Vegan pastry class with chef Anaïs Galpin

Fine Vegan Pastry

September 26-28, 2022 - 3 DAYS

Anaïs Galpin

Pastry Chef


Brooklyn, NY

$ 1260 $ 882
30% discount off all classes for north american cercle v members
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Discover how to create fine vegan pastry through the eyes of renowned vegan French Pastry Chef Anaïs Galpin.

Drawing from her experience training pastry chefs around the world, including a collaboration with Maison Ladurée in Beverly Hills on a plant-based menu, Chef Anaïs will teach you a wide range of vegan pastry techniques and tips so you can feel confident to impress your vegan customers. You will learn how to prepare the different components of vegan pastries, making taste and texture a priority.

Influenced by modern French pastry, her vision and aesthetics lean towards a minimalist and simple presentation, allowing for a surprise element within each recipe.

You will also gain a deep understanding of the world of vegan ingredient sourcing, taking the most seasonal and natural approach possible.


· Discover how to make modern and seasonal entremets, tartlets, travel cakes and cookies without using animal products typically used in pastry, such as dairy, eggs or gelatin.

· Become familiar with vegan ingredient sourcing, focusing on natural ingredients and seasonality.

· Learn a wide range of vegan pastry techniques and tips that will delight your customers.

Class price includes light breakfast and coffee in the morning, lunch each day, a class recipe book, apron, pen, a gift bag, diploma, as well as all materials, ingredients, and equipment needed for class.

Due to the Covid-19 pandemic classes no longer include a class dinner.

Anaïs Galpin, born and raised in France, had a sweet tooth from the start. Since early childhood, she held a special place in her heart for tarts, clafoutis and other classic French pastries. Her law studies and life in Canada first led her to begin her professional career practicing intellectual property law in Montreal. 

However, Anaïs wanted more opportunity to exercise her creativity through her culinary expression. Inspired by the necessity for a more compassionate way of making and consuming baked goods, she began her journey in plant-based pastries. Self-taught and curious, she started with traditional French recipes, turning them fully plant-based by re-defining the classical bases, such as butter, pâte sucrée, pastry cream, meringue and whipped cream. 

In the summer of 2019, she had the amazing opportunity to be involved, in collaboration with American chef Matthew Kenney, in the implementation of a plant-based menu for Maison Ladurée in Beverly Hills, California. She is currently pursuing various other collaborations and plant-based pastry consultations around the world, with chefs and restaurants alike.

Her vision and aesthetics are influenced by the modern French pastry; she leans towards a minimalist and simple presentation, allowing for a surprise element within the complexities of the pastry’s recipe.  

Anaïs has inspired the confidence of several renowned culinary institutions, chefs and bakers, including Maison Ladurée, Matthew Kenney Cuisine, Quebec pastry chef Patrice Demers and Matt Adlard. Her work has also been mentioned in several publications, including the Journal du Pâtissier, La Presse, VegNews magazine and the Forbes website.


If you cancel 45 days or more prior to the first day of class, you will be completely refunded. If you cancel within 45 days you will receive a 50% refund or 100% class credit to be used within a year of the cancellation date. If you cancel within one week of the class you will receive a 50% class credit to be used within one year of the cancelation date. 
We do our best to avoid canceling or rescheduling classes, however, please be aware that classes are subject to change due to conflicts, instructor illness, travel issues, etc. We will contact you immediately in case of any date changes or course cancellations. In the case a class is rescheduled or canceled we offer you the choice of a full refund or a class credit to be used within one year of the cancelation date. 
As Valrhona is not responsible for your accommodations we recommend booking refundable forms of transportation and accommodations, so if an unforeseen change occurs you will not be charged.

Covid Policy: 

Valrhona takes the health and safety of our students, instructors, and employees very seriously. To help address the risks posed by COVID-19, we are implementing certain protocols for classes held at our school and with our school partners. 

As of 4/13/2022, all students, employees, and instructors must follow the below protocols when attending an in-person class held by l’École Valrhona Brooklyn. Changes to our Covid policy will be communicated to students via email and posted on our website.

Please direct any questions or concerns regarding the below protocols to Danielle FitzPatrick, l’École Manager,

Before Attending a Class, Students, Employees, and Instructors Must: 

  • Before coming to visit, self-monitor for symptoms of COVID-19. For a list of symptoms please refer to the CDC Website here. If the student is experiencing any symptoms or circumstances of COVID-19 or is feeling sick, they are required to notify the l’École Valrhona Brooklyn team immediately and will be provided with a class credit to attend a future l’École Valrhona Brooklyn class.
  • 1-3 days before the first class date, provide proof of a negative COVID-19 rapid test result. Home tests are not accepted. Please email test results to Danielle FitzPatrick, l’École Manager, Your information will be kept confidential.  
  • If you are unable to attend class due to the requirements above, you will be provided with a credit for future classes, as determined by l’École Valrhona Brooklyn. 

During Class, Students, Employees, and Instructors Must: 

  • Refrain from physical touching. Students are prohibited from shaking hands, hugging or embracing, and cheek-to-cheek kissing. 
  • Wear face coverings at all times. Students are required to wear a face-covering at all times while in class, unless eating, outside, and engaged in social distancing, which means standing or sitting at least 6 feet away. 
  • Practice social distancing whenever feasible. 
  • Self-monitor for symptoms of COVID-19 and leave the class immediately if you experience symptoms. You will be provided with a credit for future classes, as determined by l’École Valrhona Brooklyn. 
  • Wash hands and/or use hand sanitizer. Wash your hands often with soap and water for at least 20 seconds or use hand sanitizer. 
  • Key times for handwashing include: 
    • Before and after class 
    • After blowing your nose, coughing, or sneezing 
    • After using the restroom 
    • Before eating or preparing food 
    • After putting on or touching face coverings. 
    • Avoid touching your eyes, nose, and mouth. 
    • Cover your sneeze or cough. Cover your mouth and nose with a tissue when you cough or sneeze, or use the inside of your elbow. 

Failure to comply with any of the above precautions will result in removal from class, with no class credit given. Valrhona and its partners reserve the right to remove students from class at their own discretion. 

We thank you for your understanding and patience as we adjust to this new normal. Please direct any questions or concerns you may have about keeping our employees and clients safe to our l’École Valrhona Brooklyn team at

Chef referral program

Refer a friend for l'Ecole Valrhona Brooklyn 2021 professional class and receive a $200 credit

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