Online Classes

Ready to learn how to make delicious and beautiful desserts?

As a scientist turned pastry chef and macaron artist, I want to help you become the best baker you can be.

I aim at teaching others how to bake successful pastries by providing the scientific basis in a way that is accessible to anyone.

If you are interested in learning about the science behind baking, more specifically macarons and pastry, keep scrolling, and let’s have some fun!

He’s an excellent teacher!

I recently took Fred’s Holiday Macaron class. He’s an excellent teacher! I’ve baked macarons using Italian method for two years but haven’t had much success using the French method. Fred taught the French method in this class and the shells I made in his class were the best I ever made. Fred gave plenty of great tips too. I highly recommend taking a class with Fred if you have the chance. 

Cathy C

His recipe was easy and simple to follow and the final product looked amazing!

I’m completely new to macarons and the decision to take my first class with Fred was the best! I decided to learn and make notes and work on my macarons later since the class could be hurried but in hindsight, it would have been a perfect bake-along! Fred is a very patient teacher and waited for everyone to catch up at every step. He answered all our queries however silly they were! He repeated the steps multiple times to make sure we had no doubts! His recipe was easy and simple to follow and the final product looked amazing!

Sim

I can’t wait to take the next class from Fred.

If you are looking for an instructor who is patient, kind and super talented then Fred is your guy. I was successful making a macaron tree during the first class with Fred’s guidance. He has an easy-to-understand way of explaining the techniques and his recipe was delicious. I can’t wait to take the next class from Fred.

Lauren Jacobs

Fun people. Fun afternoon.

Hi my name is Debbie and I took Fred’s macaron class on the teachings of the little Christmas tree. I am so glad I did!! Now to Fred- thank you so very much for not only listening, teaching, making sure we understood, making sure you understood but most important the class was down right fun!! Fun people. Fun afternoon. I most definitely have been a fan for a long time, now more so than ever! Thank you Fred!!

Debbie McWhorter

Such a fantastic demonstration for middle school students!

My 6th grade French students and I LOVED Fred’s presentation and demonstration of madeleines. I was so impressed with how naturally and easily Fred interacted with every student.  He gave a very informative history of the madeleine, and provided easy-to-understand instructions and technique tips as he made them, offering such interesting information along the way of the science behind the baking. My students reported later that it was one of the most fun presentations they have ever taken part in. Merci beaucoup, Fred!

Karen Fagan

Exceptional

Fred is absolutely exceptional. My private classes have elevated my skill set and helped me unlock a new level of French patisserie. Fred is practical, incredibly knowledgeable and absolutely fantastic. He will teach you the inner workings of specific techniques and help you make delicious and absolutely stunning creations. I couldn’t be happier with our progress and highly recommend Fred. His classes, creations and overall presentation is absolutely exceptional. He makes you feel comfortable and at ease, while teaching you how to achieve your best potential.

Ana Romo

Upcoming Online Classes

May 18, 1pm EST

Pastry Fillings Online Class

Join me next Saturday, May 18, 2024, 1:00 PM – 5:00 PM EST via Zoom and learn how to make a variety of preparations used to fill and decorate pastries, including macarons, cakes, tarts, etc

This class combines verbal, demo & hands-on approaches to teach you a variety of preparations used to fill and decorate pastries, including macarons, cakes, tarts.

You will learn:

  • Chocolate Ganaches (traditional and whipped), their science, how to formulate them
  • Custards: thickened custards, the role of starches, how to make aerated derivatives
  • Fruit Fillings: confit and gels, the role of pectin and agar.

This will be a small group class, you will have the opportunity to ask questions and learn all my tips and tricks! So don't miss out and hurry up!

ENROLL NOW

CLOSED

Sponge Cakes (Framboisier) Pastry Class

Join me next Sunday, September 24, 2023, 1:00 PM – 4:30 PM EST via Zoom to learn all about sponge cakes and learn how to make a beautiful raspberry cake worth of a pastry shop together! I will share a lot of tips, tricks.

On this class you will learn:

  • The types, basis and science of sponge cakes. How to bake a type sponge cake. 
  • How to prepare multiple fillings: confit, whipped ganache, fluid gel.
  • How to prepare components and assemble a framboisier, which is applicable to a fraisier.
  • How to make beautiful decorating finishes worth of a Parisian pastry shop.

This will be a small group class, you will have the opportunity to ask questions and learn all my tips and tricks! So don't miss out and hurry up!

CLOSED

CLOSED

Shaped Cylinder Choux Pastry Class

Join me next Saturday, October 28, 2023, 1:00 PM – 4:30 PM EST via Zoom to make these perfectly shaped choux cylinders with me!. I’ll share all my tips and tricks.

In this class you will learn:

  • The basis and science of pâte-à-choux (choux pastry)
  • How to bake compressed, cylinder-shaped choux.
  • Bonus: I will demo piping of traditional styles of choux (e.g, eclairs, profiteroles, etc) 
  • How to prepare multiple fillings: blueberry confit, blueberry mousseline and spiced whipped ganache.
  • How to make beautiful decorating finishes and styles worth of a Parisian pastry shop.

This will be a small group class, you will have the opportunity to ask questions and learn all my tips and tricks! So don't miss out and hurry up!

Enroll NOW

CLOSED

Modern Tart Making and Decorating Class

Join me next Sunday, March 19, 2023, 1:00 PM – 4:00 PM EST via Zoom and bake beautiful multi-colored macarons using non-traditional techniques. I’ll share all my tips and tricks.

In this class you will learn:

  • The types & differences between pie pastry doughs with a sprinkle of science
  • How to make shortcrust pastry dough (pâte sucrée)
  • How to line tartlet rings and blind bake them
  • How to prepare the fillings (lemon curd & blueberry compote)
  • How to decorate in multiple styles using modern designs found in Parisian pastry shops

This will be a small group class, you will have the opportunity to ask questions and learn all my tips and tricks! So don't miss out and hurry up!

Closed