Breakfast Pastries 2 Day Course.

Learn to make Breakfast Pastries like an expert.


Macaron BKK

Macaron BKK

4.8 (45+)
6k+ likes

2 x 7 hours 2 to 12 label ฿14,500


There is no surprise that butter croissant are so popular now days!
Learn in this class the art of making a beautiful, buttery croissant.

The class is one of the most popular in our place as it doesn’t only includes croissant but also kouign amann, brioche, brioche feuilletée, apple turnover, danishes, colored croissant and even beignet.

a very complete class which will make you understand better the lamination process and a better dough comprehension.


ไม่น่าแปลกใจที่ครัวซองต์เป็นที่นิยมกันมากในขณะนี้!
คลาสเรียน Breakfast Pastries จะมาสอนเคล็ดลับการทำครัวซองอย่างมีศิลปะ และ สวยงามน่ากิน
และอีกหลากหลายเมนู kouign amann, brioche, brioche feuilletée, apple turnover, danishes, colored croissant แม้กระทั่ง beignet ให้ได้เรียนกันอย่างจุใจ คุ้มค่า

เรียนตั้งแต่พื้นฐาน การเตรียมวัตถุดิบ ดูส่วนผสม ไปจนถึงกระบวนการเคลือบ ทั้งยังมีเทคนิคในขั้นตอนต่างๆที่จะทำให้สมบูรณ์แบบมากขึ้น

Knowledge Required
No Knowledge required.
 
What you'll get
Their own bakery
ผลงานของตัวเอง
 
What to bring
No Equipment required.
 
Session repeats

This class series runs over 2 consecutive days

Location

594 Soi Sukhumvit 63 (Ekkamai), Sukhumvit Road, Klongton-Nua, Wattana (4,686.21 mi) Bangkok, Thailand 1

Your teacher
Macaron BKK
Macaron BKK

A passionate and world renowned pastry chef and teacher

4.8 (45+)
6k+ likes

Mr.Eric Perez began in the pastry profession as an apprentice in his home town of Toulouse, France. He went on to develop his pastry skills in a variety of pastry shops, focusing on ice cream and chocolate work. In 1987, after several years of formative training and experience, his talent led him to Washington, D.C. where he served as Pastry Chef of the French Embassy.

In 1988, he began a twelve-year career with The Ritz-Carlton, serving as executive pastry chef at the properties in Pentagon City and Tyson’s Corner, Virginia. During his tenure with the luxury hotel brand, Perez was named one of the United States Top Ten Pastry Chefs of the Year by Pastry Art and Design Magazine. His unique mentoring style led him to be promoted to the Ritz-Carlton Hotel in Shanghai, China. There, he trained Chinese pastry cooks with his unique and effective teaching style.

During this time Perez was selected twice to serve on Team USA for the Coupe de Monde de Patisserie held in Lyon, France. Once in 1997, where he took home the silver medal alongside Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F, and again in 1999.

In 2001, Perez made the bold decision to leave the Ritz-Carlton Corporation to open an original French pastry shop in Shanghai called, La Maison Patisserie. In 2003, inspired by his success, he opened a second patisserie called Visage, a business which grew to be a franchise of several pastry shops and restaurants throughout the city and in Shanghai.

The opportunities and potential of Asia, led him to open a sister pastry enterprise in Bangkok, Thailand. Recognising an absence of classic French pastry training in his adopted country, Perez began Macaron Pastry Training Center in 2009, a school which offered short-term classes for professionals and food enthusiasts seeking to advance their knowledge of the pastry arts.

Perez’s passion is not only pastry but also in sharing the knowledge and experiences he has gained over the years from his internationally recognised career. During his 15 years away from the United States, Eric conducted pastry demonstrations in more than 15 different countries making him an icon in the Asian pastry world.

Mr. Eric Perez is primarily a pastry artist and a devoted teacher who works with a talented and extremely skilled team.

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