Anne's email address and phone number have been validated.
Anne
- Rate RM322
- Response 1h
-
Students22
Number of students accompanied by Anne since their arrival at Superprof
Number of students accompanied by Anne since their arrival at Superprof
RM322/h
See Baking tutors
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- Baking
- Cake decoration
- Culinary Dressage
- Confectionery
- Chocolatier
Anne, a professional pastry chef graduated in Paris, goes down to Aix to make you discover pastry.
- Baking
- Cake decoration
- Culinary Dressage
- Confectionery
- Chocolatier
Lesson location
About Anne
After getting my CAP in 1 year, during which I worked in a pastry shop, I completed a formation of Complementary Mention Desserts restaurant in a two-stars restaurant in Paris for a year also. I went down then to Aix en Provence, to open my own pastry shop and to give pastry lessons!
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About the lesson
- Beginner
- Intermediate
- Advanced
- +1
levels :
Beginner
Intermediate
Advanced
Kids
- English
All languages in which the lesson is available :
English
Hello, I am Anne, I am 21 years old. After getting my CAP during which I worked in a pastry shop, I completed a training of Mention Complementary Desserts restaurant in a two-star restaurant in Paris. So I deliver courses of classic pastry, but also modern, and also dressage to the plate. Of a happy nature, I want above all to make you have a good time and learn many things! Classes run as follows: You tell me what you want to do. Then I develop a recipe (good!) For the course. Depending on your desires, the duration may be more or less important. I will give you tips, advice, and techniques. During the course, I accompany you and show you the technical gestures. At the end, you can leave with the pastry made.
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Review
All of our reviews are collected by us and are 100% reliable. They correspond to real lessons experienced by the students of Anne.
1 review
Perfect! Très passionnée, encourageante, dévouée. Je suis ravie de mon expérience.
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Rates
Rate
- RM322
Pack rates
- 5h: RM1609
- 10h: RM3217
Travel
- + RM70
online
- RM276/h
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