Make an exceptional chef’s signature range of boutique pastries using these working techniques.
Share his passion !
Objective
To provide participants with essential skills in the production of a range of high-end boutique pastries.
Targeted skills
- Master the techniques and presentation of boutique patisserie
- Acquire the fundamental knowledge in the creation of a new boutique pastry collection
- Integrate the optimization of working techniques for rational creations
- Learn a personalised work organisation method
- Commercial analysis and price study
- Introduction to tasting with a study of textures, flavour combinations and preservation methods
- Introduction to innovation and creativity
From October 10 to 12, 2022
Duration 3 days (24 hours)
Duration 3 days (24 hours)
Limited to 12 persons
Professional Experience & Diploma
1 166.67 € EXCL. TAX – 1 400 € INCL. TAX
Breakfast and lunch included
Breakfast and lunch included
International Pastry School
in Perpignan
in Perpignan
Loïc BEZIAT
World Champion of Sweet Arts
Shop and Tea room in Cahors
A craftsman of taste, hedonistic and generous, he works with noble, raw materials. He brings creativity to his know-how and technical skills.
Prerequisites
- Be of legal age
- Wish to join / be in the professional world of the food industry
Contact
The International School of Patisserie team is at your disposal for any questions or additional information
E-mail : contact@olivier-bajard.com
Phone : 04 68 38 78 85
