Unlock the secrets to mastering classic doughs such as pate brisée, pate sablée, pâte à foncer and fillings, such as rhubarb and strawberries, black currants, pistachios, and more. You’ll go home with what you bake in class.
DurationUnlock the secrets to mastering classic doughs such as pate brisée, pate sablée, pâte à foncer and fillings, such as rhubarb and strawberries, black currants, pistachios, and more. You’ll go home with what you bake in class.
Our mission is to help people learn the secrets of the culinary arts and discover the richness of the National Capital Region’s terroir through its food, food producers, artisans and partners, all in a pleasant and memorable ambiance that only C’est Bon can offer.
C’est Bon has been operating as both a cooking school and food tour company since 2009. In 2016, founder Chef Andrée Riffou passed the C’est Bon torch on to Chef Georges Laurier and entrepreneur Stefanie Siska.
Georges and Stefanie wish to express their profound gratitude to Chef Andrée for inspiring residents and tourists of the National Capital Region alike to discover the great joys of cooking and plenitudes of our terroir foods.
During this unique, hands-on class you’ll learn a little bit about the history of the macaron, how to properly macaronage, techniques and flavour creation for making the perfect airy macaron.
If you've ever wanted to learn how to make the elusive French macarons you've come to the right place!
This course is designed for individuals who want to be employed as an assistant bakery/pastry chef or bakery/pastry preparation assistant in hospitality/catering operations.
You will learn to make the perfect hamburger bun and other styles of bread rolls from start to finish. These buns and rolls use only basic ingredients, but with superior results that you can easily achieve in your own kitchen at home.
This training, lasting 1350 hours, will allow you to acquire the knowledge, skills and attitudes necessary to select, use and maintain pastry tools and equipment, classify and use raw materials, prepare the ingredients of various recipes, make doughs, mixtures, fillings, creams, derivatives, pies, ...
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