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Pastry Masterclasses
Croissants, macarons, tarts, entremets and chocolate, taught in classes of ten by the chefs who bake our counter every morning.
Glaze it like glass
Entremets & Mirror Glaze
A day at the bench building an entremet upside down: mousse, insert, crunch, a mirror glaze at 35 °C and velvet spray.
Temper with us
Chocolate & Tempering
Tabling, seeding and moulding: leave with a box of bonbons you tempered yourself and the ratios for every ganache.
What You Learn
The Technique
Lorem ipsum dolor sit amet, est at alii oporteat moderatius, by the chef's own hand.
The Finish
But I must explain to you how all this mistaken idea of denouncing pleasure was born.
Your Station
An apron, your own bench, the tools and every ingredient weighed out for you.
Take It Home
Everything you bake goes home in a Patissa box, with the recipes to bake it again.
at the bench this month
Upcoming Sessions
Every session in date order, with the seats still free. A full date steps aside for the next one with room.
- Sat9:00 am Croissant & ViennoiserieBeginner · 4 Hours · With Julien Moreau 10 Seats $165 Book
- Sun10:00 am Macarons ParisiensBeginner · 3 Hours · With Hugo Bernard 12 Seats $145 Book
- Wed6:00 pm Fruit Tarts & Crème PâtissièreBeginner · 3½ Hours · With Margaux Petit 10 Seats $150 Book
- Thu6:00 pm Choux, Éclairs & CraquelinIntermediate · 4 Hours · With Camille Laurent 10 Seats $175 Book
- Fri6:00 pm Cake DecoratingIntermediate · 3 Hours · With Margaux Petit 10 Seats $160 Book
- Sun10:00 am Chocolate & TemperingIntermediate · 4 Hours · With Élise Fontaine 10 Seats $185 Book
- Sat10:00 am Entremets & Mirror GlazeAdvanced · 6 Hours · With Théo Mercier 8 Seats $240 Book
- Sat2:00 pm Plated DessertsAdvanced · 5 Hours · With Camille Laurent 8 Seats $220 Book
See Every Masterclass
+26 Pastry ChefsTeach every masterclass
+26 Pastry ChefsTeach every masterclass
the fruit tart masterclass
A Spiral Of Fruit
Scroll, and the fruit finds its place: strawberries round the crust, berries winding to the heart, gold leaf last.
- Pâte SucréeBlind Baked, 170 °C
- Crème PâtissièreBourbon Vanilla
- The FruitOutside In, On The Curve
- The FinishNappage & Gold Leaf
a true delight
Taught By Our Chefs
From The Masterclasses
The Salon & School
- MondayClosed
- Tuesday7:30 am - 7:00 pm
- Wednesday7:30 am - 7:00 pm
- Thursday7:30 am - 7:00 pm
- Friday7:30 am - 7:30 pm
- Saturday8:00 am - 7:30 pm
- Sunday8:00 am - 2:00 pm
The Pastry School
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- 214 Mercer Street, New York, NY 10012
- +1 212 555 0186
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- Classes Of Eight To Twelve
- 4,800Students
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- 8Masterclasses
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- 6Pastry Chefs
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- 30Years
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the gift of a morning
Give A Masterclass
A voucher for any class, in marble, noir or gold leaf, sent on the day you choose and valid for twelve months.
you said about us
Testimonials
+124,800 StudentsHave baked at our bench
before you book
Questions
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Every QuestionNo: the Beginner classes start from the first weighing. Intermediate classes expect that you have baked the basics at home; Advanced ones are for confident bakers.
Everything you bake, boxed, and the recipes printed for your own kitchen. Lorem ipsum dolor sit amet, consectetur adipiscing elit.
Yes: a masterclass voucher is valid for twelve months and can be used for any class of the same price or less.
Move your seat to another date up to 72 hours before the class. Closer to the day, the seat can be passed to a friend.