TOP 10 BAKING CLASSES IN MONTREAL, CANADA - PAGE 4

Come to the French patisserie boutique that specializes in classic macarons with a modern touch and carries its own line of organic loose leaf teas.

Have a tasting at the end of class, and then take a box full of macarons home with you! No experience is needed. Come along or bring your date and get ready to learn a new skill.

You’ll be amazed at how easy this gorgeous french dessert is, and how incredibly impressive it looks. You’ll be making absolutely everything from scratch, and the chef will answer any questions you have along the way.

Imagine being able to create your ideal chocolate bar, with the flavors that delight you the most. This is precisely what our fun and delicious workshop offers you!

You can come and decorate cookies every Sunday with family, friends, for a shower, for a bachelorette or for a kid's party in our shops in Montreal (Ahuntsic, 2 steps from Laval) or directly at home with our mobile teams.

Preparation and decoration of shortbread cookies, preparation and decoration of marshmallow fondant figurines, of shortbread cookies mosaic, rainbow cake, preparation and decoration of animal cupcakes, painting on cookies, rice-crispies emojis patties, meringues and more.

Deco-1 Foundations is where everyone begins their cake decorating journey with us. Laying the foundation for everything you need to know to build the muscle memory required for consistent pipe work.

Van Leer compound Chocolate by Barry Callebaut has a beautiful shiny finish and snap. Compound Chocolate is widely used by professionals and home hobbyists for its versatility and workability.

DECO-2 Foundations builds on the technical skills learned in our first course. We focus on many additional piping techniques including floral, scroll work, swiss dots, cornelli lace, garlands and basket weave. This course highlights practical use of your tools over theory. Class notes will be provi...

Will allow you to acquire the knowledge, skills and attitudes necessary to evaluate the physicochemical qualities of a dough, choose the raw materials according to the bakery products, determine a recipe production, prepare ferments and knead dough, cut, ball and shape dough, prepare and shape brea...