Exclusive Pastry Masterclasses with World-Renowned Chefs
Why settle for books when you can master the craft alongside international icons? We bring the world's best pastry chefs into our kitchens for hands-on, intensive learning.
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.
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.
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.
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.
Precision is everything. Chef Antonio Bachour uses a dough divider to perfectly portion his creation during his masterclass at our New Delhi pastry school.
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.
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.
A glossy, perfect mirror glaze being poured over a petit gâteau. Watching a master like Chef Bachour at work is an invaluable learning experience.
Chef Karim Bourgi sharing his knowledge and insights with our students during his first-ever masterclass in India, held exclusively at our academy.
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.
About Learn from the World's Best
You aren't just here to watch a demo. Our masterclasses are designed for full participation, meaning you are elbow to elbow with international icons like Antonio Bachour and Karim Bourgi. We make sure you get hands-on experience with their specific workflows, from tempering ratios to lamination techniques, so you leave with practical, industry-ready skills that you can apply in your own kitchen from day one.
Learning at Lavonne is not about standing in the back of a lecture hall. We structure these masterclasses to be intimate and intensely practical. When you step into our Bangalore or New Delhi academies, you are working with the same premium ingredients and professional equipment that our guest chefs use in their own cafes and patisseries.
Why Our Masterclasses Are Different
We don't believe in generic sessions. We focus on the science and the artistry. Whether it is a three day intensive on viennoiserie with Antonio Bachour or exploring vegan pastry innovation with Toni Rodriguez, the goal is simple. You walk out with a deep understanding of why a technique works, not just how to follow a recipe.
What You Will Master
- Precision Techniques: From understanding gianduja ratios to mastering the mirror glaze, we break down complex processes into steps you can replicate.
- Industry Insights: Our guest chefs share the realities of running a high-end pastry business, from ingredient sourcing to managing a workflow under pressure.
- Hands-on Practice: You work directly with the chefs, getting feedback on your piping, dough handling, and plating.
We limit class sizes to ensure everyone gets personal attention from the visiting master. This is about building a network and learning the nuances of the craft that you simply cannot get from a video tutorial or a textbook. Come with your questions, your apron, and a hunger to learn. This is where you elevate your craft to a global standard.
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