Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
15 - 17 june

The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Basic pastry knowledge and techniques
French and English, depending on the session
1316.67 € H.T / 1580 € T.T.C
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
The venue is fully accessible for people with reduced mobility
8 participants minimum maximum 12 participants

A collaborative masterclass bridging chocolate technology and boutique pastry creation. In this unique course, Régis Boué and Jonathan Mougel (MOF) guide you through a 360° journey into bean-to-bar chocolate making and pastry transformation.
• Conduct sensory analysis and adapt chocolate recipes for specific needs, • Explore technological processes for crafting custom couverture chocolates, • Deepen your knowledge of ingredients, machinery and techniques, • Create a modern, textured range of boutique pastries using your own chocolates, • Embrace a global approach from bean to boutique. A technical and inspiring course for those seeking to understand, transform and elevate chocolate in pastry.
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)