Summer Pastry Training School in France

Ecole Nationale Supérieure de la Pâtisserie, Southeast France:
The L’École Nationale Supérieure de la Pâtisserie in Yssingeaux, in the Haute-Loire department, in southeast France near Lyon is a highly acclaimed pastry school run by the best Chefs in the world. We are a historic school with 25 years of experience in training the best Pastry Chefs in the world. We train as many as 1200 professionals, students and amateurs every year and are recognized by the Bakers and Pastry Chefs as a leading school.

Email: Contact us here

Over 50 instructors visit the school every year leading to an experienced network of Pastry Chefs receiving their qualifications through us. Many have won the « Meilleur Ouvrier de France » prize.

- Unmatchable facilities
- 4 specialized laboratories dedicated to professional training
- 1 pedagogical laboratory for the training of future Pastry Chefs
- Lessons can be translated into other languages
- An extraordinary Castle
- Completely renovated in 2008
- 28 high-standard rooms and a Restaurant
- Free high-speed Internet access
- Lounge bar, Conference rooms, Library
- Swimming pool, tennis courts, fitness center, forest trails

To celebrate its 25th anniversary, the ENSP proposes the first intensive and international Pastry Program in Europe. Come and discover the art of pastry and bakery in a unique and comfortable environment in France. You will share your passion with students from all over the world. During two months, you will be taught by the best pastry chefs. They will provide the best knowledge from the fundamental bases to the latest trends.

The Course:
- Exclusive 300-hour program
- Mainly hands-on
- International Environment
- English language
- Small classes
- Morning and afternoon sessions
- Five days a week, during 8 weeks
- Trips to nearby great restaurants and cities

Accommodation will be provided in bungalows in a vacation community located within a ten-minute walk from the school. A bungalow accommodates a maximum of 5 participants, and comprises a kitchen and a bathroom.

For me dessert is also the last punctuation mark of the meal, a signature. Like the last period on a pleasurable page we turn, but that should remain engraved in our memory.
Alain Ducasse