---
title: "Professional Specialization Courses in Baking & Pastry Arts by Lavonne - mytribe"
description: "Master your craft with professional specialization courses at Lavonne. Dive deep into artisanal bread making, bean-to-bar chocolate, or gelato. Earn your City & Guilds certification and launch your career. Book your seat now!"
canonical: https://mytribe.in/lavonneacademyindia/professional-specialization-courses
last_updated: 2025-08-30
---

# Professional Specialization Courses in Bengaluru

By [Lavonne](https://mytribe.in/lavonneacademyindia) · We offer hands-on specialization courses in bread, chocolate, and gelato with international certifications and real industry experience.

## Locations

At academy in Domlur, Bengaluru

### Visit at

- Academy at Domlur, Bengaluru (close to Indiranagar, Embassy Golf Links Business Park, Koramangala, Halasuru, Old Airport Road, MG Road)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### Professional Gelato & Frozen Desserts Course

Carpigiani-certified training split between 2 weeks of technical lab work and a 2-week mandatory commercial internship.

Typically ₹1.5-1.6L per course (4 weeks) (estimate)

#### A) Global Partnership & Structure
* **Affiliation:** Delivered in association with **Carpigiani Gelato University, Italy**.
* **Weeks 1-2:** Hands-on lab learning at Lavonne Academy.
* **Weeks 3-4:** Mandatory internship at 'LICK' (commercial ice cream kitchen) for bulk production experience.

#### B) Curriculum Highlights
* **Science:** Balancing recipes for texture, overrun (air incorporation), and anti-freezing power.
* **Menu:** Italian Gelato, Sorbets (fruit/dairy-free), Popsicles, and Plated Frozen Desserts.
* **Techniques:** Flavor infusions, caramelizing fruits, and creating ripples/sauces.
* **Waffles:** Fabrication of fresh cones and baskets.

#### C) Infrastructure & Tools
* **Machinery:** Hands-on operation of commercial batch freezers and pasteurizers.
* **Ingredients:** Fresh dairy, fruit purees, stabilizers, and sugars provided.
* **Kit:** Standard uniform and tasting tools included.

### Specialized Artisanal Bread & Doughs Course

200-hour intensive program covering sourdough, viennoiserie, and gluten science with dual certification and a flour mill field trip.

Typically ₹1.6-2.6L per course (4 weeks) (estimate)

#### A) Program Scope & Certification
* **Duration:** 4 Weeks (200 Hours) of full-day practicals and theory (Mon-Fri).
* **Certification:** Dual certification from Lavonne Academy and **City & Guilds, London** (Level 2 equivalent).
* **Station Type:** Individual hands-on stations where you prepare your own doughs from scratch.

#### B) Core Curriculum
* **Baking Science:** Theory on gluten development (Glutenin/Gliadin), fermentation, and flour analysis.
* **Classic Breads:** Sourdough, Baguettes, Ciabatta, Focaccia.
* **Viennoiserie:** Temperature-controlled lamination for Croissants, Danish pastries, and Brioche.
* **Specialty:** Savory bakes, Indian breads (Parottas), and artistic bread showpieces.
* **Field Trip:** Educational visit to a local flour mill to observe grain processing.

#### C) Student Kit & Infrastructure
* **Equipment:** Access to Spiral Mixers, Deck Ovens, and Proofer Chambers.
* **Tools Provided:** Professional kit including lame, dough scrapers, digital thermometer, and serrated knife.
* **Uniform:** Branded Chef's Jacket, Apron, and Skull Cap.
* **Ingredients:** Premium imported flours, high-fat butter, and fresh yeast provided.

### Bean-to-Bar Chocolate Immersion Course

Hybrid program with a 2-week inclusive cocoa farm stay for processing training and 2 weeks of academy-based production.

Typically ₹1.8-2.3L per course (4 weeks) (estimate)

#### A) Hybrid Location Structure
* **Phase 1 (Farm):** 2 weeks onsite at a Cocoa Farm (e.g., Mysore).
* **Phase 2 (Academy):** 2 weeks technical training at the Lavonne campus.
* **Certification:** City & Guilds (London) Certification.

#### B) Farm Stay & Processing
* **Inclusions:** 14-day accommodation and meals included during the farm phase.
* **Curriculum:** Harvesting cacao pods, fermentation science, drying, and stone grinding using melangers.

#### C) Advanced Production (Academy Leg)
* **Chocolaterie:** Tempering techniques, Ganache formulation, and shelf-life science.
* **Products:** Bonbons (molded/enrobed), Truffles, Dragees, and Chocolate Bars.
* **Artistry:** Chocolate showpieces, airbrushing with cocoa butter colors, and Gianduja making.
* **Equipment:** Use of polycarbonate molds, enrobers, and guitar cutters.

#### D) Kit & Materials
* **Tools:** Specialized dipping forks, metal scrapers, and thermometer.
* **Materials:** Unlimited access to cacao beans and couverture chocolate (e.g., Callebaut).

## About Professional Specialization Courses

### Why Specialization at Lavonne Feels Different

If you ask me, life’s all about “Khavanu Pivanu Majja Ni Life!” (Eat, Drink, Live Life!). I see chasing your dream as the main thing, and our Professional Specialization Courses are for those who want to go all-in, not just dip their toes. 

### What Makes Our Courses Stand Out

- No boring theory marathons - full hands-on, practical kitchen time.
- Not your everyday classes: think international experts, world-class partners, and legit, deep-dive learning.
- For those done with just competing, and ready to create something original.

### Our Course Lineup

- **Artisanal Bread Program**: Four weeks of dough, ovens, and real masala (fun). You’ll master everything from sourdough to world breads. The artisanal bread baking certification is dual - Lavonne and City & Guilds, London.  
- **Chocolate Immersion**: Two weeks at a Mysore cocoa farm, two weeks in our academy. Full bean-to-bar chocolate making course with City & Guilds certification.  
- **Gelato Program**: Learn authentic gelato training in two weeks, then intern at LICK for two more. Partnered with Carpigiani Gelato University, Italy.

