FINE Pastry Arts

Night Sky Bûche de Noël: Blackberry Black Sesame Mousse

$169 or 6 prepaid points /person
All materials included

Duration: 4 - 5 hours
Format: In person, Hands-on
# of Students: 4 - 10

Luscious bavarois mousses contrasting the fruitiness of blackberry and the nuttiness of black sesame are set on a macaron-shells-turned-sponge. The class will yield fruitful learnings of coveted pastry techniques from cooking the bavarois, yule log entremet assembly, to using mirror glaze and adding to it holiday sparkles.

This class is available in December and January only.

Vegan Bûche de Noël: Blackberry Black Sesame Mousse

$169 or 6 prepaid points /person
All materials included

Duration: 4 - 5 hours
Format: In person, Hands-on
# of Students: 4 - 10

We are in a time when black isn’t black, where a cake made of blackberry and black sesame isn't very much the same (as what it once was).  Holiday favourite such as this modern Bûche de Noël has gone through the tunnel of time and arrived at our plate in its new vegan design, featuring no gelatine, no dairy, and no egg.  The texture is nevertheless luscious, and the stars still shine bright in the purple sky.

This class is available in December and January only.

Galette des Rois: King Cake

$135 or 5 prepaid points /person
All materials included

Duration: 2.5 - 3 hours
Format: In person, Hands-on
# of Students: 4 - 9

The Galette des Rois (King's Cake) is a traditional French pastry eaten during the Epiphany celebration in January (This year, it'll be January 6th, 2025!).

What you will learn:

• Using ready made butter puff pastry to maximize creativity

• Techniques in crafting designs on this royal pastry

• Filling with a choice of almond, hazelnut, pistachio, or chocolate

• Get the epiphany of how large filled pastries are assembled

This class is available in December and January only.

Black Forest Squared

$195 or 7 prepaid points /person
All materials included

Duration: 4 - 4.5 hours
Format: In person, Hands-on
# of Students: 4 - 9

Original components of Black Forest are cast into a new dimension. Dark chocolate genoise comes to the top painted with your artistic strokes, between which hides the flavourful duo of chocolate and cherry creams. The cake can be served whole, or cut into 4 or 9 squares, revealing the kirsch soaked cherries waiting to be discovered.

Autumn Cardamom Orange Entremet

$195 or 7 prepaid points /person
All materials included

Duration: 4.5 - 5 hours
Format: In person, Hands-on
# of Students: 4 - 6

This exquisite entremet captures warm autumn tones in every layer. Textured pumpkin caramel bavarois and exotic cardamom chocolate mousse harmonize beautifully with a light orange biscuit. Glossy caramel chocolate glaze reflects the golden hues of fall, while delicate maple leaf tuiles crown this creation, inviting a celebration of the season's bounty.

Watermelon Strawberry Layered Cake

$169 or 6 prepaid points /person
All materials included

Duration: 3.5 - 4.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Have you imagined a cake with watermelon in it?  Australian chef Christopher Thé of Black Star Pastry created this refreshing combination of watermelon and nutty dacquoise, where the scent of rose permeates.  Sweet strawberries, pistachio and petals adorn the top.  It is our turn at the other hemisphere to enjoy it now.  Each student will bring home a rectangular cake enough to serve 6.

Pain Suisse: Chocolate and Ube Purple Yam

$195 or 7 prepaid points /person
All materials included

Duration: 6 hours
Format: In person, Hands-on
# of Students: 4 - 6

Lamination has lined up quite a following on social media where sheets of buttery dough are seen being rolled into striated art pieces on conveyor belts. Experience this hands-on! Learn from making your own croissant dough and ube cream, and layering them into fine lines of flaky goodness. Everyone gets to work on a sheeter.

Trianon Crispy Dark Chocolate Entremet

$195 or 7 prepaid points /person
All materials included

Duration: 3.5 - 4.5 hours
Format: In person, Hands-on
# of Students: 4 - 8

Marie Antoinette might love her chocolate cake, but who are we to judge when we make our royally decadent entremet with a nutty dark chocolate ganache over an airy cocoa sponge, topped with delicate piped chocolate mousse and a crisp, tempered disc.

Mont Blanc, Classic Chestnut Dome Cake

$219 or 8 prepaid points /person
All materials included

Duration: 3.5 - 4.5 hours
Format: In person, Hands-on
# of Students: 4 - 6

Mont Blanc is a dessert that has seen many colourful variations. Three original components of pureed chestnut, crispy meringue, and soft cream brought textural juxtapositions, therefore varying the flavours and advancing on the textures allows for endless combinations on this great design. Learn to recreate various textures using seasonal flavours, and build them into a sweet mount to share.