Hi, Happy to have you here!
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!
Ways we can work together
Interested in Content Creation?
Entremets Training & Consulting
In-person Education program for home bakers* & small businesses
Entremets are known for their versatile flavors and elegant appearance. You will learn from pastry chef Fred Csibi-Levin the basis of the entremet making process, with a detailed explanation of each component, which includes sponges, crunchy base, creamy fillings with different flavors, and a mirror glaze.
- This course will teach you the basis of entremets by combining oral, visual and hands-on training with reduced timelines at the comfort of your home.
- The entremets will contain three internal components (sponge, cream and crunchy layers), a mousse and a glaze. The client will select from a list of available recipes.
- Available as either a full-size cake or small desserts.
- Consulting post-training is included in all the options.