Writing

To build a good house, it must first have a solid foundation! The same principles apply when making laminated pastry products. My book, “The Art of Lamination”, is built on a solid foundation of understanding the recipes, methods, processes and ingredients required to make the finest laminated Viennoiserie possible. 

As an international competitor, lecturer, businessman and international jury member, I have witnessed the work of exceptional craftsmen and carefully documented their procedures and practices. In my business, I was able to try the latest cutting-edge techniques and sell beautiful products to my customers. In my role as a lecturer at TU Dublin, I generated much new class content; I took note of the most common problems encountered by students in pastry-making, and also their questions. I identified and documented all the stages of production of laminated pastry and engaged in problem-solving for students and bakers during my masterclasses in foreign countries. In my capacity as a jury member at the world championships, I have witnessed beautiful products which are as close to perfection as possible. Many of the more advanced products in the book have been inspired directly by my observations over the past 25 years of competitive baking at the cutting edge of creativity. 

The result is a clearly explained roadmap for planning and executing the perfect pastry. I explain some of the basic lamination systems used in industry with a modern twist and take the reader through a step-by-step approach to becoming proficient at making laminated Viennoiserie. 

This book will serve as an essential guide for students, bakers, pastry chefs, home bakers and hobbyists. I include detailed process notes for both commercial bakers using mechanical sheeters and domestic bakers making laminated pastry at home. I have stripped down the procedures of laminated pastry production to the very basics, building on that knowledge and adding more advanced levels throughout the book. 

I hope my book will both educate and inspire you, the readers, now and in your future baking.

What People Say

I thoroughly recommend this book by Jimmy Griffin from Ireland, who is known to be one of the best international bakers, especially in the field of lamination. I was allowed to preview the book and am thrilled. From basic techniques to high-end, this is for me, the new standard book on the subject of laminated pastry! Bernd Kütcher, Director at Akademie Deutsches Bäckerhandwerk, Germany

Have downloaded the ebook already. It’s a masterpiece. I never saw a better book about laminated dough. Thomas Johann Biesewig, Steinmetz Premium Flour Brand Ambassador

My copy of Jimmy Griffin’s book, ‘The Art of Lamination’, ordered through Amazon, arrived today! What a wealth of information on the art and science of laminated pastries by Honorary Professor of Bakery and Pastry Arts Jimmy Griffin! I think it’s the best I have come across so far!!! A must-have, and what a contribution and legacy for the industry. Judy Koh, MD, Creative Culinaire International

Congratulations, Jimmy, on this magnificent publication. We at TU Dublin School of Culinary Arts and Food Technology are honoured to have your skills, expertise and passion! Michael J O’Connor, Assistant Head, School of Culinary Arts & Food Technology, Technological University Dublin

“My lamination bible! What a fantastic book. I’ve been making croissants & pain au chocolat in my bakery for several years, but, being mostly self-taught, I have sometimes struggled and become utterly frustrated when things go wrong – as they can so often do with such a complex and painstaking process. I’ve lost count of the batches of dough that have ended up in the bin through tearing and melting! This brilliant book has helped me identify what mistakes I’ve been making and, crucially, understand *why* things go wrong. It’s clear, concise, thoroughly researched and an absolute mine of information for all things laminated.” Adam Newey, The Hill Bakery

“I’m a young pastry cook who works with lamination on a daily basis. This book is an amazing supplement to what I’ve learned from my head pastry chef at work. Between Jimmy’s explanations of the technical side of lamination to the recipes that he shares with his readers to the detailed descriptions of the various pastries he’s made, this is probably the best book anyone could buy on lamination.” James Newman

‘A ‘must-have’ for anyone serious about laminated doughs! I got the book today and immediately read it cover to cover. It’s a fantastic manual on how to achieve proper lamination in a variety of circumstances with an array of doughs. The author has made even the most technical aspects easy to understand, and the photos and figures make the book a great resource.‘ Nathan Massouda

“A ‘must-have’ reference! Take your croissant work to the next level. I’m carrying this book wherever I go and savoring every page. The science is well explained as are the many other details. As a Paris-trained pastry chef, I’m learning even more on this subject from Jimmy’s book. It’s also suitable for a beginning baker. Thank you for publishing this gem, sure to become a classic.” Frenchbakery

‘Jimmy Griffin is gifted in teaching the art of viennoiserie. He explains the different folding techniques used in each process and clearly explains the resulting eating qualities from using the various folds. He has numerous videos uploaded to YouTube which help explain his methods. I have taken lamination courses from Peter Yuen, Hans Ovando and others throughout the years. Griffin’s book is just as incredible as their courses. I highly recommend buying his book.‘ 247baker

‘If you want to improve your techniques, don’t miss this book. It’s like the bible of rolling.’ La Panadera

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5.0 out of 5 stars Excellent
Reviewed in the United States on July 18, 2024
Very technical and precise book. Got exactly what I ordered in a reasonable amount of time
Amazon Customer

5.0 out of 5 stars If You Teach, Reach for This Master Work
Reviewed in the United States on April 26, 2023
As a pastry instructor, I’ve spent many hours tweaking formulas for students and drawing from multiple college textbooks, none of which work well on their own. Now, Chef Griffin has championed a laminating system that works anywhere in the world. Loaded with essential details like no other book out there and bolstered with large, eye-popping colour photos and diagrams, this is the volume under my arm from now on. It’s light enough to carry into the classroom and loaded with directions and formulas. Best of all, you don’t need to be a pastry pro to follow his methods. Griffin writes with an easy style that students and homebakers can follow. What a treasure, this one. – Michelle

5.0 out of 5 stars Another Great Book!!!
Reviewed in the United States on June 4, 2023
Chef Griffin has done it again. This is a great follow-up to the Aert of Lamination I. If you are a laminated dough baker, then both books are indispensable. Awesome step-by-step guides for all types of laminated dough products with pictures backed by decades of pastry baking experience. Jimmy also shares the detailed recipes for each of the products. This will be your go-to book to learn the art of lamination and hone your skills. C Baxter


5.0 out of 5 stars Awesome
Reviewed in the United States on June 18, 2023
This is a great addition to book one. I’m a home cook and the way the instructions, photos and graphics are presented makes it easy for me to do at home. Book one and book two are excellent resources for lamination for anyone wanting to learn about lamination! – BookSnuggle

5.0 out of 5 stars. THE BEST BOOK
Reviewed in the United States on April 16, 2023
I already had The Art of Lamination and found it invaluable. It had details that no other bill had, and technology explained very clearly and understandably for any baker of any level.
This book took the art to the next level, covering GF, vegan, cube croissants, many modern croissant products, and other Viennoiserie bakes. It’s a must-have book, and I encourage you to get it if you are serious about baking laminated dough baked goods. – Alex


5.0 out of 5 stars Very good book on lamination.
Reviewed in the United States on October 7, 2023
Very good book. Praying codes detailed explanation to help make sure you create successful kamo tear pastries. Very happy with it. – Minna Vistan