Photos: Cat Vigouroux Photo – Ecole Ducasse
The École Nationale Supérieure de Pâtisserie (ENSP), located in Yssingeaux in the French department of Haute-Loire, has completed the expansion works on its campus, which began in June 2022 and was driven by the growing demand for pastry training.
The center, which belongs to the École Ducasse network of schools, now has an additional 2,300 m2 – including four laboratories, three classrooms, and 36 student apartments – in addition to those of its historic Château. These new premises allow ENSP to offer its students a 7,000 m2 learning space.
With this expansion, the École Ducasse can accommodate a greater number of French and international students, and respond to the growing demand for training in the pastry, bakery, chocolate, confectionery, and ice cream trades.
“This expansion is the culmination of a large collective project supported by Laurent Wauquiez, president of the Auvergne-Rhône-Alpes region; Isabelle Valentin, deputy of the first constituency of Haute Loiray Pierre Liogier, and our mayor of Yssingeaux. It is not only the ENSP that is becoming the largest school in the world dedicated to the sweet arts, but Yssingeaux and the entire region are becoming a strategic center of pastry making,” comments Luc Debove, director and executive chef of the ENSP.