Ages 13-17
1:30 PM - 5:30 PM (5 days, Mon-Fri)
*Please put the child's name & age in the "notes" section when you check out.
This is our most advanced camp: Over five afternoons, students work with professional French pastry techniques and ingredients creating classic French pastries, building fillings from scratch, mastering piping methods, and executing the kind of precision work that defines French patisserie. Students receive personalized, chef-level instruction and more time to perfect every detail.
Throughout the week, students will work through French macarons with meringue and flavored buttercream, pâte à choux, cream puffs with pastry cream, croissants and pain au chocolat, and a final Cream Puff Challenge showcase on Friday. This is French pastry — the real thing.
Students will develop serious pastry skills including kitchen safety, measuring, mixing methods, oven techniques, recipe reading, mise en place, time management, and cleanup — with a level of independence and expectation that matches the challenge of the material.
Menus will be emailed the week prior to camp and a booklet of recipes will go home on the last day of camp.