: Neapolitan and beyond, adapted to your oven
Featured courses
Professional baking starts with better technique
Made for Real Bakery Work
Certificates
Approved by Worldchefs and the American Culinary Federation (ACF), we guarantee top-notch culinary education.
"Chef Bachour showed me a simple and neat method to laminate croissant dough. The precise length and time to handle the dough is very helpful for me."
"This course provides a variety of breads with extra ingredients to enjoy on many occasions. Each recipe has different added ingredients while maintaining two consistent doughs."
"Enjoyed the course, particularly impressed with the types of focaccia and the techniques used. Not to mention the straightforward and excellent teaching. Thank you Chef Luigi."
"Great, step by step, for the advanced pastry chef or people who have had experience with doughs such as this course provides. I really enjoyed this course."
"Amazing course. Learned the secrets to making perfect Neapolitan dough from scratch, and the crust turned out incredibly light and airy. The fermentation and baking tips are super clear and easy to follow."
Online Baking and Viennoiserie Training for Bakers
Scoolinary offers online training for bakers and viennoiserie professionals, with courses taught by experienced bakers and pastry chefs.
Build skills in:
- Bakery fundamentals
- Fermented doughs
- Pre-ferments
- Bread shaping and baking
- Puff pastry
- Viennoiserie and laminated doughs
Learn professional baking methods and processes at your own pace on web or in the Scoolinary app.
Frequently Asked Questions
What is Scoolinary?
Scoolinary is an online culinary education platform with courses in bakery, pastry, cooking, beverages and restaurant management, taught through step-by-step video lessons.
Is Scoolinary suitable for professional bakers?
Yes. Scoolinary includes intermediate and advanced training for bakers and viennoiserie professionals who want to improve technique, troubleshoot production and achieve more consistent results.
What baking techniques can I learn on Scoolinary?
You can explore bakery fundamentals, fermented doughs, pre-ferments, bread shaping, puff pastry, viennoiserie, laminated doughs and other professional baking techniques.
Does Scoolinary explain the science behind dough and fermentation?
Courses explain how ingredients, hydration, timing, temperature, proofing and fermentation affect the final result, helping you understand the process rather than only follow a formula.
Who teaches the baking and viennoiserie courses?
Courses are taught by experienced bakers, pastry chefs and specialists who demonstrate professional methods and production techniques step by step.
How does a Scoolinary subscription work?
A subscription gives you access to the wider Scoolinary course library rather than requiring individual course purchases. You can watch and rewatch lessons at your own pace on web or in the app.
"Easy and creative pastries that can be done as easily in the home setting as in a commercial kitchen. Instructions were clear and recipes contain all the information needed from the videos."