The Ultimate Guide to Mastering Lamination for Show-Stopping Pastries
From classic croissants to pistachio-stuffed cruffins, laminated pastries are captivating customers in bakeries worldwide. Perfecting the art of lamination not only unlocks a world of possibilities but also enables chefs to stand out by offering pastries that balance indulgence with modern trends like sustainability and inclusivity.
A growing trend shaping the pastry world is silent veganism—where plant-based ingredients are seamlessly incorporated into products without branding them as vegan. This subtle approach highlights taste, texture, and quality while making pastries accessible to a wider audience. Chefs and bakeries are turning to this strategy to meet increasing customer demand for sustainable, allergen-free, and inclusive options while optimizing their business operations and saving on costs as butter prices soar.
Why Lamination Is the Key to Modern Baking
Lamination is more than just a technique—it’s an opportunity to set yourself apart in the pastry world. From the buttery flake of a croissant to the swirl of a cruffin, it’s the key to achieving the textures and layers that keep customers coming back. As hybrid pastries and bold flavor combinations trend in bakeries worldwide, mastering lamination allows you to create distinctive offerings that stand out in a competitive market.
Lamination is where tradition meets opportunity. It’s not just about the method—it’s about what you can create with it, and how you can adapt it to modern needs and tastes.
Once you master laminated dough, the possibilities are endless. Here are some ideas to inspire creativity:
Cruffins:
A croissant-muffin hybrid swirled with on-trend flavors like pistachio cream or tahini caramel.
Savory Laminated Pastries:
Incorporate herbed plant-based cheeses, spiced vegetables, or mushroom duxelles for all-day appeal.
Pistachio-Stuffed Croissants:
Vibrant fillings paired with flaky textures are perfect for indulgence-seeking customers.
Danish Pastries:
Seasonal fruits, bold nut creams, and colorful glazes elevate these classics.
Pain au Chocolat with a Twist:
Use premium single-origin or plant-based chocolate to update this timeless favorite.
Essential Tips for Perfect Lamination
Flawless lamination depends on both technique and the quality of your ingredients. Here are some practical tips:
Butter or Plant-Based Alternative Temperature: Keep at 12–13°C for smooth, even layering.
Flour Matters:
Use high-protein flour to maintain dough structure, especially in plant-based recipes.
Folding Technique:
We like to do two single folds for consistent layers without overworking, but there are other ways
Proofing and Baking:
Proof pastries at 25°C for uniform rising and bake at 170°C for crisp, golden layers.
Finishing Touches:
Use colorful glazes, creative garnishes, or freeze-dried fruits to make your pastries pop.
Designed by Chefs, for Chefs: Be Better Plant-Based Butter
Meeting the challenges of lamination with plant-based butter requires products designed specifically for professional kitchens. Be Better plant-based butter is engineered to perform like dairy butter in terms of structure, mouthfeel and layering.
“Chefs expect precision and consistency in their ingredients,” says Marike van Beurden, co-founder of Be Better My Friend. “Our plant-based butter not only meets those expectations but also aligns with modern values like sustainability and inclusivity.”
With 82% lower CO₂ emissions and 97% less water usage than traditional butter, Be Better is perfect for chefs embracing the silent veganism approach. It allows you to cater to diverse customer needs while maintaining your commitment to quality.
The Path to Differentiation: Crafting Pastries for the Future
To stand out in today’s competitive market, focus on these elements:
Innovative Flavors:
Experiment with trending ingredients
Subtle Inclusivity:
Offer plant-based options that highlight craftsmanship and taste, not labels.
Visual Appeal:
Layered textures, glossy finishes, and vibrant toppings make your pastries irresistible both in-store and online.
Sustainability:
Use eco-conscious ingredients to craft indulgent treats with a lower environmental footprint.
By mastering the art of lamination and tapping into trends like silent veganism, you can expand your offerings, delight customers, and position your bakery as a leader in modern pastry.
Final Thoughts
Lamination isn’t just a technique—it’s a pathway to innovation, differentiation, and growth. From croissants to bold cruffins, from sweet to savoury, from filled to fried, laminated pastries provide endless opportunities to inspire and delight. By integrating sustainable ingredients like Be Better butter, you can craft pastries that satisfy cravings while advancing the future of baking.
Written by Marike van Beurden and Joost Lindeman, co-founders of Be Better My Friend