Bakery class with chef Greg Mindel

Tastes & Variations of Viennoiserie

June 6-8, 2023 - 3 DAYS

Greg Mindel



Brooklyn, NY

$ 1520 $ 1064
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email

Chef Greg Mindel is back at l’École Valrhona to teach his popular viennoiserie course! During this hands-on class Chef Mindel will share his vision of modern viennoiserie and will focus on techniques and cross-utilization of a few base doughs.  

Chef Mindel will show you how to master preparing and adapting recipes to adjust to the resources of your own kitchen. Discover the secrets behind the breakfast items and products sold at his beloved San Francisco bakery, “Neighbor”, and how to put your own twist on these creations. By taking this class you will gain a better understanding of laminated doughs and how to efficiently use them in your kitchen. 


  • Learn hands-on lamination and lamination with a sheeter 
  • Utilize various doughs including puff pastry, chocolate brioche, medium rich brioche, and croissant doughs 
  • Practice a range of shaping techniques and production methods to create artful and delicious breakfast pastries 
  • Explore techniques to ensure product consistency and quality 

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, pen, a gift bag, diploma, as well as all materials, ingredients, and equipment needed for class.

Chef Referral Program

Refer a friend for a l’École Valrhona Brooklyn 2023 professional class and receive a $200 credit to use towards a 2023 class, your friend will also receive a $200 credit to use towards the class they sign up for!

Greg Mindel is a New York Native. His culinary adventures began in South Florida, where the diversity of people and exposure to a range of flavors inspired him to set forth on an exploration of the different rich food traditions.

After touring the East Coast, Greg made his way to California. Over the last ten years in the San Francisco Bay Area, Greg has worked in great kitchens including the Ritz-Carlton Half Moon Bay, Tartine Bakery and Spruce Restaurant.

Outside of traditional kitchen work, Greg has been a Chef Instructor at The San Francisco Baking Institute, and SF Cooking School and is a Chef Consultant for the Center for Culinary Development.

In January 2012, Greg opened his own baking company called Neighbor Bakehouse. He provides Viennoiserie and morning pastries that harken back to the classics, yet focus on modern techniques and global flavors.

If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 

We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 

As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged.

 *Offer cannot be combined with any additional discounts. Only eligible for classes taught in the United States.

Refer a friend for a class at l'Ecole Valrhona Brooklyn and you will  both receive a $200 credit towards your next class!
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