### Real Talk

It’s intense, sometimes you’ll feel like “Bas, ho gaya!” (Enough, I’m done), but the skills you walk away with are next level. You’ll get certified, and more importantly, you'll actually know your stuff when you walk into the industry.

## Highlights

Browse through Lavonne's best work.

### [Featured](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/featured)

- [Video: This is where the magic happens. Watch as we transform enriched dough into a decadent chocolate babka, complete with a glossy chocolate dip and delicate garnishes. Our four-week Artisanal Bread Program teaches you the skills to master complex creations like this, from lamination to final presentation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1f7b180f-1711-4afc-8cf9-e791779b0088)
- ![Our Chocolate Immersion course is a true bean-to-bar journey. We take our students to a cocoa farm in Mysore to understand the origins, harvesting, and initial processing of cacao before they ever step into the kitchen. This is how you truly learn the craft of a chocolatier.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d2becfd4-1e9b-4f11-861c-99b405b63ca7)
- [Video: The energy is electric when a master is in the house! Our students were completely captivated during this exclusive gelato masterclass with Chef Matteo Casone from Italy. This is what our Gelato Program is all about: learning authentic techniques from the world's best.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f5a3e81d-75bb-48c7-babd-fab9a32966ad)
- [Video: We believe in pushing creative boundaries. This 'Robo Chef' is a 72-hour project, a 7-kilo chocolate sculpture built by our diploma students. It’s an intense, hands-on challenge that combines artistry, engineering, and teamwork, turning concepts into incredible edible art.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6a79d3a4-e14b-4a65-b73c-96c66fc9bce1)
- ![Welcome to our state-of-the-art academy in New Delhi. We've designed our kitchens to be a professional, inspiring, and fully equipped space where you have everything you need to hone your craft, from individual workstations to top-tier baking equipment.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1c1fd8a9-813e-4c3b-b975-57521db8da63)
- [Video: I am thrilled to announce our brand new, four-week, hands-on program on artisanal breads. We will cover everything from the basics to advanced viennoiserie, sourdoughs, and international breads. It's going to be full of learning, new techniques, and a lot of fun.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3ca1f605-09f7-4026-93c2-88f039bff7b8)
- ![We are incredibly proud of our student Ashwitha Police for winning the Bronze medal at the 47th WorldSkills Competition in Lyon, France. This is a testament to her talent, dedication, and the world-class mentorship we provide to help our students achieve global recognition.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/81005202-9dfd-4232-ae08-aef3a4b61974)
- [Video: To truly understand bread, you must first understand flour. We take our students on field trips to local flour mills to see the entire process firsthand, from grain to the finished product. This foundational knowledge is what separates a good baker from a great one.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ab5025af-edfb-4a80-837b-29d337edd589)

### [Artisanal Bread & Crafted Doughs](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/artisanal-bread-crafted-doughs)

- [Video: Get ready for our brand new, four-week Artisanal Breads & Crafted Doughs program. This hands-on course covers everything from basic theory to advanced techniques for creating world-class breads, viennoiseries, and sourdoughs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ded8ff64-336b-44ee-86b8-7037e9474920)
- ![Here are the core modules for our 4-week Artisanal Breads program. This comprehensive curriculum covers the theory of baking, enriched breads, puff pastry, viennoiserie, sourdough, and even a bread showpiece, ensuring you graduate with a complete skill set.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/29ceb7a0-9b07-4c76-83c9-b70234a0feb7)
- [Video: Perfecting the croissant roll is a crucial skill. Here, I demonstrate the 'smudging' technique to seal the dough, ensuring no holes form during proofing for that perfect, layered structure. It's these details that elevate your viennoiserie.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f0f08271-d808-4b09-8acf-17a7bf359668)
- [Video: A stunning buffet of breads, all created in our academy. This is the result of our students' hard work, showcasing a variety of techniques from kneading and proofing to baking. You'll learn to make everything from crusty baguettes to soft rolls.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/56ae176e-81b4-48bb-8043-37e9dd7ebd6d)
- [Video: Learn to make these incredible Hazelnut Cruffins from scratch. This video breaks down the entire process, from making the laminated croissant dough and chocolate frangipane filling to the final dark chocolate coating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/66ddb22a-9f52-493e-b871-90b69fc8d480)
- [Video: This recipe guide shows you how to create a rich, soft Chocolate Brioche. We walk you through the process step-by-step, from mixing the dough with Callebaut cocoa powder and chocolate callets to portioning, proofing, and baking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/952c280b-6845-4b0d-8380-306292068524)
- ![A close-up of a mango Danish being prepared during a two-day Viennoiserie workshop for the talented pastry chefs from The Oberoi, Bangalore. We believe in collaborative learning and sharing our expertise with industry professionals.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/22d9505f-c584-4689-8caf-26f399aa7c43)
- [Video: How do you judge a perfect baguette? I walk you through the five key steps: evaluating the crust, crumb texture, nutty aroma, balanced taste, and springiness. This is the kind of detailed knowledge you'll gain in our bread program.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1430bbb3-9f4b-4292-b866-00a5a42d7763)
- [Video: Shaping dough is an art. In this quick tutorial, I show our students how to create a perfect single knot for dinner rolls. It's a simple but essential technique for creating beautifully presented breads.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/19939acc-3074-454c-9f71-f1b345233b3c)
- [Video: Ever wonder why we score bread? I explain the science behind it. Scoring creates a vent for carbon dioxide to escape, which allows the bread to rise evenly, maintain its structure, and develop a beautiful, crispy crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb1e37b2-5250-4f1f-aab1-0539cdd49c06)
- [Video: Let's talk about the science of gluten. I break down how gliadin and glutenin, two proteins in flour, combine with water to form the gluten network that gives bread its structure and elasticity. Understanding this is fundamental to baking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/effa16c7-e057-449e-a6bf-cdb3e73112f7)
- [Video: Why do you need to rest your dough after cutting it? I explain how the gluten network gets stretched and broken during portioning. Resting allows the gluten to relax and reform, which is crucial for the final texture of your bread.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1d19fe1a-294a-4870-99e8-3da767b2b50d)
- [Video: Here's a little history lesson on bread scoring. I explain how the practice originated in the era of communal ovens, where bakers used unique scores to differentiate each family's loaves. It's a tradition rooted in practicality.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/78bc7efc-593c-4a76-8a09-c1e2700275e6)
- [Video: A glimpse into our International Breads class. Students are busy measuring, mixing, kneading, and shaping various doughs, from braided challah to perfectly round buns. It's a day filled with hands-on learning and delicious results.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a3cbc9c7-2ae1-472f-9456-7c54243d99dc)
- [Video: The countdown to the perfect croissant. This video captures the intense focus and precision required in our croissant workshop, from sheeting the dough to the final, golden-brown bake.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0f61a4c1-3022-483a-8292-03d4d810d6dd)
- [Video: There's nothing more satisfying than a perfectly baked viennoiserie. This video showcases the beautiful, flaky layers and rich fillings of pastries made in our classes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3b3e4b35-caae-456a-8081-59431188a639)
- [Video: The joy of success! Our students proudly show off their perfectly baked croissants and pastries. This is what it's all about: learning, creating, and celebrating together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0432728b-6b27-4628-87e4-41475bf5e28d)
- [Video: The best part of baking is tasting your own creation. The looks of pure, unfiltered joy on our students' faces as they bite into the bread they just made says it all.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d2918f85-3dc0-498e-bdd9-dbb6313e8496)

