Paris here I come!
Two weeks ago I received very exciting news: I got accepted to the intensive program of pastry of Ferrandi in Paris! You probably haven’t heard of Ferrandi, but this is one of the best (or maybe the...
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School started
Week one at school.. or week six as they like to call it. The first two days were introduction, on the third day we made some dough and on day four we made a tarte aux pommes and a flan parisien....
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What happened in week 2
Bonjour! Sadly, I’m still unable to speak French.. I’m trying a bit tho. Alors, comme ça! I’m basically only speaking English, which isn’t my mother language, while trying to learn French. Every now...
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School trip to Rungis
This (very early) morning we went to Rungis. Rungis is a town near Paris with the largest food (wholesale) market called Marché d’Intérêt National de Rungis. The market is open from 1am to 7am. So we...
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Semaine trois!
This week we made more tarts, puff pastry dough, went to Rungis and made more tarts. The first tarts of the week were Pierre Hermé’s vanilla tart and coffee tart. Half of the class made vanilla and the...
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Week 4: puffing up
This week went by so fast, I thought it was week three.. This week I had the morning classes again, which means get up early and go to bed real early. Which makes the days seem so much shorter....
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Week V: Resto week
So this week was a bit different from the previous weeks, because we had to make the dessert for the school restaurant! We made millefeuille for the restaurant, made macarons for two days, a succès...
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Week #UNKNOWN
I’m not even sure what school week we are in. I tried to count, and apparently it’s week 10 already Ö … Somehow time flies very very hard and I lost track of everything that’s been happening. I even...
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5 months in Paris
Five months in Paris have passed. I’ve had five months of pastry training in school and I have gained a kilo for each month. These five months were most definitely the fastest five months in my life....
View ArticleQ&A’s about Paris and pastry school
I have been getting emails with questions about my experience at Ferrandi, living in Paris and doing an internship here. Instead of emailing everyone similar answers back, I’ll try to sum it up in this...
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