ARCHIVE
3 JUNE | 4 JUNE 2025
Jana Lai
Teacher trainer pastry chef at École Bellouet Conseil Paris, internationally-recognized school of pastry and bakery.
'We are at a crucial juncture in the pastry industry, where tradition and innovation come together.' We are moving towards a more conscious, artistic, and sensory approach to pastry, where the integration of new textures can transform the way, we create.
25 MARCH | 26 MARCH 2025
Aurélien Le Mouillour
Best Craftsman of France Baker MOF 2023. Baker instructor.
"In recent years, there has been a huge development in terms of the shape and taste of pastries. At the same time, bread consumption shows a decreasing trend. It is up to us, the bakers, to stand out with our offer and to make products with new shapes and flavors from high-quality local ingredients with efficient operation. "
25 JUNE | 26 JUNE 2024
Claude Chiron
Teacher trainer pastry chef at FERRANDI culinary arts school, PARIS
"True French confectionery is based on craft technology. In light of this, during the master class, I would focus on different manual techniques by using only few baking forms, and I will show small craft tricks."
