French Pastry Sharena Fabrika - International School for Gastronomy and Heritage Crafts

Overview

Step by step, you will learn to master the techniques that form the backbone of the pastry arts: pâte à choux and éclairs, puff pastry, fruit tarts, brioches, entremets, macarons, petits gâteaux, and chocolate bonbons. Each recipe becomes an opportunity to sharpen precision, creativity, and consistency – whether you are piping delicate choux, laminating layers of puff pastry, or tempering chocolate to a perfect shine. Along the way, you will also explore complementary skills like custards, creams, and decorative elements that transform pastries into professional-level creations.

Beyond the kitchen, the program covers theory in entrepreneurship, kitchen organization, food safety, and commercial presentation – essential knowledge for anyone who wants to work in a professional pastry shop, café, or catering business, or even to start their own venture. Every training day follows a clear rhythm: a chef’s briefing, step-by-step demonstration, guided production, and finally, a convivial tasting session to refine your palate and evaluate quality.By the end of the program, you won’t just know how to bake pastries — you’ll understand how to work like a pastry chef, organizing your time, managing supplies, and presenting your products with both skill and artistry.