### [Bean-to-Bar Chocolate Immersion](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/bean-to-bar-chocolate-immersion)

- ![The journey of our Chocolate Immersion course starts at the source. This collage shows the vibrant cacao pods, the harvest, and the meticulous process of extracting the beans on the farm in Mysore.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/31b5f21c-388c-41ed-991f-8172f1d6c07f)
- ![A truly immersive experience. Our students get to taste fresh cacao pulp straight from the pod, a flavor you can't find anywhere else. This is part of understanding the complete lifecycle of chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d2f2572b-ce11-4c7d-a8fd-726f3ecc1581)
- ![It all begins with a single, humble cacao bean. Here, we examine the quality of roasted beans, a critical step in developing the flavor profile of the final chocolate bar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d88a1bbe-cb24-4426-89ae-89e6276ac304)
- ![A close-up of perfectly roasted cacao beans. The roasting process is where the chocolatier's artistry truly begins, unlocking the complex aromas and flavors hidden within the raw bean.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/604c679a-cb52-4f9c-b2a2-c8318dea742d)
- ![The grinding process in a melanger, where roasted cacao nibs are slowly refined into smooth, liquid chocolate. This can take hours, even days, to achieve the perfect texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7dd46297-90bf-4845-925b-18538df495f1)
- ![The transformation is mesmerizing. You can see the texture of the chocolate changing in the melanger as it becomes smoother and more fluid, developing its final, silky consistency.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c25a412d-b586-4063-a4b0-79187cdb1582)
- ![Master Chocolatier Olivier Fernandez demonstrates the art of working with freshly made chocolate. Learning from such experts is a core part of our program.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e8ce5de0-6594-462d-9637-6bbf15de916f)
- [Video: Understanding the science of tempering is key for any chocolatier. This video explains why tempering is necessary to stabilize cocoa butter, showing the visual difference between untempered chocolate with blooms and perfectly tempered, glossy chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b6c73a3-d85f-4894-af71-9b24a965ceaa)
- [Video: A satisfying look at the process of tempering milk chocolate on a marble slab. This traditional method allows for precise control over the cooling process, ensuring a perfect snap and shine in the finished product.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ac4a25c8-2a3d-4d44-a413-68c463f30752)
- [Video: Learn how to make luxurious Soft Caramel Sea Salt Bonbons with this recipe tutorial. We show you how to create the ganache using Callebaut Gold chocolate and pipe it into bonbon shells for a professional finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b26f92f-264f-47f8-b6f7-cd1e880590db)
- [Video: These beautiful bonbons are inspired by tropical birds. Each one is a miniature work of art, showcasing advanced coloring techniques and featuring unique flavor combinations like Thai Ginger Lemon and Habanero Chili.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c2460de2-eb1d-4413-b5f1-03b41f0a8461)
- !['Fulmen', meaning lightning. These bonbons capture the dramatic pattern of a thunderstorm using advanced airbrushing and coloring techniques taught in our chocolate classes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/64d8c215-2f33-4ee4-86ea-d6eef651cac2)
- !['Litore', meaning coast. These chocolate bars beautifully replicate the gradient of a beach meeting the ocean, a perfect example of how we draw inspiration from nature to create edible art.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3fabdcc6-d47d-4c6f-b6b3-3a865d0ad5d4)
- !['Ignis', meaning fire. The design on these bonbons mimics the flickering flames and glowing embers of a fire, created with intricate cocoa butter coloring methods.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/690ab7c5-752e-4a8d-8ef7-fdc941cb2837)
- !['Silva', meaning forest. These chocolates capture the dappled light and rich greens of a dense forest, showcasing how to create complex, layered patterns.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e2f427e6-54c9-497a-b30f-ceab13f986f9)
- !['Lignum', meaning wood. The detailed wood grain effect on these chocolates is achieved through careful layering of different colored cocoa butters, a technique our students master.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb446e88-b90b-4052-9179-83363fa4aba8)
- !['Flos', meaning flower. These delicate bonbons are inspired by blossoms, combining subtle color gradients and intricate patterns to create a beautiful, edible flower.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dbe2378e-879f-4f9b-b6c3-fdaf2cb29cbe)
- [Video: The best part of the day is always the tasting. Our students enjoy the delicious results of their confectionery workshop, sampling the chocolate bars and bonbons they created.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/24f052cc-d78b-4bda-bd7e-acbadc4f96d5)
- ![We are always pushing the boundaries of what's possible with chocolate. Here, we're using liquid nitrogen to create unique textures and forms in one of our experimental sessions.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/451afa97-bb65-4b3e-8c75-ae81bac1082f)
- ![Experimenting with flavor is at the heart of what we do. Here, we are grinding dried chilies to infuse into a chocolate recipe, exploring the balance of sweet and spicy notes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/76671bd6-c89a-4fb5-b0ad-ea6ee0451d3a)
- ![This stunning shard of black pepper brittle is a result of our recipe development sessions. We teach our students how to think outside the box and combine unexpected ingredients with chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/87ba11c9-41b8-423d-a103-c6132cbc9498)
- [Video: We are proud to announce our official partnership with Callebaut. Our academy is always stocked with the finest Belgian chocolate, ensuring our students learn with the best ingredients in the industry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cdfb5346-6b0c-4710-bdba-96553cdc7c18)
- [Video: A behind-the-scenes look at a shoot for the 'Born Original' documentary, highlighting Chef Vinesh Johny's contribution to the culinary world through his work with chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5306f001-f57e-4309-8b20-93a5a0b9cf55)

