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Patisse was created to bring the baking style & traditions of Paris to Sydney. Our goal is to continue the traditions of classic baking whilst using only the best of local produce available. Tradition & quality are the benchmarks for our business – in essence imparting “The Art of Pastry”. As you enjoy this blog you will see the many varied aspects of our company. From our Patisserie to our cooking class program and food tours we are committed to offering only a superior quality product. The team of Pastry Chefs lead by Executive Chef Vincent Gadan together with Owner & Director Michelle Guberina look forward to sharing their love of pastry with those devoted to the worship of sweet treats.

Saturday, November 13, 2010

Ecole Bellouet Conseil

Thanks to Beatrice Levanti who; with her husband Olivier; used to operate the French Gourmet Academy in Mosman I paid a visit toBellouet Conseil which is a Patisserie Cooking School for Professionals and those who want to be professionals: They run two and three day courses for Professionals who want to touch up on their skills and see the Parisien Pastry Trends. They also offer three month accredited courses for those who want to become pastry chefs and I happened to visit on the day that the current batch of students were graduating so it was champagne for everyone. Some fabulous macaron towers on display and wonderful icecream presentations.







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