L'Art de la Pâtisserie
L'Art du Gâteau
L'Art de la Boulangerie
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.
France has many National treasures but none so plentiful, accesible, and charming as their bistros. Transport yourself to an evening in Paris by learning to make quintessential bistro desserts in this three-day, hands-on course with Chef Yann Migault. He will teach you to make all of these classic recipes:
Who can resist the smell of a freshly baked loaf of bread? In Master Baker Julien Otto’s class, you will be led on a fantastic journey discovering wonderful savory bread specialties. This three-day, hands-on workshop will focus on the savory side of bread baking and explore many recipes for all occasions. Chef Julien will teach you savory breads that will become some of your favorite family traditions.
Some of the recipes include:
In this four-day, professional course, explore in-depth the art of mastering viennoiseries, breakfast pastry, and laminated dough with our resident Master Baker, Chef Julien Otto. You will master a variety products with high-end flavors and modern appeal but still utilize French-inspired craftsmanship and methods. Several types of brioche, yeast-leavened dough, and laminated doughs will be made.
Don’t miss this chance to learn from the new Meilleur Ouvrier de France (MOF) Pâtissier Confiseur inductee, Jonathan Mougel. The class will be based on various pastries and confectionery products he made for his MOF experience. These recipes are high-end and can be used in high quality pastry shops, hotels, and restaurants. Chef Mougel will share his knowledge and philosophy when it comes to pastries, creating new recipes, and artistry.
