Jacquy Pfeiffer and Sébastien Canonne have created this new online pastry, baking, and cake decorating educational experience.
In this training modality, you can learn techniques and trends without leaving home thanks to Kirsten Tibballs, the school’s director, and many other invited pastry chefs.
Responsible pastry, ice cream trends, viennoiserie, and gelling agents are some of the topics that will be covered in this training scheduled for the month of November.
After months of research, the French maison surprises with two macarons without butter or egg whites.
The French chef will teach two master classes at the Barcelona establishment commanded by Eric Ortuño and Ximena Pastor in March.
The well-known pastry chef has created two vegan cakes for the occasion: Fleur de Cassis and Rose des Sables.
This book is a bridge between food art and science. A source of inspiration to discover something new.