Fred Scibi Chef and Blogger

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

Online classes

Small group classes (open to anyone)
Private classes to individuals
Corporate team building classes

In-Person classes

(both demo and hands-on classes)

Private classes at client’s homes
Corporate team building classes

Consulting Services

Dessert menu and recipe development
Education and training on pastries for bakeries and restaurants
Dessert concepts and designs
Marketing strategies

Interested in Content Creation?

Content Creation Services

Product promotion via video and photo creation
Social media posting and engagement
Blog posts writing

Previous partnerships with brands including Valrhona, Wustof and Wilton Cakes

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.

Course Description

  • 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.