A focus on theory
Theory lessons are intensive, detailed and an integral part of this programme. Students undergo competency mapping and have regular assessment projects to identify their learning needs and improve performance.
Artisanal Bread & Crafted Doughs
Location
Delhi
Duration
4 weeks
Fees
INR 1,58,000
Next Batch
14 Aug 2026
Our Bakers Program in Artisanal Bread and Crafted Doughs teaches sourdough, laminated doughs, and artisan breads explored through the lens of fermentation science and technique.
Location
Delhi
Duration
4 weeks
Fees
INR 1,58,000
Next Batch
14 Aug 2026
The learning experience
A focus on theory
Theory lessons are intensive, detailed and an integral part of this programme. Students undergo competency mapping and have regular assessment projects to identify their learning needs and improve performance.
Regular assessment
At Lavonne, learning is but a means to a significant end. Regular assessments take place in the form of projects, record book journaling, and assignments, scrutinised and graded by our in-house chef-instructors.
A world of breads
Bread is an essential part of so many cultures world-wide. Our course aims to expand students knowledge not just to popular French and Italian techniques, but also to many lesser known bread-making countries and cultures.
Professional affiliations
Being India’s first exclusive international baking academy, Lavonne is affiliated to the City & Guilds, London. All graduating students of the program receive two certificates, one from Lavonne and the other from City & Guilds, London that is recognised across the world.
The learning experience
Regular assessment
At Lavonne, learning is but a means to a significant end. Regular assessments take place in the form of projects, record book journaling, and assignments, scrutinised and graded by our in-house chef-instructors.
A world of breads
Bread is an essential part of so many cultures world-wide. Our course aims to expand students knowledge not just to popular French and Italian techniques, but also to many lesser known bread-making countries and cultures.
Professional affiliations
Being India’s first exclusive international baking academy, Lavonne is affiliated to the City & Guilds, London. All graduating students of the program receive two certificates, one from Lavonne and the other from City & Guilds, London that is recognised across the world.
Core modules
Students will be introduced to the world of wheat, literally the building block of bread. Through a visit to a flour mill, they will learn everything about the meticulous milling process and are then introduced to the key ingredients used in bread making. This module offers an inclusive classroom experience that equips students with invaluable skills and knowledge in the basics of baking.
Explore the essential elements of bread making as we go deeper into the world of bread-making ingredients. Gain an in-depth understanding of the cornerstone ingredients that form the foundation of bread. Understand the intricacies of the dough-making process and common kitchen practices. This module will introduce you to the basic, everyday bread that is a staple in most homes. Additionally, students will learn various techniques for working with different doughs and crafting various shapes.
Next, students will learn all about enriched doughs and their various uses. Master practical demonstrations of the techniques of working with enriched doughs. Additionally, they will develop a strong foundation in key kitchen practices and a comprehensive understanding of bread-making ingredients.
This module is centred on the methods for making shortcrust pastry. Students will practise preparation and storage for crafting both classic and contemporary tarts and quiches. The curriculum will also include an introduction to savoury fillings, like royal custard, béchamel sauce, pesto sauce, and more.
Students will be introduced to pre-ferments and will learn techniques for working with high-hydration doughs. The course will also include an introduction to bread making using a Kush cloth.
This module will make students foray into the vast world of international bread, gaining an understanding of diverse culinary traditions. Students will also learn different shaping and finishing techniques for bread, scones and cornbread.
Puff pastries need no introduction. This detailed module on methods of making puff pastry with traditional and hands-on lamination techniques using a dough making butter slab is an interesting and immersive one. From classical to modern shapes and puff variations, students will be taught how to use a dough sheeting machine.
Fees and inclusions
Program fee for Indian students (includes 18%GST)
INR 1,58,000
International students can contact us for details and enrolment assistance.
Payment Breakdown
Seat Booking Fees
Once your application is accepted, a portion of the total fees will be processed to secure your seat in the upcoming batch.
Course Finalisation Fees
The remaining fees is collected before course commencement, to prepare all facilities and materials for your course.
Inclusion and Exclusion
Admission processing
Comprehensive tuition
Ingredient costs
Professional student kit
Food & accommodation
Travel
