Student Feedback

“Having recently completed the Professional Artisan Bread Baking Program at the Pastry Training Centre of Vancouver, I must share that it is a comprehensive offering that took me from a struggling bread baker to an accomplished one. Chef Marco teaches not only the recipes and methods for numerous breads, but also the science behind the magic of yeast and how simple and natural ingredients are transformed into intoxicating breads. He does not take a” follow the recipe prescriptive approach”, but rather takes you to a level of knowledge and intuitive understanding about the handling of doughs, that transcends the ingredient list. It is one thing to be able to produce a quality product in a classroom setting under the guidance of a skilled educator, and another to be able to replicate those results in your own kitchen. I am delighted that my skills are such that beautiful breads are now coming out of my oven. While I still reference Chef Marco’s recipes for the ingredients in the different breads, I now mix and knead and proof and bake without reference to any notes or even standing/baking times. I just know when things are right because of the depth of knowledge I have. Thank you Chef Marco!”

-Delphia Johnstone

” I’ve took several programs with Chef Marco Röpke at Pastry Training Centre of Vancouver. I’ve learned so much from him and now work at Ladurée, Vancouver. The French Chef from Ladurée headquarters really is impressed with my work & amazed with my professional formal training. The school offering impeccable curriculums; teach undeniable techniques; crazy fun atmosphere & tasty to the soul recipes… It was very important for me to realized how great it is to learn from Chef Marco Röpke. I wouldn’t conquer my fear of doing new thing without your help. I will be back to complete my training to receive my Grand Certificate. I’m so lucky that you’ve trained me. This is the best Pasty School in Vancouver! Thank you for leading me into this beautiful pastry world!

-Kayo Bennett

I have taken most of the bread courses and several of the pastry and chocolate classes. I love the relaxed atmosphere of the classes and the professional style of the training. Chef Marco’s passion for baking shines with a bright light and his classes are completely addicting. If you are looking to take a few classes to learn how to bake breads and pastries – do it here. You won’t be disappointed.

-Mandy Scorrar

I have been taking classes with Chef Marco since 2005, and till this day, he never ceases to amaze me. He is truly passionate about his work, enjoys every minute of it, and his creativity has no end. What I find fascinating is not only is he a true master in his field, he is also a wonderful instructor who takes his time and energy in giving you as much first hand experience in pastry as possible, in as many different ways as he can. His ingredients are always top quality, and he shares all his tips and techniques. I am a life-long student myself, but every class I take, I still learn lots, see lots and always, always, have a wonderful time.
“Yes Chef!”

-Agatha Ding

” I wanted to take a moment and thank you for all the effort you have put into creating the, Pastry Training Centre of Vancouver. I have been a professional chef for over 30 years. I first came to the school to take the artisan bread baking class, as my husband and I had just completed building an outdoor wood burning oven at our home and I wanted a better understanding of baking breads and getting back to the traditional ways of artisan breads. I looked at many courses and I chose the Pastry Training Centre because the courses were broken down into 2 x 4 hour classes, very doable for people with busy lives and unable to commit to 6 month or even 1 year courses. As well, it makes it very affordable.

Once I attended the first class, I quickly realized how fortunate I was to find an instructor with so much willingness to share your vast experience, recipes and knowledge with your students. You have devised a curriculum that is thorough enough and not ” dummied down”, for professionals like myself, yet, easy and comprehendible for beginners. i especially like that you teach your students to understand and recognize the techniques and methods involved, instead of just following a recipe to the exact words.

I started with taking the artisan bread courses, but found other areas of interest in pastries and chocolate work. I have enjoyed these courses as a tune-up and verification of my knowledge and it has clarified many past-unanswered questions.

I would highly recommend the Pastry Training Centre of Vancouver to anyone who enjoys baking and the wonderful world of desserts.

-Marion Dobson