pastry school

I spent a year at pâtisserie school in Paris. It sounds romantic, no? But there were ups and downs, much like the city itself, with its dove-grey rooves and ornate balconies but also park guardians that blow their whistles and kick you off the neat lawns.

The decision itself was one that made me over-the-moon happy. Follow your dreams! But be ready to wake up at 5.37 a.m.

My first day, in a black and white uniform inc, high heels. (What? For baking? No, for the theoretical classes. They also made me re-learn Maths, History and Geography, and English.) (Sigh)

I learned that I hate clingfilm. Also how to make basic tart pastry.

I wished that someone would have written me a guide on the best schools, or even on removing stains from white aprons…

Finally, I found myself in a tiny Franco-Japanese patisserie. For the past year, they have been teaching me how to make meringues, passionfruit mousse and sticky caramel. Here, I am incompetent, clumsy and tall, apparently lacking in common sense. I get burned a lot. But they are patient and kind. And I love it, despite the early mornings. (I wrote about that calm self-acceptance here.)

3 Responses to “pastry school”

  1. celine96 October 10, 2013 at 1:55 pm #

    Hi, may i know how patissier get a job in japan?

    • Frances October 10, 2013 at 10:58 pm #

      Hi! I’m afraid I don’t know how it works in Japan – though they do have a lot of high quality bakeries, and good patisserie departments in the major hotels. There is a Cordon Bleu too, I believe!

  2. cakeryb July 26, 2016 at 12:53 pm #

    Just stumbled across your lovely blog today! I haven’t been able to stop reading…especially your recipes…will definitely be trying some of them, you make it all sound so easy! but we will see 🙂 I am more of a cake decorator than a baker!

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