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Pastries are always best experienced hands-on and we hope you can join us soon; in the meantime, we hope you’re inspired by what you see here. There are many ways to keep up with what's happening at The French Pastry School: read our articles, interviews, and blog entries; follow us online through various social networks or join us in person for an upcoming event. See what our friends are saying on our website, or read news about us in various other media.

Tuesday, March 3, 2015

Pies need the right pastry dough and great fillings! In this three-day, hands-on course, learn the techniques and recipes for making incredible quiches, pies, and tarts with World Pastry Champion, Chef Patrice Caillot.

Recipes may include:

Tuesday, March 10, 2015

What could be better than a loaf of crusty French bread pulled straight from the oven?  Let Chef Jonathan Dendauw, Master Baker, teach you how to make artisanal breads in this three-day, hands-on class. You will learn about fermented doughs (sponge and poolish methods) and the different phases of bread: mixing, shaping, proofing, and baking.

Recipes may include:

Tuesday, March 10, 2015

Let Chef Sunny Lee teach you how to make petite and impressive French delights just like the professionals do in this three-day, hands-on course. 

Recipes may include:

Saturday, March 14, 2015

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

Monday, March 16, 2015

In this four-day, hands-on course, explore in-depth the art of mastering viennoiseries with our resident Master Baker, Chef Jonathan Dendauw. He will break down in detail the different techniques and know-how needed to make each type of breakfast pastry, from classic to creative and on-trend. Several types of brioche, yeast-leavened dough, and laminated doughs will be made in class.

Monday, March 23, 2015

Nothing makes pastries taste sweeter than a little salt. Chef Patrick Doucet, Master Baker, will draw on his international background to teach you the sweet and savory gamut of artisan boulangerie.

Monday, March 23, 2015

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

Monday, April 6, 2015

Take advantage of this unique opportunity to learn from Chef Paul Virant, one of the most celebrated chefs in Chicago, as he teaches a course about the craft of preserving foods. Whether stand-alone side dishes, garnishes for a perfect cheese board, or the spread that will make your breakfast special, Chef Virant will teach you a variety of classic and modern canning techniques that you can use in your kitchen.

Day 1
Pickling and Fermentation:

Tuesday, April 14, 2015

These days, cakes are towering works of art with gravity-defying, whimsical designs. In this three-day, hands-on course, Chef Sunny Lee will show you how to create cakes that taste wonderful on the inside and look fabulous on the outside.

You will learn cake baking, building, and decorating skills that may include:

Saturday, April 18, 2015

After a reception of freshly baked treats, the chefs of The French Pastry School will show you how to make an assortment of classic French sweets and desserts!  Of course, you’ll get to sample everything as it comes straight from the oven and take home the recipes to recreate in your own kitchen.  You’ll even have a little French Pastry School specialty to take home and share with your family and friends.  The recipes at each event may vary.

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