The Art of Lamination I - 2026 Remastered Edition: Mastering the Science and Craft of Croissants & Laminated Viennoiserie.

THE ART OF LAMINATION – 2026 REMASTERED EDITION Mastering the Science and Craft of Croissants & Laminated Viennoiserie More than a recipe book, The Art of Lamination – 2026 Remastered Edition is a comprehensive technical reference dedicated to the science, structure, engineering, and craftsmanship of laminated pastry. Written by sixth-generation master baker and international bakery judge Jimmy Griffin, this extensively revised edition combines over four decades of professional experience with modern baking science, advanced production techniques, and innovative educational tools. Discover why laminated pastry behaves the way it does—and learn how to produce exceptional croissants and Viennoiserie with confidence, consistency, and scientific understanding. Designed for professional bakers, pastry chefs, culinary educators, students, and serious enthusiasts, this book explores every stage of laminated pastry production in exceptional detail. Readers will gain a deeper understanding of flour functionality, dough development, fermentation, butter plasticity, proofing, baking, and the complex interactions that create exceptional croissants and Viennoiserie. This remastered edition features hundreds of photographs, diagrams, infographics, technical illustrations, troubleshooting guides, and production tables designed to simplify complex concepts and improve consistency in both artisan and commercial environments. Inside you will discover: • Professional croissant and Viennoiserie production systems • Advanced lamination techniques and fold structures • Butter selection, crystallisation, and plasticity management • Dough rheology and gluten development principles • Fermentation, proofing, and baking science • Production troubleshooting and fault diagnosis • Layer counting systems and lamination mathematics • Innovative educational diagrams and visual learning tools • Traditional and modern laminated pastry applications • Professional formulas and production methods Combining scientific understanding with practical application, The Art of Lamination bridges the gap between artisan craftsmanship and modern food science. Whether your goal is producing world-class croissants, improving consistency in production, or gaining a deeper understanding of laminated dough systems, this book provides the knowledge, techniques, and insights needed to elevate your craft. A definitive reference for anyone serious about mastering the art and science of laminated pastry.