Signature Patisserie
with Joakim Prat
Class date: 10-12 March, 2025
Master the creation of French pastry & baking techniques from Michelin Star Chef Joakim Prat.
Learn to create Joakim's signature tarts, entremet & petit gateaux, eclairs, laminated viennoiserie and puff pastry products.
3 Days Hands-On MasterClass
Location: Bucharest, Romania
Language: English + Romanian Translation (upon request)
Open for: experienced pastry chefs, chefs, bakers, pastry and baking students and passionate home-bakers.
Signature Éclairs
with Joakim Prat
Dates available:
14-16 March, 2025
[registration open]
Discover Joakim Prat's colourful world of éclairs, learn to create 18 signature éclairs.
3 Days Hands-On MasterClass
Type of Class: Hands-On
Location: Classroom, Bucharest, Romania
Language: English + Romanian Translation (upon request)
Open for: Pastry Chefs, Chefs, Pastry Graduates & Students, Passionate Home Bakers.
Chocolate Bonbon Design
with Andrey Dubovik
Dates: 18-20 March 2025
[registration open]
The "wizard" of chocolate bonbons,
one of the most creative chocolatiers,
author of the books "Pralinarium" and "Superpralinarium"
is coming to our school to share his innovative techniques in a unique 3 Days MasterClass!
Type of class: Hands-On + Demo
Locations: Classroom, Bucharest, Romania
Open for: chocolatiers, pastry chefs, chefs and passionate bakers interested to extend their skills.
6 Weeks International Pastry Certificate
Now accepting applications for: Group [IP-6W]
Course Duration: June 23rd - July 31st, 2025
Is pastry and baking your passion?
Why not take it to the next level?
Our International Pastry Program is designed to get you the modern pastry skills, knowledge, inspiration and confidence you need!
- Duration: 6 weeks/180 hours of practical training + 2 to 3 months of internship [optional];
- Modern approach to education: 95% practical/hands-on;
- Small groups for personalised teaching
- Option for career start: program can be continued with a professional internship [optional];
- Location: Bucharest, Romania
- Frequency: classes run from Monday to Friday, 6 hours/day, 30 hours/week
- Type of Diploma: ICEP's International Pastry Certificate
Antonio Bachour MasterClasses 2025
Choose your class:
Class 1: Bachour Style Viennoiserie 22-24 September 2025
[registration open]
Class 2: Bachour Style Petit Gateaux 26-28 September 2025
[registration open]
Winner of The Best Pastry Chef Award in 2018 and 2022,
Antonio Bachour is returning to our school this year to teach
his new 2025 pastry and baking programs!
Location: Bucharest, Romania
Language: English
Open for: professional pastry chefs, chefs, bakers, pastry and baking students, and experience home bakers.
Vegan Baking and Pastry
with Toni Rodriguez
Dates available:
20-24 October 2025 [registration opening soon]
Discover the fundamentals of modern vegan baking and patisserie. Learn to make 100% plant based products: cookies, brioche, croissants, New York Rolls, doughnuts, macarons, tarts, entremet & petit gateaux, etc.
5 Days Hands-On [In-Person]
Location: Classroom, Bucharest, Romania
Language: English
Open for: Professional Pastry Chefs, Chefs, Pastry Graduates & Students, Passionate & Experienced Home Bakers interested to learn about plant-based applications in pastry.
MasterClass with Gregory Doyen 2025
We are delighted to welcome back Chef Gregory Doyen to our school with 2 new exclusive MasterClass concepts:
"Elegant Dessert Bar"
2 Days Hands-On MasterClass
"Signature Patisserie"
3 Days Hands-On MasterClass
Location: Bucharest, Romania
Type of Class: Hands-On/Practical
Language: English
Signature Patisserie
with Miquel Guarro
Dates available:
10-12 November, 2025 [registration opening soon]
Type of Class: Hands-On
Location: Classroom, Bucharest, Romania
Open for: Professional Pastry Chefs, Chefs, Pastry Graduates & Students, Passionate & Experienced Home Bakers.
Vegan Gluten-Free Pastry
with Richard Hawke
Registration Opening Soon for 2025 Class!
Type of Class: Hands-On
Location: Classroom, Bucharest, Romania
Language: English
Open for: Professional Pastry Chefs, Chefs, Pastry Graduates & Students, Passionate & Experienced Home Bakers interested to learn about gluten-free, lactose-free and plant-based applications in pastry.
