The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders and Academic Deans, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for pastry and baking. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Jonathan Dendauw, World Pastry Champion Dimitri Fayard, Della Gossett, Scott Green, World Pastry Champion En-Ming Hsu, Joshua Johnson, Master Cake Artist Nicholas Lodge, Kristen Ryan, Master Cake Artist Mark Seaman, and World Baking Champion Pierre Zimmermann.

Students learn the art of pastry in an intimate setting, being personally mentored by masters in their field. Programs offered include: L’Art de la Pâtisserie, the 24-week Professional Pastry and Baking Program; L’Art du Gâteau, a 16-week Professional Cake Decorating and Baking Program; L’Art de la Boulangerie, and an 8-week Artisanal Bread Baking Course. For more information, visit: www.frenchpastryschool.com.