Join RBA and RONDO for a two-day hands-on croissant seminar at RONDO's 7,000 sq. ft. Dough-how Center in Moonachie, NJ. Whether you're a small artisan bakery or a large-scale operation, this seminar covers all aspects of croissant production through presentations, demonstrations, and hands-on learning.
Day One focuses on fundamentals: formulation, mixing, lamination techniques, sheeters, proofing, baking, and croissant make-up lines. Day Two gets into specialty items like bicolor croissants, NY rolls, pain suisse, and kouign amann, plus scaling up for industrial production. You'll get hands-on time with the equipment and plenty of opportunity for Q&A.
Lunch is provided both days, plus dinner on Day One.
Dates: Tuesday, March 10 – Wednesday, March 11, 2026
Location: RONDO North America, 100 State Street, Moonachie, NJ 07074
Cost: $30 members / $100 non-members
Click "More information" below to register.