### [Authentic Gelato Program](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/authentic-gelato-program)

- ![We were thrilled to host an exclusive Gelato Masterclass with the incredible Chef Matteo Casone for our students. This is the level of international expertise you can expect from our program.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/681b0e4e-3fa9-4a24-aec7-c23c1397db38)
- [Video: A look at some of the delicious creations from our Frozen Desserts Workshop. Students learn to make everything from classic gelato and sorbet to intricate ice cream cones and plated desserts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b8304c30-6d63-44b0-bbfd-a61056674495)
- [Video: Watch the making of a festive Christmas Milk Chocolate Cookie with Spiced Caramel White Chocolate Ice Cream. This video shows how to create complex frozen desserts, combining different textures and flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/016abc05-4c5d-4259-8f2d-9b0a1a6a1c68)
- [Video: Life is short, eat dessert first! Our students enjoying the frozen desserts they whipped up in class. The hands-on nature of our courses means you get to taste and enjoy everything you make.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8a06a977-d15e-4692-84d9-6eb7ee8cd4e5)
- [Video: A throwback to our Frozen Desserts Workshop with Diploma Batch 21. The class was full of energy, creativity, and of course, lots of delicious ice cream.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0d1b82e3-32a8-464b-844b-ba0999a46480)
- [Video: In our Frozen Desserts workshop, it's all about patience. This video shows the process of making and freezing components, a crucial step in creating perfectly textured ice cream and sorbets.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/de9b7223-b114-489a-ba95-3f5b435309f0)

### [Chocolate & Sugar Artistry](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/chocolate-sugar-artistry)

- ![This Guignol-themed chocolate and sugar sculpture won our student Ashwitha Police the bronze medal at the WorldSkills competition in Lyon, France. We train our students to compete and succeed on a global stage.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e62f59ea-3796-4fd2-9f3a-afcf8ed5afa6)
- ![Another view of the award-winning Guignol showpiece, highlighting the intricate sugar work in the yellow roses and the detailed chocolate sculpting of the puppet theater.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bb740ed9-4b87-450b-b8fd-b9392c1addf8)
- [Video: A behind-the-scenes look at the making of our World Cup-themed chocolate sculpture. This piece seamlessly blends the art of chocolate with the excitement of cricket, all made with the finest Callebaut chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6de670eb-9e51-4734-a9b5-241abc513b4b)
- [Video: Spooky meets sweet! Check out this incredible Halloween chocolate sculpture made by our talented diploma students. It's a perfect example of thematic and detailed showpiece work.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49c06a20-1a14-42d0-984c-5637710c012f)
- [Video: Our students brought a rainforest to life with this stunning showpiece made entirely of Callebaut chocolate. Every leaf, flower, and mushroom is an edible work of art.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3e4bd528-7ead-4719-86e4-f598c59dd087)
- [Video: Watch the delicate assembly of this incredible fishbowl chocolate sculpture. It takes a steady hand and immense focus, skills our students develop through hours of practice.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f30151d8-2170-4112-9126-b6912842bd9b)
- [Video: All it takes is a magic wand! Our students created this magical Harry Potter-themed chocolate sculpture, complete with a golden snitch, sorting hat, and Nimbus 2000 broomstick.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dcdcee3e-0c04-4b13-8dc3-9fe6d0e19861)
- [Video: This 'Asian Street Punk' inspired chocolate sculpture was a fun and creative project with our diploma students. It combines urban art elements like graffiti with intricate chocolate work.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e8e2ce90-78db-48aa-a8bc-500f4606f30e)
- [Video: Who needs a Bugatti when you can have a 'Baguetti'? This clever and complex showpiece is made entirely from chocolate, showcasing the creative and technical skills of our students and chefs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4892f978-4903-43c1-ba8b-6e6942d57614)
- [Video: It's chocolate sculpture season! This video shows the process from the initial sketch to the final assembly of a bakery-themed showpiece, featuring a dough sheeter as the star.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/815b6efa-8e9e-4ad8-a664-14ca4df1453c)
- [Video: A behind-the-scenes look at our 'Cinema' themed chocolate sculpture workshop. Our students and chefs brainstorm and bring their ideas to life, creating everything from film reels to cameras out of chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/54072c38-0396-44b7-aad3-b11ed63a4b63)
- [Video: We're brewing coffee with an all-chocolate coffee machine! This whimsical sculpture is a testament to the creativity and skill that goes into our showpiece projects.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cfd786b5-8234-4b71-8525-3bab8ca8d8f3)
- [Video: From bean to bar, and now from bar to art. This video shows the transformation of rich, velvety chocolate into a stunning gramophone sculpture that sings a tune of craftsmanship and creativity.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7cb5d3f8-1f31-4f9c-bc00-56b809ca14be)
- [Video: From raw cacao to chocolate masterpieces. A behind-the-scenes look at some of the jaw-dropping chocolate showpieces created at our academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7ef85fe4-f171-417e-a097-fa5ee99fa077)

