For more than two years, I have been teaching pastry workshops for beginners, professionals and enthusiasts, with an approach focused on technique, understanding ingredients and food science.
The workshops are designed as moments of knowledge and understanding how pastry behaves. They favour working in small groups in order to promote exchange, precision and adaptation to each person's pace.
My teaching is based on three fundamental principles: precision, patience, and practice. These values guide both the technique and the way we learn and progress in pastry making.
The workshops are currently on pause, while I search for a suitable venue to offer them once again under the best conditions possible.
The next dates will be announced as soon as possible.
To be informed of upcoming workshop dates, you can subscribe to the mailing list or contact me directly. Thank you!
