On Thursday, June 27th the students of FERRANDI Paris’s Advanced Professional Program in French pastry held a pop-up boutique in the School’s Concept Lab. Througout the 8-week program, students worked in groups to create a line of desserts to be sold. Following this year’s theme of ‘Summer Fruits’ students had to come up with seven different petits gateaux ideas, as well as 2 verrines. The boutique concluded the two-month Advanced Professional Pastry course, designed to provide individuals with experience in French pastry with a set of advanced-level skills, as well as the possibility...

The joint program between FERRANDI Paris and Le Monde Institute for Tourism...

From June 25th – July 12th, FERRANDI Paris hosted a group of 14 Japanese...

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