Vegan French Patisserie in September 2027

Classic French patisserie is famous for its elegance and precision. Delicate pastries, beautifully layered cakes and refined creams have defined French baking for generations.

Traditionally these rely heavily on eggs, butter and cream, which makes many people assume that recreating them with plant-based ingredients is either impossible or incredibly complicated.

In reality, once you understand the principles behind pastry, it becomes surprisingly achievable in a home kitchen. During this four-day vegan patisserie course you’ll learn how to recreate many classic French pastries using plant-based ingredients while keeping the flavours, textures and elegance that make patisserie so special.

When I first started experimenting with vegan patisserie, I assumed many classic pastries would simply be impossible without eggs or butter. But with enough experimentation — and quite a lot of failed batches along the way — I discovered that most of the textures and flavours that define French pastry can be recreated using plant-based ingredients. Some techniques require a slightly different approach, but when everything comes together the results can be every bit as elegant and satisfying as traditional patisserie.

Who Is This Vegan Patisserie Course For?

This course is designed for keen home bakers who enjoy a challenge and want to take their baking skills further.

You don’t need professional equipment or training, but you should already feel comfortable baking and following more detailed recipes. Over four days we’ll explore the techniques behind vegan pastry and show you how to adapt them for your own kitchen.

Many participants are simply passionate home cooks who want to learn how to create elegant plant-based desserts for family, friends and special occasions.

What You’ll Learn

Foundational Techniques in Pastry-Making

• Pastry doughs: Learn the art of making perfect shortcrust, sablé, puff, and fermented doughs.
• Viennoiserie: Master the intricacies of vegan croissants, brioche, and filled pastries, achieving delicate layers and airy textures without animal products.

Cakes and Entremets

• Layered cakes: Craft a selection of elegant entremets featuring classic French cake bases and harmonious flavour combinations.
• Classic cakes: Master traditional cakes and techniques that form the foundation of refined pâtisserie.

Classic Creams

• Chantilly
• Crème pâtissière
• Crème Alba
• Buttercream
• Mousseline
• Crème diplomate

Presentation and Plating Skills

• Decorative techniques: Practice piping, making delicate tuiles, crafting intricate chocolate shapes and mirror glazing for beautiful presentation.

Included

• 4 days of workshops in our air conditioned kitchen
• Accommodation for 5 nights (the course can be booked with or without accommodation)
• All meals, including Sunday evening
• Station Transfers from Lexos or Caussade (Tarn et Garonne)
• Recipes
• All Ingredients

Not Included

• Airport transfers, although these can be arranged at extra cost. We can also tell you how to get here by train from Toulouse airport.
• Alcohol other than what is provided with dinner on Monday evening

This course can be booked with or without accommodation.  Often we don’t have enough rooms to accommodate everyone, so we’ve teamed up with an excellent local b&b a very short walk away which means that everyone who wants a room can have one.  All our rooms are single occupancy with en suite bathrooms unless you book with someone you want to share with.  You are welcome to share your room with someone who isn’t doing the course, and they are welcome to join us each day for a light breakfast.  However if they want other meals, there’s a supplement to pay at the time of booking of €250 .  There is no supplement for people doing the course.  There’s more detail on our accommodation page, but if anything isn’t clear, don’t hesitate to get in touch.

Our village, St Antonin Noble Val is a great place to spend time, especially if you’re into outdoor activities. Many of our guests extend their stay so that they can explore the region. We’re happy to do that when we have rooms available.

Questions? Let’s talk

Our online courses are here