### [Learn from the World's Best](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/learn-from-the-world-s-best)

- ![We were so excited to host the one and only Chef Antonio Bachour for an exclusive 3-day hands-on masterclass. He shared his unique techniques for modern viennoiseries, pastries, and tarts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b520dd06-2a92-4ea8-a529-6a1c9ec7db39)
- [Video: Exclusive clips from the most anticipated masterclass of the year with Chef Antonio Bachour. This inaugural workshop at our New Delhi academy was a celebration of his cafe's signature creations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8eb00b29-7fdc-47c8-aa39-f2a44e707c70)
- [Video: It's always an honor to host Chef Antonio Bachour. This video captures the energy and excitement of his masterclass at our new Delhi facility, where he shared his passion and expertise with our students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7909b29a-e5ae-40cd-ac69-9e04fa47e8fe)
- [Video: What is Gianduja? Here, Chef Antonio Bachour breaks down the classic combination of nut paste and chocolate, explaining the ratios and tempering process for this delicious confectionery.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a87b2c4e-5ad1-4d08-b6e4-7904357d53e6)
- ![Precision is everything. Chef Antonio Bachour uses a dough divider to perfectly portion his creation during his masterclass at our New Delhi pastry school.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/789bfce0-b078-4bfa-8b05-7630281fef0a)
- ![A moment of pure indulgence as Chef Antonio Bachour dips a freshly baked croissant into a rich chocolate coating. His classes are a feast for all the senses.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cd513f57-7336-4184-afa5-ef282dd484d2)
- ![With a pair of tweezers, Chef Antonio Bachour delicately places fresh raspberries on a vanilla pavlova. This is the level of detail and artistry our students learn.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4a93857d-81b2-4ad0-8f3d-a99f1868ed1c)
- ![A glossy, perfect mirror glaze being poured over a petit gâteau. Watching a master like Chef Bachour at work is an invaluable learning experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1f638c99-34de-484b-b349-c0a9f9326ce0)
- ![Chef Karim Bourgi sharing his knowledge and insights with our students during his first-ever masterclass in India, held exclusively at our academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dee3a31e-06ce-40d7-82f1-0f197ad873cf)
- [Video: Snippets from the stunning pastry buffet set up by Chef Karim Bourgi at the end of his 3-day masterclass. The display featured an incredible array of tarts, éclairs, and cakes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fffa024e-e187-4b64-b590-e326b477a9a9)
- [Video: The most delicious Caramel Éclair by the one and only Chef Karim Bourgi. This video, shot during his masterclass, captures the irresistible caramel glaze and perfect choux pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5a99433a-46af-4094-b511-2949052fd9b6)
- ![The caramel drip on this éclair from Chef Karim Bourgi's masterclass is simply mesmerizing. His workshops are filled with moments of pastry perfection.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0d6e2e81-40d7-4ac6-be09-8c2d37962a9d)
- ![We hosted an exclusive 2-day Vegan Pastry Masterclass with the master himself, Chef Toni Rodriguez. Our diploma students learned the latest techniques for creating exquisite vegan pastries, travel cakes, and cookies.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9f1eb7b6-d4bd-429b-acbd-57dfd89a0306)
- [Video: A heart-to-heart with Chef Toni Rodriguez, where he talks about his journey as a pioneering vegan pastry chef and the challenges he faced in a field with little existing knowledge.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3828fcb9-1052-424a-8675-c4cc64b384fb)
- [Video: Highlights from the recent Vegan Pastry Masterclass by Chef Toni Rodriguez. He demonstrated how to create stunning and delicious plant-based desserts without compromising on texture or flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ab375be-dff1-4b10-a20b-e8b47f827b78)
- ![A student learns about plating Indian-inspired world-class desserts during a 2-day masterclass with Chef Joanna Artieda. Her session was a feast for the eyes and full of inspiration.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a676344f-47ca-41db-ba3b-d1463a7601bd)
- [Video: Our students went from raw cacao bean to artisanal chocolate in this immersive masterclass with Chef Olivier Fernandez from EPGB Barcelona. The class covered the entire bean-to-bar process.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7e93fed6-e25e-432c-beea-40e874547e2b)
- ![A group photo from the fabulous 2-day immersive masterclass on bean-to-bar chocolate making with Chef Olivier Fernandez and the diploma students of Lavonne.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7cebea4f-c752-4b6e-8d28-7da75546fc75)
- ![We had the honor of hosting culinary legends Chef Gary Mehigan and Chef Matt Preston at our academy. Our students and chefs were thrilled to meet and interact with their idols.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f2e13097-e5cb-4314-b8a2-08e897326dfa)
- ![A chef from Marriott demonstrates a technique during the Pastry Symposium held at our academy. We are proud to partner with industry leaders to provide advanced training.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9c835f40-28aa-42d4-baaa-c305e3f8ab00)

### [From Source to Creation](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/from-source-to-creation)

- ![Our Chocolate Immersion course is a true bean-to-bar journey. We take our students to a cocoa farm in Mysore to understand the origins, harvesting, and initial processing of cacao before they ever step into the kitchen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d2becfd4-1e9b-4f11-861c-99b405b63ca7)
- [Video: To truly understand bread, you must first understand flour. We take our students on field trips to local flour mills to see the entire process firsthand, from grain to the finished product. This foundational knowledge is what separates a good baker from a great one.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ab5025af-edfb-4a80-837b-29d337edd589)
- ![Chef Olivier Fernandez from EPGB Barcelona leads a bean-to-bar chocolate masterclass. Here he is using a melanger to grind cacao nibs, a key step in the chocolate-making process.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/446dfd0f-759c-4c3e-afab-e7ea000cb177)
- ![Chef Mackerman from So Good Magazine engages with our students during the bean-to-bar workshop, sharing her extensive knowledge of the chocolate industry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/64667f3c-5eae-4550-8112-e156f3a2cf10)
- ![Chef Tejasvi Chandela, a renowned Indian chocolatier, shares her expertise on working with local Indian cacao during our exclusive bean-to-bar masterclass.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/45a40650-db30-4b03-bf35-7931eabd47e3)
- ![A student gets hands-on experience, adding cacao nibs to the grinder during the bean-to-bar chocolate workshop with Chef Olivier Fernandez.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b3027f2f-0827-423c-9dd1-6e560b876b83)
- ![The masterclass provided an opportunity for in-depth discussions and learning, as seen here with Chef Mackerman and Chef Olivier Fernandez interacting with our students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/afa9c6fb-8094-4a5c-a345-3d993a8e91f1)

