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Serious amateurs

Serious amateurs

Our Serious Amateurs sessions are the perfect introduction to professional pastry in a fun and relaxed environment where you will for sure enjoy learning with us.

  • Classes are mainly held on Saturdays
  • 6 hours per class (from 9:30 a.m. to 3:30 p.m.)
  • 2:30h demonstration followed by 3:30h practice
  • 12 students max

5 or 10 class packages can be purchased and attendance should be confirmed 7 days before the class.

Class packages:

  • 1 class: $250
  • 5 classes: $950
  • 10 classes: $1 800

Lesson list

5 class packages

Date: Varies with chosen lessons
Duration: 6 hours per lesson
Price: 950 $ + taxes

10 class packages

Date: Varies with chosen lessons
Duration: 6 hours per lesson
Price: 1800 $ + taxes

The Secrets of Bread

Traditional confection of different bread doughs, baguettes and farmhouse breads

Date: Samedi 27 février 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Ice Creams and Sorbets

Learn the art and secrets of ice cream and sorbet making.

Date: Samedi 2 juillet 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 6

Strawberry Shortcake

Genoese sponge cake, mousseline cream and fresh strawberries

Date: Saturday August 6, 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Fresh Petits Fours

Making madeleines and financier biscuits

Date: Saturday October 15, 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Fudge Log

Genoese sponge cake, ganache and Christmas decoration

Date: Saturday December 3, 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The “Galette des Rois”

The galette des rois is a cake traditionally shared at Epiphany, on 6 of January. It celebrates the arrival of the Three Wise Men in Bethlehem.
During this workshop you are going to learn the secrets of Puff pastry and our famous "frangipane" cream.

Date: Samedi 7 janvier 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Crazy Éclairs

Come to learn how to make your own "Eclairs"
We will teach all you need to know, from the chou pastry, by the trimmings, to finish by decoration.

Puff pastry, fillings and seasonal decorations

Date: January the 21th of 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The Secrets of Bread

Traditional confection of different bread doughs, baguettes and farmhouse breads

Date: Saturday 4th of February 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Viennoiseries and Brioches

Brioche dough, croissant dough and chocolate croissant dough

Date: Saturday 18th of February 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The Great Secret of Macaroons

Macaroons, making various fillings

Date: Saturday 4th of March 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Pie Festival

Shortcrust pastry dough, sweetened dough and fillings

Date: 18th of March 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The Chocolate Charlotte

Biscuits cuillère, mousses au chocolat et décors de saison

Date: Samedi 1 avril 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Easter chocolate

Moulage de Pâque et Bonbon

Date: Samedi 15 avril 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

“Croquembouche” : Choux Pastry

Pâtes à choux, crème pâtissière et montage du croque avec du caramel

Date: Samedi 29 avril 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Unique Eclairs

Choux dough, topping and decorations of the season

Date: 6th of May 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The secrets of Macarons

Macarons, préparation des garnitures diverses

Date: Samedi 20 mai 2017
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 10

Viennoiseries and Brioches

Brioche dough, croissant dough and chocolate croissant dough

Date: samedi 3 juin 2017
Duration: hour per lesson
Price: $ + taxes

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