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.
Learn the fundamental techniques and take the first step in the wonderful world of professional pastry making!
A discussion on the importance of ingredients, how to source them and which kitchen tools will elevate your breadmaking. Recipes, tips and techniques are provided to ensure your success in your own kitchen.
Learn the foundations of professional baking and earn your apprenticeship Level 1 while still in high school
In order to satisfy customers, you will make a variety of products, such as desserts with creams and fillings, desserts, petits fours, cakes and fine or commercial pastries, taking into account the specificities of the appropriate preparation and cooking processes
Prepare and sample a variety of delicious sweet-and-savoury treats and work with puff pastry and phyllo dough in this interactive learning experience with Chef Jennifer Hillis
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