Chef owned and operated, we offer serious and intense hands on courses for professionals
and aspiring home chefs.
Each student will have their own individual work station and their own exclusive set of materials. Students will work individually.
Classes are taught in a maximum 8-1 student / Instructor ratio with a very hands-on approach to learning the fundamentals of baking to fulfill your ambitions and pursue the dream of a pastry career. Through small size classes, working with first class quality ingredients, we share our passion and knowledge.
Marco Röpke, has a vast experience to draw on and his clear, cogent explanations and demonstrations make replicating the techniques he demonstrates a breeze. He has a ready answer and explanation to any question and the atmosphere is very supportive. I particularly like that he focuses on manual techniques rather than using appliances so you develop a tactile understanding of the recipes. I found the experience so instructive and enjoyable that I kept coming back for more. I have now done all the classes for pastry, bread, chocolate, cake decorating, Patisserie Shop and the specialty ones. Every recipe you recreate illustrates a new concept or technique to master. Although I took the classes strictly as an avid home cook, the quality of the education would easily provide a prospective professional with a solid and diverse foundation. I enjoyed my time so much that I have looked at taking further classes in various other schools in San Francisco, Chicago, and Paris, but when I reviewed their curricula I didn't find one that seemed worthwhile with the foundation I had received, or that provided as good a value. I can't recommend this school highly enough with the excellent instruction by Marco, You will never learn more in such a short time, and certainly not by Googling information or searching the Internet. I would recommend these classes to anyone who loves to bake but wants to improve their skills. Marco wisely starts with the basics but you rapidly build on them. Marco is very supportive but he does expect your full commitment and attention. If you are willing to listen and work to replicate how he demonstrates you can't go wrong. My skills were pretty rudimentary when I started, but now I am confident to carry on and experiment on my own and build on a solid foundation. My thanks to Marco for an exemplary experience. -Robert V
Marco is phenomenal and one of the best teachers you'll ever find to train you in the culinary world of pastry, breads, chocolates and desserts. He consistently provides a high calibre curriculum that is very organized and set in a caring, welcoming environment. It was a privilege to learn from such a dedicated, skilled chef. His attention to detail is impeccable and his passion for teaching shines through everything he does. I highly recommend Marco and his pastry school to anyone wishing to learn from one of the best. Lynn Anderson