### [Master the Techniques](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/master-the-techniques)

- [Video: A pro-tip on making the perfect choux pastry. Chef Nakiya explains how to check the consistency of the panada, showing the 'V' formation that indicates the batter is ready for piping.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/73d20c9f-8c84-474c-b400-351e505f2429)
- [Video: Learn the right way to pipe an éclair. Chef Nakiya shares her pro-tips, from how to properly load a piping bag to maintaining the right height and angle for a perfectly shaped éclair.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0385af7b-65f0-401a-81fe-8c608c6f39d3)
- [Video: Perfecting the croissant roll is a crucial skill. Here, I demonstrate the 'smudging' technique to seal the dough, ensuring no holes form during proofing for that perfect, layered structure.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f0f08271-d808-4b09-8acf-17a7bf359668)
- [Video: Understanding the science of tempering is key for any chocolatier. This video explains why tempering is necessary, showing the visual difference between untempered chocolate and perfectly tempered, glossy chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b6c73a3-d85f-4894-af71-9b24a965ceaa)
- [Video: A mesmerizing look at the art of garnishing. This video showcases the steady hands and creative flair of our students as they pipe, place, and perfect the final touches on their petit gâteaux.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/adbebbc1-0467-4863-a1eb-8594822a7365)
- [Video: A closer look at some of the beautifully finished petit gâteaux from our diploma class. Each dessert showcases a variety of techniques, from glazing and piping to delicate chocolate work.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/60bbf9f2-751d-498e-bff2-5bbe0276126b)
- [Video: Learn to make these incredible Hazelnut Cruffins from scratch. This video breaks down the entire process, from making the laminated croissant dough and chocolate frangipane filling to the final dark chocolate coating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/66ddb22a-9f52-493e-b871-90b69fc8d480)
- [Video: This recipe guide shows you how to create a rich, soft Chocolate Brioche. We walk you through the process step-by-step, from mixing the dough to portioning, proofing, and baking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/952c280b-6845-4b0d-8380-306292068524)
- [Video: Learn how to make luxurious Soft Caramel Sea Salt Bonbons with this recipe tutorial. We show you how to create the ganache and pipe it into bonbon shells for a professional finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b26f92f-264f-47f8-b6f7-cd1e880590db)
- [Video: What is Gianduja? Here, Chef Antonio Bachour breaks down the classic combination of nut paste and chocolate, explaining the ratios and tempering process for this delicious confectionery.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a87b2c4e-5ad1-4d08-b6e4-7904357d53e6)

### [Our World-Class Academy](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/our-world-class-academy)

- ![We are thrilled to show you the first glimpse of our brand new Lavonne Academy in the heart of Delhi. This state-of-the-art facility is now open for a full range of baking and pastry classes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/91677e60-26f7-4358-8d12-02b86946b5df)
- [Video: Come take a tour of our new academy in New Delhi! This video walks you through our modern, beautifully designed space, from the classrooms to the practice school.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8aa5df36-2ef2-49aa-9ced-3510083e00a3)
- ![A wide view of our main classroom in New Delhi. The space is bright, open, and equipped with everything our students need to excel, including individual stations with KitchenAid mixers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/05c9ac48-60a9-408a-b574-1a7d3af45393)
- ![Another angle of our pristine New Delhi classroom, showcasing the organized and professional environment we provide for our students to learn and create in.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/410dea65-a8be-45a7-b5db-bc1cfa09e9d5)
- ![Our academy includes quiet, comfortable spaces like this library and study area, where students can research, work on concepts, and collaborate on projects.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f1742782-371c-4943-833a-fd4e70c4c3dd)
- ![The welcoming reception area of our New Delhi academy. We've designed every corner of our school to be warm, modern, and inspiring.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/75e192b5-5828-40d1-b07b-a8ccf577c074)
- ![Our kitchens feature ample storage and top-of-the-line equipment, including commercial-grade refrigerators and ovens, ensuring a seamless workflow for our students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14aed795-1dc2-49fd-9e7a-d702ae59e751)
- ![A close-up of an individual workstation, complete with a signature red KitchenAid mixer. We believe in providing the best tools for our students to work with.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ffc90e46-a4d2-4515-99b7-9ce5960c6552)
- [Video: The lights are on and we are ready for you, Delhi! A cinematic look at our brand new academy, ready to be filled with the energy of aspiring bakers and pastry chefs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c8a439ef-53fd-4216-9405-86da6c6ce538)
- ![Delhi, we're here! This announcement marks our expansion to the capital, bringing our professional courses, weekend hobby classes, and award-winning cafe to a new city.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d01d42cc-2b64-404b-ab73-83f241803e77)
- [Video: Zooming in for a closer look at Lavonne, New Delhi. Our new facility hosts a wide range of courses for all skill levels, from beginners to professionals.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7dca5baa-6efd-4425-8cbb-249e20465f13)

