Seoul Pie Lab
Seoul Pie Lab
Master **Feuilletage Classique** and **Feuilletage Inversé** with Chef Kim Da Hae.
Learn precise lamination techniques for crisp layers, refined texture, and rich buttery flavor.
Apply professional methods to real-world pastry production.
Master **Feuilletage Classique** and **Feuilletage Inversé** with Chef Kim Da Hae.
Learn precise lamination techniques for crisp layers, refined texture, and rich buttery flavor.
Apply professional methods to real-world pastry production.
Kim Da Hae
Pastry & Viennoiserie Chef
฿23900
฿23900
Class Overview
- Level
Beginner
- Duration
2 Days
- Type of Baked
Pastry & Viennoiserie
- Language
Korean (Thai interpreter)
- Maximum Seats
15
- Class Type
Semi - Hands on
23-24 Oct. (2 days)
09.00-17.00 (or until finishing
The Keys, The Nine Center Rama9 , Bangkok, Thailand
01
Meet The Chef
Kim Da Hae
Pastry & Viennoiserie Chef
Pastry chef specializing in advanced lamination techniques and practical pastry production.
Pastry chef specializing in advanced lamination techniques and practical pastry production.
Pastry & Lamination Specialist
Feuilletage Classique & Inversé
Hand & Machine Lamination Techniques
Professional Techniques for Café Production
01
Meet The Chef
Kim Da Hae
Pastry & Viennoiserie Chef
Pastry chef specializing in advanced lamination techniques and practical pastry production.
Pastry chef specializing in advanced lamination techniques and practical pastry production.
Pastry & Lamination Specialist
Feuilletage Classique & Inversé
Hand & Machine Lamination Techniques
Professional Techniques for Café Production
02
WHAT YOU’LL LEARN
TECHNIQUES YOU WILL LEARN
Machine & Hand Lamination
Master both machine and hand-rolling techniques for different production environments.
Feuilletage Classique
Learn the classic “dough-wrapped butter” method for crisp, well-defined layers.
Feuilletage Inversé
Master the advanced “butter-wrapped dough” technique for finer layers, richer flavor, and premium texture.
Temperature & Process Control
Understand temperature, dough texture, and rolling control for consistent results—even in small kitchens.
Menu Highlights
12
MENUS
Chestnut Pie
Papillon Pie
Choco Palmier
Tart Tatin
Pecan Pie
Corn Potage Pie
Matcha Pithiviers
Corn Mayo Cheese Croissant
Crokie
Choco Cinnamon Croissant
Sweet Corn Roll
Rocky Road Scones
03
Inside This WORKSHOP
RECIPE BOOK
Detailed instructions in English
CERTIFICATE
Awarded upon completion
THAI INTERPRETER
Available throughout the class
LUNCH
Complimentary
PARKING
Free for 12 hours
SUPPORT TEAM
Dedicated assistance
Select Class Option
