The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer, Sebastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of eight renowned instructors, including Chef de Cuisine John Kraus, Master Baker Jonathan Dendauw, Pastry World Champion Dimitri Fayard, Pastry World Champion En-Ming Hsu, and Laura Ragano and Bob Hartwig.
The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts.
The French Pastry School offers you the rare opportunity to learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best pastry techniques, tools, and ingredients.