You don’t need a passport to indulge in a buttery, flaky croissant: in this three-day, hands-on course, Chef Dimitri Fayard (bio) will teach the fundamentals of making croissants and other classic French pastries at home.  Among other recipes, you will learn to make a traditional French chocolate tart and a flourless chocolate sponge cake with a rich ganache. Chef Dimitri will help you perfect different kinds of puff pastry and pastry cream by sharing the recipes and techniques for the famous Napoleon, or “Mille-Feuille”, and Éclair.

In this four-day, hands-on class, French Pastry School Instructor, Chef En-Ming Hsu (bio) will teach the age old practice of preserving along with a variety of techniques and recipes that will keep your winter fresh and interesting. Under Chef Hsu’s guidance, you will understand the difference between jams, jellies, conserves, marmalades, and chutneys. All recipes will feature fruits and vegetables of our local summer harvest, showing you how to extend the season’s bounty all throughout the year.

Learn to make Classic French cakes from French Pastry School instructor, Chef Joshua Johnson, 2011 National Pastry Champion (bio). In this three-day hands-on class, they will teach you the basic French sponges such as biscuits, dacquoise, and pain de Gênes, and what makes these each distinct. You'll create meringue and nut-meringue-based biscuits discovering the delicious varieties of cake layers called Succès, Japonais, and Progrès.

If you’re like us, you never get tired of chocolate and we think that’s a good thing!  Join Chef Della Gossett (bio) of The French Pastry School as they introduce you to chocolate’s endless possibilities in this three-day, hands-on course—from candies to bread, you’ll be amazed by how versatile this thrilling ingredient can be.

The French Pastry School is thrilled to have World Pastry Champion, Leonardo Di Carlo join us for the second time to teach his unique style of patisserie to students of this four-day, hands-on course.  Along with his signature tarts, cookies and pound cakes, Chef DiCarlo will turn his focus to Italian gelati.  After teaching you to make use of several flavors and bases, including pistachio, mascarpone, chocolate and various fruits, Chef DiCarlo’s grand buffet at the end of the course will make you feel like you’re in a gelateria in Rome.  You’ll be able to bring back these te