Jana Lai
Teacher trainer pastry chef at École Bellouet Conseil Paris, internationally-recognized school of pastry and bakery. Member of the French team that won 2nd place at the 2023 World Pastry Championship in Lyon.
Program in Budapest - Petits Gâteaux
3rd-4th June 2025
What will you learn in 2 days?
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Espresso mono dessert
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Isetan exotic cake
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Le Rocher ball
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Boat pineapple, yuzu, coconut choux
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Sunrise mono dessert
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Hazelnut barre dessert
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Earl Grey roll
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Piémont hazelnut tart
Information
Date: from 3 June, 2025 to 4 June, 2025
Hours: 9:00 - 18:00
Masterclass Level: Intermediate
Address: Borganika Studio
Budapest, Akácfa street 42-48, 1072 Hungary
Klauzál Square Market Hall, 1st floor
Full price : 205000HUF + 27% VAT
Early bird price until 25th April 2025 with full payment: 184500HUF + 27% VAT
What does the price include?
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Detailed recipe book and dossier.
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Simultaneous translation from French to Hungarian.
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Coffee, water & light lunch.
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Certificate of participation signed by Jana Lai.
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Photos with Jana.
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Tasting and take-home dessert collection!
Jana Lai @jana.lai
„Pastries are not just cakes, but a true sensory experience, where every element, such as taste, texture, and balance, tells a story.”
Jana Lai from Australia has been living in Paris for over 10 years, where she teaches pastry at the highly regarded École Bellouet Conseil. The vocational school was founded by her former master, the renowned MOF-awarded pastry chef Jean Michel Perruchon.
Jana quickly became a prominent figure in the French pastry industry, gaining recognition as a top-ranked competitor in various competitions, including sugar sculpture. She was spotted by experts all over the world when she finished second with the French team at the Sirha Salon Confectionery World Championships in Lyon in 2023.
This award was a huge achievement, not least because Jana was the first pastry chef to be included in the French team and represent France. She sculpted an ice sculpture in the competition, which is perhaps why she was invited to join the team, as one of her specialties besides pastry is sugar sculpture.
Jana's desserts and petits gâteaux are regularly featured in French and international magazines, such as Journal du Patissier and Pastry Arts.
The petits gâteaux theme involves making desserts in her Budapest masterclass that are smaller or can be sliced as desired, have an intense flavor, and are produced with new and precise technology. Jana sees it this way: '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.
She believes that giving classic desserts a new look with new technical solutions and using ingredients with new textures and flavor variations can make them special. These will be demonstrated in his master class.