Most home bakers fail at puff pastry for one reason: the butter block lock-in.

Get it wrong and you get butter blowouts, uneven layers, and dense, greasy dough. Get it right and you unlock hundreds of flaky, shattering layers every single time.

I built Lamination Lab to teach you exactly this — from the science of butter and gluten, to shaping a perfect butter block, to the lock-in itself, through single folds, double folds, and final baking.

What's inside:

• 14 structured lessons across 5 chapters

• Weekly live critique sessions where I review YOUR lamination work

• Private community to share bakes and get help

• Certificate on completion

Whether you're a home baker who's never touched laminated dough or a pastry student looking to sharpen technique — this is where you level up.

$287/week with a 1-day free trial. Come see what real lamination looks like. 🥐