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Jimmy Griffin a, is a sixth-generation master baker from Galway Ireland. He has forty years of experience in the bakery industry, growing up in the family business. He is a specialist in Viennoiserie, sourdough, bread and cake production. He is a lecturer
Do you want to make excellent croissants and laminated pastry? Are your croissants not as good as you would like them to be? Having problems with laminated pastry products? Confused about folding techniques and the thickness of your pastry? Do you want to
The Art of Lamination II has it all. By far the most comprehensive book ever written on laminated pastry. It will become "The Lamination Bible" and a reference book of modern times for all pastry chefs, bakers, students and teachers. This book i