The Art of Pastry

I attended the master series at the San Clemente location for 18 weeks. Stephane Treand is a world renowned pastry chef and we are lucky to have him here, helping to teach his passion. Stephane has great charisma and is a pleasure to work with and his entire staff is very friendly and accommodating. I felt that the environment inside the class was focused on learning and practicing the art of pastry in a stress free environment where both amateur and advanced students could work together.
I look back at my classes with Stephane Treand as a very positive and fun experience. Stephane was given the prestigious title Meilleur Ouvrier Français, or MOF. This title can be obtained only after difficult exams in theory and practice. I look forward to evolving my pastry skills further in the future with more classes from Stephane and his staff at the Art of Pastry school. His facility was very clean and professional, with enough culinary equipment to make any pastry connoisseurs mouth water.

If you want to become a professional chef or just have fun with French baking,
Pastry school
is a must school to go.
I had made macaron many times but I still learned so much with MOF chef Stephane.
He is the best French Pastry Chef and teacher in town.
Sign up for class today. You’ll never regret it.
Dee, irvine

I took the 24 week professional chef course at the art of pastry school. It was an amazing experience to be trained by the world renowned French Chef Stephan Treand/​MOF.
The school and equipments are top notch and the expertise and professionalism of Chef Treand is unmatched. I cannot recommend the school enough.

Simply put… AMAZING!!!
Go see for yourself, top notch facility & equipment and a world pastry champion/​MOF, what’s not to like???

I took the Macaron class, it was great! I was so impressed by the school and all of it professional pastry equipment.
As a Pastry Chef, I am always looking for refresher classes, I have to say I was very scared of making macarons, but after the class I was gleefully amazed that I can now make these little french jem of a cookie .
I am especially glad I didnt have to go to the east coast for a class, and that the school is only a 1 hour away from me and Chef Stephane was calm and ready to teach .
I highly recommend anyone who needs a refresher course or wants to learn something new, head down to the school.

I owned so many books on how to make macarons but hands-​on and visualization are the ways to learn. So I decided to take a Macarons Class with Chef Stephane. The facility is very clean and the equipment are up to date and high-​end.
All ingredients were already prepped. Chef Stephane did a demo and explained very thoroughly on how to make macarons and fillings. After the demonstration, I was making macarons while Chef Stephane walked around, answered questions, and made sure students understood the techniques.
I learned so much from Chef Stephane. I was able to produce beautiful macarons at home using the techniques I learned from the class.