Brioche cappuccino, croissants bicolores or vanilla and chocolate focaccia bread were on display last friday during the demonstration for the Advanced Professional program in French Pastry students from Chef Cyrille Van Der Stuyft, Meilleur Ouvrier de France Baker of 2015. Chef Van Der Stuyft is a a regular at FERRANDI Paris on our international programs, always willing to teach and share his knowledge and skills. The students who assist the chef in making delightful pastries such as the fleur Rhubarbe, the petit goûter or the brioche parisienne had a wonderful time. What a treat!    

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