Our students are optimally prepared to pursue a career in pastry after learning to use the finest ingredients and equipment and receiving intensive hands-on instruction from internationally acclaimed master pastry chefs. Whether in our full-time certificate programs or a Continuing Education course, students are personally mentored by experts in their crafts. The French Pastry School’s goal is to transmit the knowledge, commitment, and passion necessary for our students to continually elevate the art of pastry.
The French Pastry School is the premier international institution of baking arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker, Jonathan Dendauw, United States Master Baker Jeffrey Hamelman, and Didier Rosada.
The French Pastry School offers you the rare opportunity to learn the art of baking in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best baking techniques, tools, and ingredients. Our school is dedicated to the art of baking, and it is our goal to be the finest baking school in the United States, producing the best-prepared professionals entering the industry.
The French Pastry School is approved by the Division of Private Business and Vocational Schools of the Illinois Board of Higher Education (www.ibhe.org), 431 East Adams, 2nd Floor, Springfield, Illinois 62701-1404, Phone: (217) 782-2551.
Nationally Accredited by ACCET (Accrediting Council for Continuing Education & Training)