PASTRY COURSES

Mastering Pastry & Viennoiserie: A Delicious Coffee Shop Experience

March 18-20, 2025 - 3 days

François Daubinet

Guest Chef

@francoisdaubinet
$ 1570 $ 1099
30% discount off all classes for north american cercle v members
Interested in participating in the class Have questions ? Email ecolebrooklyn@valrhona.com

Join us for an exclusive hands-on class led by world-renowned pastry chef François Daubinet, whose impressive background includes prestigious establishments such as Paris’s Hôtel de Crillon, the three-Michelin-starred Plaza Athénée, the two-Michelin-starred Le Taillevent, and the famed Fauchon patisserie. Recently relocated to Los Angeles, Chef Daubinet is embarking on exciting new ventures, including a collaboration with Guillaume Guedj, owner of Hollywood’s popular Mr. T Cafe.

In this class, Chef Daubinet will teach his techniques for crafting irresistible treats, from selecting premium ingredients to mastering the secrets of artisanal baking. Learn how to design a diverse and enticing sweet menu that will delight your customers and elevate their café experience. Dive into the latest trends, preparation methods, and presentation tips that make all the difference!

Class will also include a collaborative aspect with a local coffee roaster. More details to be provided closer to the class date.

Please note this class is open to professional chefs only.

OBJECTIVES:

  • Learn essential techniques for creating high-quality pastries and viennoiseries.
  • Discover how to harmonize tastes and textures to create products that stand out and captivate customers.
  • Familiarize yourself with key ingredients and alternatives to ensure consistent and optimal quality.
  • Learn to design a pastry and viennoiserie menu that grabs attention, retains customers, and contributes to coffee shop profitability.
  • Explore best practices for presenting items in a way that enhances their appeal and draws customers in.

Schedule:

8:30am-9:00am: Arrival & light breakfast

9:00am – 12:30pm: Class

12:30-1:30pm: Lunch

1:30-5:00pm: Class

These times are approximations and may vary. Please note that class may go over the allotted time to cover all the class material. As a result, we do not recommend booking travel that will require you to leave class at 5pm or earlier. Please keep this in mind when arranging your travel.

What’s included in the class?

  • A recipe book with all recipes and relevant methods or techniques (varies based on class theme).
  • A diploma that certifies you have successfully completed the course.
  • Light breakfast and catered lunch each day.
  • Cocktail hour after first day of class.

Chef Referral Program

Refer a friend for a l’École Valrhona Brooklyn 2025 professional class and receive a $200 credit to use towards a 2025 class, your friend will also receive a $200 credit to use towards the class they sign up for!

At 36, François Daubinet has crafted a remarkable path in the world of pastry. Born in Thionville, Lorraine, and raised in Burgundy, he honed his skills through eight rigorous years with France’s esteemed Compagnons du Devoir. His journey first led him to the United States to join New York’s iconic Financier Pâtisserie, before returning to Paris to refine his craft under Jérôme Chaucesse at the Hôtel de Crillon* and then with Christophe Michalak at the Plaza Athénée***. As Michalak’s right-hand in launching the Michalak Masterclass, François solidified his reputation as an emerging talent in the pastry arts. 

In 2015, François Daubinet took on a prominent role as head pastry chef at Le Taillevent**, a landmark of Parisian fine dining, where his creative direction drew widespread acclaim. Two years later, he joined Fauchon to lead international sweet creations, bringing a fresh wave of innovation to the storied French brand with refined lines and daring flavors. 

A contemporary art enthusiast, François is now channeling his passion into personal projects that blend artistic expression with bespoke culinary experiences. His debut book, Inspirations, showcases his distinctive approach to pastry. His latest venture takes him to Los Angeles, where he has recently opened his first location in collaboration with Guillaume Guedj, founder of the acclaimed restaurant Mr T, a way of showcasing his pastry vision in the U.S 

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. 

 *Offer cannot be combined with any additional discounts. Only eligible for classes taught in the United States.*

Contact us at ecolebrooklyn@valrhona.com for more details!