L'Art du Blog

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Welcome to The French Pastry School's blog. Our blog presents to you - our friends, colleagues, alumni, sponsors, and anyone who wants to learn more about us - the opportunity to gain a greater understanding of the inner workings of the school. Here, you will find stories and articles about those who make the one-of-a-kind and life-changing experiences possible, as well as those who benefit from those experiences.

The perspectives of the various contributors to the blog range from that of a current student, to articles about our esteemed visiting guest chefs and teachers of the professional Continuing Education classes, to stories from our own founding Chef Instructors, Jacquy Pfeiffer and Sébastien Canonne, M.O.F.

Find our most recent blog entries below. We hope you enjoy reading these stories and learn something new about The French Pastry School.

Please contact us with any comments or questions regarding on any of the following articles or to obtain more information. We look forward to hearing from you!


The French Pastry School | October 22, 2014

When the internet became what it is today—marketplace, teacher, doctor, book, bookmark, etc.—we were given “permission” to step outside of our chosen career paths and learn or improve skills on our

The French Pastry School | October 8, 2014

Pizza, bread, cereal, pastries, tortillas, crackers, cookies, pasta, beer. These are obvious things made of wheat products.

The French Pastry School | September 24, 2014

When one thinks of The French Pastry School, one might not automatically connect it with NHL hockey. But you can say that FPS and the Chicago Blackhawks have a history together.

The French Pastry School | September 10, 2014

One of the things I remember most about my first day as a student of the French Pastry School was my classmates and I meeting Chef Jacquy Pfeiffer.

The French Pastry School | August 27, 2014

There have been some pretty serious trends in pastry for the last several years—cupcakes, pie, cake pops, macarons, the cronut (the croissant/doughbut hybrid), and then back to a regular d

The French Pastry School | August 13, 2014

Friends, I have a little bit of bad news, and I hate to be the bearer of bad news.

The French Pastry School | September 20, 2012

Is one day really enough to decipher
The man who is Chef Jacquy Armand Pfeiffer?
On this twentieth September day
We feel that we need to display

The French Pastry School | July 19, 2012

If any man has drunk a little too deeply from the cup of physical pleasure; if he has spent too much time at his desk that should have been spent asleep; if his fine spirits have become t

The French Pastry School | July 17, 2012

L'Art du Blog

Pâtes de Fruit

The French Pastry School | July 10, 2012

Twice a month, we bring you limericks about our featured treats. To suggest a limerick you’d like to read, submit a contact form and leave your idea in the section for questions.

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