The French Pastry School

Follow Us: In the News

There are many ways to keep up with what's happening at The French Pastry School. Read our articles, interviews, and entries from our blog. Follow us through online social networks. Join us for an upcoming event. See what our friends are saying, or read news about us in various other media. Pastries are always best experienced hands-on, so we hope you will find something here that inspires you to join us soon!

The French Pastry School | April 26, 2012

Crain’s Chicago Businesses highlighted the unusual and dynamic shared office design of Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., co-founders and academic deans of The French Pastry School, for their series C-Suite Life.  Hear the chefs delve into what makes The French Pastry School unique in the official video and stories of the school’s foundation in the “outtake.”  Click here to view the video.

The French Pastry School | April 26, 2012

Chicago, Illinois (April 26, 2012)—Colorful cakes of all shapes and sizes lined the hallways of The French Pastry School of Kennedy-King College at City Colleges of Chicago in anticipation of the graduation of twenty-six students of L’Art du Gâteau, the Professional Cake Decorating and Baking Program, on April 20, 2012.   The presentation of Certificates of Cake Decorating and Baking at the historic Union League Club of Chicago featured a commencement address by alumnus of The French Pastry School and own

The French Pastry School | April 25, 2012

In the months leading up to the 7th Annual For the Love of Chocolate Gala, The Food Channel got a look of what no one but a select few had ever seen before: the behind the scenes party planning with some of Chicago’s best pastry chefs and organizations.

The French Pastry School | April 18, 2012

Did you miss the Full Food Fashion Show at the 7th Annual For the Love of Chocolate Gala? Keegan Gerhard announced over 30 gorgeous, edible designs as they walked down the runway to the beats of DJ Anacron.  Watch the video here courtesy of AV Chicago. Click here to watch part 1 of the two part video.

The French Pastry School | April 11, 2012

Pastry Chicago hosted its 2nd Annual Amateur/Student Scone Competition at The French Pastry School on March 31st.  Visit for the results, the winning recipes, and more photos!

The French Pastry School | April 6, 2012

Agnieszka Klepacki, L’Art de la Patisserie ’09, and her bakery, La Blondina, was featured in one of Chicago’s most celebrated news segments, ABC7’s Hungry Hound.  Reporter, Steve Dolinsky, spoke with Chef Klepacki about her experience at The French Pastry School and how she combines her French training with her Polish heritage for delicious results.  Watch the video here

The French Pastry School | April 4, 2012

Anne Kauffmann, Marketing Director of The French Pastry School, had the chance to visit the Jelly Belly Factory in Wisconsin and speak with local news correspondent Amy Carlson from NBC 15 Madison about “The Bean.”  The collaboration between The French Pastry School, After School Matters, For the Love of Chocolate Foundation, and The Food Channel resulted in a 9.5’ x 6’ x 5’ replica of Anish Kapoor’s Cloudgate entirely covered in over 120.000 jelly beans and Chocolate Dips®.  The Jelly Belly® Bean will be on display at The 2012 Sweets and Snacks Expo in Chicago’s McCormick Place.&

The French Pastry School | April 4, 2012

Danny Grant, L’Art de la Pâtisserie ’06, was named one of 2012’s Best New Chefs by Food & Wine Magazine.  His excellent work as Executive Chef at Ria and Balsan Restaurants in Chicago’s Waldorf Astoria made him one of only 10 honorees across the nation.  Read more about Chef Grant, his experiences, and inspirations in this profile on Food & Wine’s website.

The French Pastry School | April 2, 2012

Chef Della Gossett, National Pastry Champion and chef instructor at The French Pastry School, was featured in an article appearing in Today's Chicago Woman.  The article focused on the talented female alumni of Charlie Trotter's where Chef Gossett served as Executive Pastry Chef for nearly a decade.  Read the full article here.

Crain's Chicago Business | By Becky Beaupre Gillespie | March 19, 2012

Amy Hansen was sitting in the middle of a child's dream one recent afternoon: a sunlit storefront with robin's-egg blue walls and white shelves, each lined with glass jars of gummy bears, licorice bites, Pixy Stix, lollipops and chocolate. Tubes of homemade caramels and almond pistachio nougat stood like soldiers at the front counter, and a sweet smell wafted in from the kitchen.

Read full article here.