Egyptian Chefs Association & Pastry Academy Present

A Professional Workshop in Modern Viennoiserie & Baking

Date: 29–30 September
Time: 10:00 AM–5:00 PM
Trainer: Chef Ahmed Shawky, Pastry & Bakery Chef
Location: Pastry Academy, Dokki
Fees: LE  4000 for ECA Members and LE 4600 for Non-members

Discover the techniques, creativity, and precision behind modern bakery and Viennoiserie in a specialized two-day hands-on workshop presented by the Egyptian Chefs Association, in collaboration with Pastry Academy.

Led by Chef Ahmed Shawky, Pastry & Bakery Chef, the workshop combines the precision and techniques of modern French pastry with the creativity and innovation of Asian pastry trends.

Participants will explore advanced lamination techniques, contemporary shaping methods, innovative fillings and creams, and modern approaches to Viennoiserie—all designed to reflect the latest international trends in professional baking.

Who Should Attend?

The workshop is designed for:

• Professional chefs working in bakery, pastry, chocolate, and culinary operations
• Bakery and pastry professionals looking to expand their technical skills
• Business owners and entrepreneurs
• Culinary and baking enthusiasts
• Professionals seeking to strengthen their qualifications for career opportunities in Egypt and abroad. Experience across multiple culinary disciplines can strengthen a chef’s professional profile and CV while supporting career opportunities in hotels, international brands, and hospitality businesses across the Gulf region and Europe.

Workshop Highlights

Throughout the workshop, participants will explore:

• Professional lamination techniques, including the secrets of rolling, layering, and folding laminated dough.
• Modern techniques for producing French Viennoiserie.
• Techniques and concepts inspired by both French and Asian pastry schools.
• Contemporary shaping techniques and innovative Viennoiserie designs.
• The preparation of creative fillings and creams for both sweet and savory bakery products
• The key details and technical elements that distinguish traditional bakery products from refined, professional modern creations.

Products & Hands-On Applications

The workshop includes practical training on a wide range of modern bakery and Viennoiserie products, including:

• Plain Croissant
• Pain au Chocolate
• Almond Blueberry Croissant
• Spicy Bacon Croissant
• Apple Pie Danish
• Pecan Caramel Pain Suisse
• Tiramisu Danish
• Crème Brûlée Danish
• Blueberry Cheese Danish
• Mixed Berry Danish
• Papillon Croissant
• Mille-Feuille
• Palmier

Take Your Baking Skills to the Next Level

Whether you are an experienced bakery professional looking to refine your techniques, a pastry chef seeking to expand your skill set, or a business owner looking to develop your team and product range, Modern Bakery offers a practical opportunity to explore contemporary Viennoiserie and modern baking techniques under the guidance of Chef Ahmed Shawky.

Join the Egyptian Chefs Association and Pastry Academy for two days of hands-on learning, advanced techniques, and modern bakery creativity.

Registration

Please register and submit the workshop fees before Thursday, 24 September 2026.

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• Modern Viennoiserie & Baking, 29 - 30 September

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