### [Our Lavonne Family](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/our-lavonne-family)

- ![We are incredibly proud of our student Ashwitha Police for winning the Bronze medal at the 47th WorldSkills Competition in Lyon, France. This is a testament to her talent, dedication, and the world-class mentorship we provide.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/81005202-9dfd-4232-ae08-aef3a4b61974)
- ![A proud moment as we felicitate Chef Bikash for his exceptional performance at the 9th Mondial Du Pain in France. We support our students and chefs in competing on the world's biggest stages.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c9f9882f-da35-4e81-b1e8-3f1d36f8f924)
- ![Chef Avin, the mentor for our Mondial Du Pain team, places a medal on his student. The bond between our mentors and students is at the heart of our academy's success.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/337f1e45-4fcd-438b-9ca5-bbf2fb2116d0)
- ![Our champions, Chef Bikash and Chef Farook, at the felicitation ceremony. Their journey of practicing tirelessly for over a year for an international competition is an inspiration to all our students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/88f5d90b-4ce0-4506-b585-e5aa452622e6)
- ![The focus and collaboration between students during a Crème Caramel class. Our classes are designed to be interactive, with students learning from both chefs and each other.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d79fdbc6-4b5e-4867-bc77-bbd35e1a980d)
- ![Back to school! A shot of our Diploma de Patisserie students, focused and ready to learn. The journey to becoming a pastry chef starts here.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b66a853e-0590-4339-842c-a6ca35409807)
- ![Mentors make the world a better place. Here, one of our chefs guides a student, sharing her knowledge and passion. This is the kind of personalized guidance you can expect at Lavonne.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a97aa733-b615-4231-be8c-69fb409c0613)
- [Video: Ever wondered what’s inside the Lavonne Pastry Kit? This video unboxes the complete professional toolkit that every student receives, filled with all the essential tools of the trade.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/84990578-388d-4fd2-ac11-7243eebd3267)
- [Video: Chefs are secretly superheroes! A fun, high-energy video capturing the dynamic and exciting atmosphere of our diploma classes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/45dd9bf0-7df3-4acb-ac6c-49dac145cf6b)
- [Video: The energy is electric when a master is in the house! Our students were completely captivated during this exclusive gelato masterclass with Chef Matteo Casone from Italy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f5a3e81d-75bb-48c7-babd-fab9a32966ad)
- [Video: The best part of baking is tasting your own creation. The looks of pure, unfiltered joy on our students' faces as they bite into the bread they just made says it all.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d2918f85-3dc0-498e-bdd9-dbb6313e8496)
- [Video: The joy of success! Our students proudly show off their perfectly baked croissants and pastries. This is what it's all about: learning, creating, and celebrating together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0432728b-6b27-4628-87e4-41475bf5e28d)

### [Academy News & Information](https://mytribe.in/lavonneacademyindia/professional-specialization-courses/academy-news-information)

