Our Program

 

The French Pastry School offers the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by Chefs Jacquy Pfeiffer, Sebastien Canonne, M.O.F., John Kraus, Bob Hartwig and Laura Ragano. Your skills will be finely honed through hands-on and repeated exposure to the best pastry techniques, tools and ingredients.

 

Baking Theory, History and Science	Food Service Sanitation	Bread Making and Breakfast Pastries	Petits Fours and Mini Pastries
Cakes and Tarts	Ice Cream and Sorbets	Plated Desserts	Wedding and Specialty Cakes
Chocolate and Sugar Candies	Chocolate and Sugar Decorations	Success Stories	Click here for more information on the program

 

Contact us to schedule an observational tour of the school and get a feel for our intimate environment and the quality of our instruction.