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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.

Thursday, July 27, 2017

For the last 40 years, chef Jacquy Pfeiffer has spent most of his time in a kitchen.

Tuesday, August 1, 2017

Take your love of chocolate to the next level with this three-day, hands-on class with Chef Joel Reno who will teach you the tricks of the trade to make delicious handcrafted chocolate candies. You will discover a wide range of fillings such as crunchy nut pastes and fragrant herbs and essences paired with a silky white chocolate, buttery milk chocolate and dark and decadent bittersweet chocolate. To top it off, the chef will show you designs to make these treats look like they came out of a premier chocolate boutique. 

 

Tuesday, August 1, 2017

Nothing beats that nostalgic feeling of homegrown tradition and ingredients.  Embark on this three-day educational joy ride as we unveil our all-time American favorite recipes, giving them a new spin!

Monday, August 7, 2017

Internationally renowned cake designer and French Pastry School alum Ms. Maggie Austin brings her sophisticated and playful approach to technique with a cascade of Pearls and Petals. Now you have the opportunity to learn some of the beautiful techniques behind her exquisite cake designs. Join Maggie as she shares her signature artistry in this unique and exclusive French Pastry School course.  In an intensive four-day course, explore hand-rolled, molded, and freshwater pearls and a variety of methods for making petals.

Monday, August 21, 2017

Join Chef Stéphane Glacier, M.O.F. as he returns to The French Pastry School to teach his unique, internationally-recognized style of pastry. During this four-day, hands-on course with Chef Glacier,  you will learn the art of modern cakes, tarts and eclairs & choux.  Chef Glacier brings a great wealth of knowledge to this French Pastry School continuing education course as he guides you through creating a wide variety of elaborate entremets and unique tarts for medium- and large-scale production.

Tuesday, August 22, 2017

For purveyor's of France's famous pastries, this new course at The French Pastry School is the perfect Parsian experience to please the most discerning of taste buds.  Now you can learn the traditions and innovations of French pastry in this three-day course as Chef Joel Reno guides you through his most cherished recipes.  Whether it’s a whole cake called as an ‘entremet’ or a stunningly beautiful dessert in a glass called a ‘verrine’ you will find the real tricks to make them successfully and the techniques needed to make your hom

Tuesday, August 29, 2017

There is nothing quite like a perfect flaky puff pastry.  The buttery, flaky dough that puffs in the oven before your eyes and melts in your mouth is one of life’s simple pleasures.  Join Chef Michel Ernots in this three-day, hands-on class and learn the secrets of making this magical multi-layered dough.  Your delicious creations are sure to be a favorite of your next family gathering or special occasion.

 Recipes include:

Tuesday, September 19, 2017

Pie season is always around the corner.  Capture each season's bounty, both sweet and savory, in this three-day, hands-on course at The French Pastry School.  First, you will learn how to craft the perfect crust, making and rolling the dough successfully; then, Chef Alissa Wallers will take you on a journey exploring all of the natural ingredients for filling pies and tarts.

Monday, September 25, 2017

The French Pastry School welcomes Coupe du Monde Winner and Certified Master Baker Jory Downer for a one-of-a-kind workshop in our kitchens. In this four-day, hands-on professional course, the owner of Bennison’s Bakery, Chef Downer will share his secrets for creating savory breads specialties and viennoiseries.  Benefit from Chef Downer’s expertise and his experience as a professional baker for over 40 years, and perfect these unique and classic recipes while building your own skills as a professional baker. 

 

Monday, October 2, 2017

Master Pastry Chef Sebastien Serveau, the youngest finalist in the Meilleur Ouvrier de France (M.O.F.) competition and Vice-Champion of Best Desserts in France is coming to teach a 4 day in depth professional class on artisan petit fours, unique individual tea cakes and individual pastries (petits gateaux).

Recipes include:

PETITS FOURS:

  • Pink Lady
  • Pommes caramel
  • Tartelette chocolat banane
  • Voie lactée

PETITS GÂTEAUX:

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