The French cakes and tarts in this course exemplify the sophistication in French pastry where various textures and flavours combine complementarily to construct an elevated experience.

Building upon the fundamental pastry skills you have acquired, this 6-week course introduces variations on recipes and techniques that are used to reconstruct these classics chosen among the most renowned.

$859 or 31 prepaid points /person
All materials included

Duration: approx. 3.5 hours each lesson

Class Capacity: 4 students minimum; 10 students maximum

The classics:

  • Lemon Tart - Tarte au citron

  • Strawberry Cake - Fraisier

  • Coffee Buttercream Cake - Moka

  • Seasonal Fruit Charlotte - Charlotte russe

  • Chocolate Cake with Crispy Texture - Royal

  • Reversed Apple Tart - Tarte tatin

Topics to cover: bavarian cream, citrus curd, mousseline cream, almond cream, ganache, meringue, pâte à bombe, buttercream, working with puff pastry, pâte sucrée, genoise sponge, ladyfinger, crispy texture in mousse, caramelization, fonçage alternatives, chermisage as decoration, cake layering, cake masking, and decorative piping.

Summer Schedule (Completed)
Every Wednesday, 6:30 PM - 10:00 PM
July 3, 10, 17, 24, 31, August 14

Winter Schedule (Last Call)
Every Friday except December 18 (Wed), 6:30 PM - 10:00 PM
November 15, 22, 29, December 6, 13, 18