News and Events | The French Pastry School

News and Events

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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.

Monday, September 10, 2018
Innovative Chef Luc Baudin travels from Paris to Chicago and brings with him a new and fresh perspective for making pastries. He's dedicated his life's work to creating products that are designed and adapted to meet the needs of the consumers' wellness. In this four-day professional course, you'll learn to create health-conscious recipes using less sugar, less fat, and more fiber. You'll use alternative sugars like coconut sugar, and alternative flours made from legumes, oat bran, and whole wheat.
Tuesday, October 2, 2018
Macarons, cookies, bars and coffee cakes—oh my! Learn how to perfect these and other French-style treats in this three-day workshop with Chef Alissa Wallers of The French Pastry School. We designed this class with you, the enthusiast in mind, and Chef Wallers will focus her attention on the sweet and the petite! She'll teach you how to create impressive French delights, perfect for any party or gathering of foodie friends.
Tuesday, October 9, 2018
Join professional gelatin artist Mimi Guzman for this three-day course at The French Pastry School. With Chef Guzman as your guide, you'll learn the foundational skills for creating, coloring, flavoring, assembling, and presenting this stunning and colorful art form. During her demonstration, she'll provide instructions, tips, tools, recipes, and various flower designs, as well as advanced techniques for creating intricate designs, birds, and characters.
Tuesday, October 16, 2018
Brunch is more than just bacon and eggs—using global flavors, gourmet ingredients, and elegant presentations, brunch can transform a mundane Sunday into an affair to remember! This three-day workshop is the perfect excuse to indulge your sweet tooth while learning deceptively simple recipes that will wow your family and friends.
Tuesday, October 23, 2018
Autumn has arrived! In this three-day course, you'll learn recipes and techniques for capturing the season's bounty with Chef Joel Reno of The French Pastry School. From oven-roasted quiches and caramelized onion tarts to citrus pies and seasonal flatbreads, this course highlights the sweet, and the savory. Chef Joel will teach you how to perfect a variety of crusts, from making the doughs to rolling them successfully.
Tuesday, November 6, 2018
From multigrain and sourdough to ciabatta and rye, welcome to the fascinating world of artisan bread. Join Chef and Master Baker Julien Otto of The French Pastry School for this three-day course dedicated to the art of boulangerie. Chef Julien will teach you about fermented doughs using natural levains and the fundamentals of breadmaking. You'll mix, divide, proof and bake a variety of bread that are yours to take home and enjoy.
Monday, November 12, 2018
Stéphane Leroux, M.O.F., one of the world’s greatest chocolate masters, returns to The French Pastry School to teach this four-day professional course dedicated to the art of chocolate showpieces and flower designs. He'll demonstrate new techniques for creating world-class chocolate sculptures while teaching you the principles for designing, planning, and assembling a stunning masterpiece.
Tuesday, November 27, 2018
Nothing beats the nostalgic feeling of tradition and homegrown ingredients! In this new course, you'll bake side-by-side with Chef Alissa Wallers of The French Pastry School and give new life to the classics. Over the course of three days, you'll embark on an educational adventure as Chef Alissa unveils The French Pastry School's all-time favorite American recipes—with a spin! You'll learn how to modernize these timeless sweets that are high on flavor, comfort and vintage charm.

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