Discover the highest standard in culinary and pastry arts education, driven by the vision of iconic chef Alain Ducasse. Established since1999, we have earned a world-wide reputation for excellence, delivering hands-on training for the chef of tomorrow.
Our immersive Diploma programs are designed for pastry enthusiasts, career-changers and professionals, giving you the practical skills and training to take your career to the next level.
Master the techniques – traditional and modern – that have made French pastry arts celebrated across the world, with a program designed for anyone who is passionate about French pastry and desserts, including professionals and aspiring entrepreneurs.
Around 80% of the program is devoted to hands-on tuition in our state-of-the-art training laboratories. You’ll receive personalized instruction and support from our highly qualified faculty, Ouvriers de France and World Champions.
Throughout your eight months of study, you will learn to craft a variety of mouth-watering creations, including pastry buffets, gastronomic desserts, petits fours and chocolates. At the conclusion of your on-campus training, you will put your learning to the test with a two-month professional internship at a French restaurant or boutique.
The École Nationale Supérieure de Pâtisserie is located in Yssingeaux, in France’s Haute-Loire region. Founded in 1984, it is the school of reference in France – and globally – for professionals in pastry, bakery, chocolate, confectionary and ice cream arts. Housed within the imposing Château de Montbarnier, the school successfully combines heritage and modernity, offering a unique family atmosphere.
The École Nationale Supérieure de Pâtisserie is located in Yssingeaux, in France’s Haute-Loire region. Founded in 1984, it is the school of reference in France – and globally – for professionals in pastry, bakery, chocolate, confectionary and ice cream arts. Housed within the imposing Château de Montbarnier, the school successfully combines heritage and modernity, offering a unique family atmosphere.
You have to follow your passion and go for it whenever you get the chance! Being a pastry chef is not just a job – it’s also an art. For me, the Ecole Nationale Supérieure de Pâtisserie marked the start of a new adventure and a springboard for my future career.