Artisanal Bread and Crafted Doughs

Bakers Program in Artisanal Bread and Crafted Dough, an immersive and highly specialised 200-hour course.

Eight Weeks Associate Program

Associate Program in Baking Science, Pastry Arts & Entrepreneurship - an intensive course across 8 weeks.

Five Weeks Eggless Program

A completely eggless professional baking and pastry course, delivered via an immersive 5 weeks program.

Short-term Classes

Our popular hands-on courses, usually held on the weekends, perfect for beginners, home-bakers and pastry lovers.

Masterclasses

Lavonne Academy invites international pastry chefs to run specialised clinics teaching advanced skills and unique techniques and styles.

Four floors dedicated to the art and science of baking, which includes sprawling classrooms, professional kitchens and a charming cafe!

Lavonne Academy New Delhi is a haven for baking and pastry art, equipped with world-class facilities, and filled with professional educators, our students have access to nothing but the best. Click here to book a campus tour with us.

We’ve worked hard to create an encouraging, inspiring atmosphere for learning and skill improvement while at Lavonne, and the Alumni Association ensures even after the course our students have access to quality information and a growing network of professionals.

Get in touch with us if you need help with details or registration, we’d be happy to guide you through the process and into one of our incredible classes.

Academy:
Lavonne Academy of Baking Science & Pastry Arts
37, Ring Rd, Block P, Lajpat Nagar 4, New Delhi, Delhi 110024
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Cafe:
D-16, Upper Ground Floor, Shiniwas Puri, Block D, Defence Colony, New Delhi, Delhi 110024
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info@lavonne.in
+91-88000-18556

Office Hours: 9AM-6PM

2-day Sourdough Pizza Masterclass

Chef Avin Thaliath brings his decades of expertise to New Delhi, with this deep-dive into the world of sourdough pizzas!

This unique 2-day masterclass focuses on understanding sourdough and yeasted (BIGA) dough-making processes. Dive into the world of pre-ferments and how they create opportunity for flavor and texture development, along with recipes for various pizza toppings, both classic and modern. Finally, learn tips & hacks to bake in an OTG, traditional deck and a pizza oven, to get consistent results with whichever process you end up using.

Send us an enquiry online, or call 8800018556 to book your seat.