The Pastry Academy by Amaury Guichon is open! To ensure the health and safety of our students we are taking every possible precaution to exceed health and safety standards.
Pies and Pound Cakes! Both traditional and modern approaches will be explored on these two pastry types. At this time of the program we begin to let our creativity flow. We will learn a handful of different dough variations. During this time we will also overcome the challenges of puff pastry! Parisian Flan, chocolate tarte, apple tatin and vanilla mille feuilles are some of our favorites during this module, but you never know which pound cake will “take the cake” with the expansive flavor and decor possibilities.