Pastry Academy UK

From croissants and sourdough to chocolate showpieces and origami-inspired cakes, Pastry Academy UK teaches the full spectrum of professional patisserie skills from their Cheltenham base in Gloucestershire's prestigious Montpellier district. Their programme spans Bread Making, Cake Baking, Chocolate Making, Croissants & Viennoiserie, Fondant & Sugarcraft, Pastry, Patisserie, and Sourdough, with masterclasses led by internationally renowned chefs and multi-day intensive courses for serious skill development.

The academy specialises in demonstration-style classes where students observe expert techniques before practising themselves. Their Introduction to Viennoiserie with Jamie Heffey teaches the creation of perfect laminated dough for croissants, pain suisse, and modern cruffins over two days from £545. Wayne Caddy's three-day hands-on sourdough masterclass covers long fermentation systems, sweet doughs, and artistic baguette making using UK grains from £895. For chocolate enthusiasts, World Chocolate Master Frank Haasnoot demonstrates award-winning showpiece design techniques, whilst Andrey Dubovik, author of Pralinarium, teaches advanced bonbon design concepts.

Contemporary patisserie features prominently, with Jeffrey Tan's modern patisserie class focusing on high-end presentation techniques, and Meruyert Nursila's origami cake design course teaching her signature 2-tier celebration cake methods. Miquel Guarro's three-day signature patisserie class covers eight distinctive desserts including Coal, Matcha Diamond, and Sakura Tart techniques. Thibault Marchand explores modern fruity desserts with both vegan and gluten-free adaptations.

Classes are deliberately small to ensure personal attention, with students receiving comprehensive recipe booklets and taking home their creations. The academy suits professional chefs seeking to expand their repertoire, enthusiastic home bakers ready for advanced techniques, and anyone wanting to understand contemporary patisserie at the highest level.

Reviews

Location

Courtyard, Unit 19 Montpellier St, Cheltenham GL50 1SR, United Kingdom, Gloucestershire

A few things we think are worth having if you want to keep baking at home.

Equipment

Thermapen ONE Thermometer

Professional-grade instant-read. Essential for chocolate and patisserie.

~£70View on Amazon

Equipment

Matfer Bourgeat Exopat Mat

Professional silicone mat. Essential for macarons and laminated doughs.

~£25View on Amazon

Book

The Pastry School - Julie Jones

Stunning step-by-step patisserie from a self-taught British baker. Tarts, entremets, choux - all achievable at home.

~£28View on Amazon

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