The French Pastry School

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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 | June 11, 2010

Chicago, Illinois (June 11, 2010) – The French Pastry School hosted sponsors, colleagues, and industry associates on Friday, May 21st for a special reception showcasing the innovative kitchen technology of Bravo Gelato & Pastry Equipment, in particular the Bravo Trittico machine. Desserts and savory samples were served on the fine porcelain dishes of REVOL USA. Bravo and Revol are both sponsors of The French Pastry School whose products represent superior quality, keeping with the school’s philosophy of excellence.

The French Pastry School | June 10, 2010

Chicago, Illinois (June 10, 2010) – Chicago hockey fans, proud residents of the city, and Chefs of The French Pastry School unite in celebration of their victorious Blackhawks today, winners of the 2010 Stanley Cup Final. To commemorate the grand occasion, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., co-founders of The French Pastry School, created a replica of the Stanley Cup - entirely out of chocolate - for the City of Chicago.

The French Pastry School | June 10, 2010

Chicago, Illinois (June 9, 2010) – The French Pastry School showcased their many alumni on Monday, May 24th at a celebration held in their honor at the school. Many graduates have gone on to open their own businesses or work at premier pastry establishments for top chefs since completing their education. Guest speakers at the event including City Colleges of Chicago Chancellor Cheryl Hyman, French Pastry School alumni Brady Braden of B True Bakery, Dr.

The French Pastry School | April 16, 2010

Winners include French Pastry School alumni and faculty. Congratulations to Bob and Gina Hartwig of Bakin' & Eggs, named Best New Bakery, and to Patrick Fahy, named Best New Pastry Chef at Blackbird / Avec Restaurants.

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