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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

La Galette des Rois

Almond cream and puff pastry

Date: 16th of january 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Pastries and Brioche

Brioche, Croissant and Chocolate croissant dough.

Date: January 30th, 2016
Duration: 6 hours per lesson
Price: 250 $ + taxes

Dessert and Decorations for Valentine’s Day

Chocolate lined heart shaped box dessert.

Date: 2nd of Febuary 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The Secrets of Bread

Artisanal manufacture of different bread doughs. Baguette and bread

Date: 27th of February 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The Big Secret of Macarons

Préparation des Macarons et de garnitures diverse

Date: 12th of March 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Easter Chocolates with Serges Granger MOF Chocolatier

Moulding of Easter and candy

Date: Samedi 19 mars 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The Chocolate Charlotte

Spoon cookies, chocolate mousse and decoration of the season.

Date: 9th of april
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Unique Eclairs

Choux dough, topping and decorations of the season

Date: 23th of April 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Beautiful Sugar Décorations

Introduction to the pastillage pulled sugar and Gum Past

Date: 7th of Mai 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Trésor de décor

Initiation au pastillage, au sucre tiré et Gum Past

Date: Samedi 7 mai 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Le festival des tartes

Pâte brisée, pâte sucrée, garnitures

Date: Samedi 21 mai 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Dietary Needs pastry

Creation of pastry, without gluten, without fat and sugar. Unpublished recipes !

Date: 4th of june 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

The big secret of Macarons

Macaroons, preparation of various fillings.

Date: Samedi 18 juin 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Ice cream and Sorbet

Technology ans production of ice cream and sorbet

Date: 2nd of July 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

Croquembouche

Choux pastry, pastry cream and mounting of crunch with caramel.

Date: 16th of july 2016
Duration: 6 hours
Price: 250 $ + taxes
Capacity: 12

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