Tastes and Variations of Viennoiserie - October 2017


with Chef Greg Mindel
Chef/Owner, Neighbor Bakehouse

Greg-Mindel--WEB.jpg     Chef Greg Mindel once again joins l'École Valrhona to teach his popular viennoiserie course, this time offering two opportunities to attend. During his hands-on class, Chef Greg Mindel will share his vision of modern viennoiserie and will focus on techniques and cross-utilization of a few base doughs. After this class you will walk away with a better understanding of these doughs and how to efficiently use them in your kitchen..



  • › Learn hands-on lamination, as well as other yeastleavened doughs
    › Discover the secrets behind his successful savory breakfast items and products with the Greg Mindel twist that are sold at his bakery "Neighbor"
    › Master preparing and adapting recipes to adjust to the resources of your own kitchens


  • › Utilize various doughs including puff pastry, chocolate brioche, medium rich brioche and croissant doughs
    › Practice a range of shaping techniques and production methods to create artful and delicious
    breakfast pastries
    › Explore techniques to ensure product consistency and quality


Taken a class with us before? Refer a friend. Receive a $200 credit towards any 2017 l'École Brooklyn class when you refer a professional chef for a 2017 class. *Offer subject to availability and qualification for the classes. The referred customer must register for a course in order for you to receive the credit. 

Class Details

    • October 17-18, 2017
    • Duration: 2 days, 8:30 am to 5 pm
    • Price: $1025 (30% discount for North American Cercle V members)
    • Chef Referral ProgramTaken a class with us before? Refer a friend. Receive a $200 credit*
    • Instructor: Chef Greg Mindel

L’École Valrhona Brooklyn
222 Water Street
Brooklyn, NY 11201

Register For This Class

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