Pastry School

Professional Modules

Advanced training workshops for professionals or experienced pastry lovers, these modules will teach you the most recent techniques and trends about specific themes: chocolate making, sugar work, etc.
5 and 6 days per module
6h per day (from 9am to 3:30p.m.)
8 students max
Price ranging from $1,500 to $2,500

Lessons List

Pulled, Blown, and Poured Sugar

Baking, sanitizing and shaping. Making ribbons and decorative support bases. Making artistic pieces. Taught by Chef Christian Faure, M.O.F.

Date: From the 5th till the 9th of March, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00Add to cart

Introduction to Pastry

All the biscuits, viennoiseries, pie crusts, creams, desserts, confectionery and ice creams.

Date: From the 14th till the 18th of May, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00Add to cart

The Secrets of Bread

Initiation to bread making. Learning how to make several types of bread. Taught by Laurent Agliata, Master Baker

Date: From the 5th till the 7th of June, 2018

Duration: 20 hours

Price: $1,500 + taxes

Capacity: 8

$1,500.00Add to cart

Chocolate

Tempering a chocolate cover and making a commercial show-piece. Making chocolate candy. Taught by Stephane Auge, M.O.F.

Date: From the 16th to the 20th of July, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00Add to cart

Ceremonial Cakes

Making ceremonial cakes and flower decorations with gum paste.

Date: From the 13th to the 17th of August, 2018 – SOLD OUT

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00Read more

Ice Creams and Sorbets

History and technology of ice creams. Confection of iced parfaits, ice creams, sorbets, verrines, iced desserts, small iced candy, iced vacherin and buffet presentation. Taught by Gérard Taurin, M.O.F. Glacier

Date: From the 17th to the 21st of September, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00Add to cart

Final Masterpiece Buffet

Making different mignardises, confectionery, cakes, verrines and petits fours.

Date: From the 22nd to the 26th of October, 2018

Duration: 33 hours

Price: $2,500 + taxes

Capacity: 8

$2,500.00Add to cart

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