top of page

Anabelle Lucantonio

French Pastry Chef, World Pastry Champion, and Instructor

Two-day program in Budapest

28th-29th of April, 2026

What will you learn in 2 days?​​

  • Matelot – sailor cake

  • Chocolate Seed Loaf Cake

  • Chestnut Loaf Cake

  • Chocolate Shortbread Cookies

  • Almond Apricot Club

  • Red Berry Pavlova (Raspberry)

  • Red Fraisier

  • Pear Charlotte

  • Chocolate Pavlova

Information​

Date: from 28 April to 29 April 2026

Hours: 9:00 - 18:00​​

Masterclass Level: Intermediate

​

Address: Borganika Stúdió

1072 Budapest, Akácfa u. 42-48., Hungary

Klauzál téri vásárcsarnok 1. emelet

 

Early bird price​​: 195.000HUF + 27% VAT = 247.650HUF

The early bird discounted fee is valid until April 8, 2026.

This rate applies only if the full amount is paid in a single payment at the time of registration.

​

Full price​​: 210.000HUF + 27% VAT = 266.700HUF

What does the price include?​

  • Detailed recipe book and dossier.

  • Simultaneous translation from French to Hungarian.

  • Coffee, water & light lunch.

  • Certificate of participation signed by Anabelle Lucantonio.

  • Photos with Anabelle.

  • Tasting and take-home bread & pastry collection!

monodesszertek.jpg

Anabelle Lucantonio - @anabelle_luc

​

 “Less sugar, more substance.”

​

“Today’s and tomorrow’s pastry chefs aspire to convey genuine emotions, respecting ingredients and placing people at the heart of their craft.”

​

Anabelle’s career is far from ordinary. At first, she was interested in theatre, but on her grandmother’s advice she enrolled in a hospitality high school, where she discovered the world of pastry — it was love at first sight! After building her foundations there, she went on to refine her skills at the prestigious École Ferrandi. Despite her young age, she quickly entered the world of international competitions: at 21, she won a bronze medal at the Mondial des Arts Sucrés and, in 2013 she proved herself individually by winning the Trophée Gérard Barsé award. Her professional path then led her to some of the most prestigious institutions, including Parisian luxury hotels and even the Palais de l’Élysée.

One of the highlights of her career came in 2018, when in Rimini she won the Pastry Queen title. During the extremely demanding two-day competition, she demonstrated outstanding technical expertise, creativity, and mental resilience.

After her competition years, she opened a new chapter as an entrepreneur: in 2020, near Saint-Malo, she founded her own atelier, Miel & Caramel.

Today, she is also active as an instructor at École Ferrandi and, as a member of the EISF team, she is dedicated to passing on her professional standards and passion for pastry to the next generation.

For her Budapest program, the focus will be on artisanal techniques:

“Over the two days, participants will learn various piping techniques to create distinctive, characterful, yet light desserts. We will explore how to achieve balance between textures, flavors, and sweetness — without excessive sugar or artificial solutions — so that each creation tells a story.”

​

bottom of page