Our Creations
CRÉATION
Discover the complete world of chocolate, from bean to bar to the finished creation.
Our training programs cover every stage of the chocolate-making process: sourcing and selecting cocoa beans, roasting, cracking, winnowing, refining, conching, tempering, moulding and creating premium chocolate bars. From there, we explore the full range of professional chocolate applications, including pralines, bonbons, truffles, ganaches, enrobed products and artistic chocolate pieces.
Beyond chocolate, we also specialize in artisan confectionery. Learn how to create a wide variety of classic and modern confections, including fruit jellies (pâte de fruit), nougat, marshmallows, caramels, hard candies, soft toffees, pralines, gianduja, nut brittles and many other traditional and contemporary sweets.
Whether your goal is to master traditional craftsmanship or develop innovative products for your business, our courses combine technical expertise, creativity and real-world production methods to provide a complete professional education.
SÉLECTION
Master the art of creating contemporary and classic cakes, from the first layer to the final decoration.
Our courses cover every stage of professional cake production, including sponge cakes, biscuits, mousses, creams, crémeux, compotes, crunchy layers, glazes, sprays and modern finishing techniques. Learn how to balance flavours, textures and structures while understanding the science behind each component to achieve consistent, high-quality results.
From elegant individual pastries to celebration cakes and refined entremets, you will develop the skills to design, assemble, glaze and decorate creations that meet the highest professional standards. We also explore recipe development, production planning, freezing, shelf life, transport and presentation to ensure every cake performs perfectly in both artisan and commercial environments.
Whether you are looking to perfect timeless classics or create innovative signature desserts, our training combines technical precision, creativity and practical experience to help you build a complete expertise in modern pastry.
ARTISANAT
Discover the complete craft of professional viennoiserie, from dough preparation to perfectly baked, laminated pastries.
Our courses cover every stage of viennoiserie production, including dough mixing, fermentation, lamination, butter selection, shaping, proofing and baking. Learn the techniques behind croissants, pains au chocolat, Danish pastries, brioche, kouign-amann, laminated brioche, sweet rolls and many other traditional and modern creations.
Beyond mastering recipes, you will understand the science of fermentation, gluten development, dough temperature, butter plasticity, lamination, humidity control and baking curves to produce consistently light, flaky and flavorful viennoiserie. We also explore production planning, freezing, retarding, shelf life and large-scale bakery organization to meet the demands of both artisan bakeries and commercial production.
Whether you are perfecting French classics or developing innovative laminated pastries, our training combines traditional craftsmanship, modern techniques and practical production methods to help you achieve exceptional results every day.
