Come Visit

The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Scott Green, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman and World Baking Champion Pierre Zimmermann.

As in a traditional artist-apprentice relationship, the chefs demonstrate, they explain, they tell stories of success and failure. The benefit to you is the quality of exposure to these chefs with their many years of experience all over the world and in many different settings. Chefs who have won countless competitions. Chefs who love to teach. The Chef Instructors build personal relationships with each of their students and offer in-depth assistance with career direction as the program nears the end. After you leave, the relationships continue as the chefs make phone calls and introductions, and provide counsel and advice.

Classic French pastry methods are taught with an intense focus on contemporary aesthetics. Specialty techniques that will set your work apart from your peers are included in our regular program. At the end of your training, you will be so exquisitely prepared in your new craft that you can enter the most elite kitchens under the finest chefs in the field. Others may start chocolate, wedding cake and catering businesses, and open distinctive bakeries and ice cream shops.

There are no background requirements to be a pastry chef. That fact is reflected in the diverse group that enters: some culinary experience; the other half are career changers. You are lawyers, actors, cooks, police officers, students, bus drivers, chefs, consultants and homemakers.

Join us for the ultimate French Pastry Experience and see for yourself what takes place in our kitchens every day. Or, Contact Us if you would like to schedule a personal tour of The French Pastry School.

See the schedule for the next French Pastry Experience.


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International Students Click here	Come Visit The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Della Gossett, Scott Green, Pastry World Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Laura Ragano, Kristen Ryan, Master Cake Artist Mark Seaman and World Baking Champion Pierre Zimmermann. As in a traditional artist-apprentice relationship, the chefs demonstrate, they explain, they tell stories of success and failure. The benefit to you is the quality of exposure to these chefs with their many years of experience all over the world and in many different settings. Chefs who have won countless competitions. Chefs who love to teach. The Chef Instructors build personal relationships with each of their students and offer in-depth assistance with career direction as the program nears the end. After you leave, the relationships continue as the chefs make phone calls and introductions, and provide counsel and advice. Classic French pastry methods are taught with an intense focus on contemporary aesthetics. Specialty techniques that will set your work apart from your peers are included in our regular program. At the end of your training, you will be so exquisitely prepared in your new craft that you can enter the most elite kitchens under the finest chefs in the field. Others may start chocolate, wedding cake and catering businesses, and open distinctive bakeries and ice cream shops. There are no background requirements to be a pastry chef. That fact is reflected in the diverse group that enters: some culinary experience; the other half are career changers. You are lawyers, actors, cooks, police officers, students, bus drivers, chefs, consultants and homemakers. Join us for the ultimate French Pastry Experience and see for yourself what takes place in our kitchens every day. Or, Contact Us if you would like to schedule a personal tour of The French Pastry School. See the schedule for the next French Pastry Experience.