- ![A look at the core modules covered in our comprehensive Six Week Certificate Programme. This course takes you from beginner to advanced in just 1.5 months, covering everything from breads and cakes to chocolates and plated desserts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7b3cd7dd-4dea-48df-ba00-a605117a90dd)
- ![These are the signature desserts showcased by Chef Andres Lara and Chef Vinesh Johny during a Masterclass. They guided students through each step, advising them to stay true to their individuality and let creativity lead the way.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7e113c2e-13e1-416b-905b-5404aba65538)
- ![A candid moment between Chef Avin and the legendary Chef Matt Preston during his visit to our academy. It was an inspiring day for our entire community.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7e0b9bef-cf14-490b-9467-8e7f901d46ed)
- ![Chef Gary Mehigan interacting with our students and chefs. Hosting culinary icons and facilitating these interactions is part of the unique experience we offer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49904b87-7e2c-4dfa-a5f4-4b7ce98ca568)
- ![A heartfelt moment between mentor and student. This hug encapsulates the pride and joy we all share in our students' accomplishments.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/090ca174-6932-498c-b94f-cd99a4476a51)
- ![An action shot from Chef Karim Bourgi's masterclass, capturing the satisfying drip of chocolate from a freshly coated bar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/414e8d50-f9cd-487a-a037-f0aa9375a6e7)
- ![Dipping a delicate tuile into a rich caramel glaze. These are the moments of pure pastry artistry that happen every day in our masterclasses.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/248a487d-ea39-4482-9727-46d8e8136817)
- ![A close-up of a perfectly layered tart ring, demonstrated during the Pastry Symposium with Marriott. It's all about precision and technique.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1e77f2ad-fcb7-4cab-b8dc-01b0240a5194)
- ![A cloud of flour being dusted over a butter slab for lamination. This shot captures the foundational steps of creating perfect puff pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5ffa42a9-d442-468c-b374-9781b656aeae)
- ![Chef Karim Bourgi demonstrates his expert piping skills, filling a tart shell with pistachio cream. His focus and precision are awe-inspiring.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6a00c397-37c8-4ec9-b2a4-3206f1976e28)
- ![The joy of creation. A smiling Chef Karim Bourgi during his hands-on masterclass, sharing his passion for pastry with our students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/87c62cee-f7b9-44aa-abcf-f0261b8a9659)
- ![Chef Karim Bourgi inspects a freshly baked cheesecake, ensuring it meets his high standards. His classes are a deep dive into quality and perfection.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c2cfcf01-b0e0-4ff2-816d-df14213b6869)
- ![A close-up of a squeeze bottle, a simple but essential tool for precise chocolate work and garnishing.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/124f595f-db88-479c-ad54-6296082f0266)
- ![Grinding spices to create unique flavor infusions for our chocolate recipes. We encourage experimentation and creativity in all our courses.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/13f7453d-3715-43a4-b350-1502aae4cd5f)
- ![A close-up of black peppercorns suspended in a sugar caramel, a key component for our experimental pepper brittle.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/18ee6ace-4719-400c-af99-36dd9c8ec0eb)
- ![The vibrant color and texture of our black pepper caramel before it sets. We teach students how to work with sugar and create stunning visual effects.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9d4d4e87-4696-444c-b6ee-1028c2888366)
- ![Chef Vinesh Johny uses an immersion blender to emulsify a chocolate ganache, a critical technique for achieving a smooth and stable texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/57feb80d-ba46-4953-b5b6-6bb4c75981f3)
- ![A portrait of a chef in their element, focused on the craft. This is the dedication we instill in our students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ad3cb326-d133-48a1-96b2-003521c83384)
- ![Holding up a finished piece of black pepper brittle. The final product is a beautiful, complex, and delicious example of modern confectionery.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0da4d7b-7e6e-4fb0-90ab-a1a5e083d9f7)
- ![A duplicate of ID 63, showing a croissant being dipped in chocolate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6191b3d2-5dd7-4a5b-9f71-6f3b67252f03)
- ![A chef adds the final decorative touches to a series of intricate chocolate tarts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1d9f3a7c-392e-4acb-bb14-4d897b5c87da)
- ![A duplicate of ID 66, showing a petit gâteau being glazed.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/89b5c8b4-dcae-47b5-867f-2429c2869f2f)
- ![A sun-shaped white chocolate garnish, showcasing creative molding techniques.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1ae21c29-1683-4b58-aa77-fd8ffbe071f8)
- ![A duplicate of ID 65, showing raspberries being placed on a pavlova.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e8b399a1-dcab-4f4c-9fb5-accedc6c7033)
- ![A duplicate of ID 62, showing a dough divider being used.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1099663f-41e1-4587-be6e-500ee17d7176)
- ![A chef rolls a bi-color dough log, a key step in making striped viennoiserie.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37ac9fa7-16f8-475e-a877-33849fa3fc90)
- ![A duplicate of ID 69, showing a sun-shaped chocolate garnish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c351967d-b7c7-4dfa-b9a6-2fe1032b39c0)
- ![A duplicate of ID 72, showing a bi-color dough log being rolled.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3f34d7f6-42ec-4fc5-b0dc-7f8b66bed72e)
- ![A view of the New Delhi classroom, ready for the next batch of students.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0c3fd4a6-1833-4e6e-8f51-c617c5bb6fbc)
- ![A duplicate of ID 79.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2fc8ddbe-6372-480f-aa1b-703f81903454)
- ![Another view of the well-equipped New Delhi classroom.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/396611ae-2e3c-40d8-87df-eeb35b5067c9)
- ![A side view of the workstations in the New Delhi academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/487fc993-1357-4487-9d0f-138951f2f0bb)
- ![A wide shot of the New Delhi classroom, highlighting the spacious and modern layout.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5e677cd9-3672-40ba-8f22-c4c8029be6b7)
- ![A duplicate of ID 83.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/719e7df4-1b70-4c9e-b0b6-3f805f386c0a)
- ![A duplicate of ID 77, showing the exterior of the Delhi academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/736650e9-2145-4407-a395-b873bcb8b040)
- ![A duplicate of ID 78, a wide view of the Delhi classroom.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/73c8360d-2939-478e-b6c0-72292718ecd2)
- ![A close-up of the workstations and equipment in the Delhi academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8b5b1182-2118-4009-be35-759d63b736a7)
- ![A view down the aisle of the Delhi classroom, showing the storage and refrigerators.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a57329f2-ecf7-43e3-8643-81283e1d69e2)
- ![A duplicate of ID 88.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aaf515f0-5125-4508-af06-308f25796f17)
- ![A duplicate of ID 82.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eae81d2a-93e3-4e0f-887f-881a6a9f81cd)
- ![A duplicate of ID 47, showing kitchen storage in the Delhi academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/171f95c7-d8e8-4154-9066-37436d056a7e)
- ![A duplicate of ID 45, showing the library/study area.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d151e303-08d9-4bf2-b9b2-4dcd5b485f77)
- ![A mobile workstation with a whiteboard in the Delhi academy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/081db1a5-c0c7-4cbe-8d7f-7f3e906818d2)
- ![A duplicate of ID 52.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c60a0df6-e0d9-4bbf-b363-60b349dd428c)
- ![A duplicate of ID 46, showing the reception area.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b61bd9d9-0bf6-4718-b765-2ce412c3b540)
- ![A duplicate of ID 53, showing the Delhi classroom.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aeaf6a92-2254-407e-b373-32ae8fc1903b)
- ![A duplicate of ID 50, a close-up of a workstation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/57eb9cd4-8143-45f7-9c47-88061154649c)
- ![A duplicate of ID 49, a wide shot of the Delhi classroom.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/946f84cb-f8f9-441d-8158-23a782c91ac2)
- [Video: A throwback to a previous masterclass with Chef Antonio Bachour, building anticipation for his return.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dd87d6cc-8334-4680-958c-8e384f848c2e)

## Meet your expert

[Lavonne](https://mytribe.in/lavonneacademyindia)

### My story

Lavonne isn’t just a pastry school, we’re a wild mix of bakers, dreamers, and dhol beats. We remember every student’s story - like the engineer who turned chef, or the shy one who’s now running a bakery. We throw movie nights, dance to Gujarati tunes, and do flour mill field trips. New beginnings are scary, but you’ll never walk alone here. Once a Lavonnette, always family. Yeh hai hamara promise. (This is our promise.)

### My work

- **Courses for Every Baker**: From hands-on pastry diploma to kids baking camp, we teach everything with sugar, flour, and lots of heart.
- **Learning Beyond Books**: You’ll find dessert soirées, movie snack-offs, and culture days. Real fun, real skills, no boring lectures.
- **Lavonne Family Support**: When you join, you’re a Lavonnette for life. Our alumni network and chef mentors always have your back.
- **Ingredient Field Trips**: We visit cacao farms and local flour mills. Bean-to-bar chocolate workshop, anyone? You’ll know your craft from scratch.

## More services from Lavonne

- [Kids Baking Camps](https://mytribe.in/lavonneacademyindia/kids-baking-camps) · ₹7-10K per child per 3-day camp (estimate)
- [Corporate & Institutional Culinary Programs](https://mytribe.in/lavonneacademyindia/corporate-institutional-culinary-programs) · ₹3-12K per participant per day (estimate)
- [Professional Pastry Diploma (Diplôme de Pâtisserie)](https://mytribe.in/lavonneacademyindia/professional-pastry-diploma-dipl-me-de-p-tisserie) · ₹6-8L per student per diploma program (estimate)
- [Short-Term Baking & Decoration Workshops](https://mytribe.in/lavonneacademyindia/short-term-baking-decoration-workshops) · ₹2-19K per participant per workshop (estimate)

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## Book

To book Lavonne, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Professional%20Specialization%20Courses%20by%20Lavonne.)