As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!
If its origin is uncertain, Black Forest is a mythical and a sublime cake. Of German origin, this cake made of a cocoa biscuit, Morello cherries in kirsch, chocolate shavings and whipped cream, is a perfect balance of textures and flavors. The most of Labo & Gato? A extra gourmet chocolate mousse and a modern setting for a classic but chic Black Forest!
If there is doubt as to their origin, they are nevertheless two flagship cakes of french pastry. Traditional or revisited, choux pastry is limitless for the creativity of bakers! Always the same dough, but an infinite range of tastes, textures and backdrops. Become Zeus of choux pastry and learn how to make cakes so beautiful and so hungry that they eat at lightning speed!
As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!
Who has never dreamed of eating Hansel and Gretel's gingerbread house? A profusion of sweets, candies, caramel, gingerbread... So if you don't have it in full size, learn how to realize it during this workshop. Find your child soul and let yourself be carried by the comforting smell of gingerbread. A workshop that will delight young and old.
We love France for its bread, its good wine and cheese... but not only for that! And yes, our beautiful country is also full of traditional pastries and tasty gourmet more one than the other. From North to South and from East to West, Labo & Gato selected recipes that spotlight our beautiful land! Canelés of Bordeaux, Saint-Emilion macaroons and other Basque cake. Discover these three treasures of the South West Region!
Nougat of Montelimar, fudges, marshmallows... Discover a world full of sweets! Create your own confectionery and jams with a childhood taste. It's decided, from now it will be only good and homemade!
How consider a Christmas dinner without a yule log? Unthinkable! Fruity or chocolaty, rolled or ice, Yule log is THE dessert of the year'send. Light on this essential at a workshop where you will learn all the methods for performing step by step, two gourmet yule logs will amaze your guests! This year, i'll make the log!
How consider a Christmas dinner without a yule log? Unthinkable! Fruity or chocolaty, rolled or ice, Yule log is THE dessert of the year'send. Light on this essential at a workshop where you will learn all the methods for performing step by step, two gourmet yule logs will amaze your guests! This year, i'll make the log!
Nougat of Montelimar, fudges, marshmallows... Discover a world full of sweets! Create your own confectionery and jams with a childhood taste. It's decided, from now it will be only good and homemade!
How consider a Christmas dinner without a yule log? Unthinkable! Fruity or chocolaty, rolled or ice, Yule log is THE dessert of the year'send. Light on this essential at a workshop where you will learn all the methods for performing step by step, two gourmet yule logs will amaze your guests! This year, i'll make the log!
As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!
Un atelier de 5h autour de la viennoiserie et de la pâte feuilletée. Chocolatine - Croissant - Pain au raisinChausson aux pommes - Palmier - Galette frangipane
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
Put their hands in the dough, kids love! Amateurs or beginners confirmed, Labo & Gato concocted recipes easy to make by our young chefs in a friendly and educational workshop cupcakes, decorated shortbread, chocolate mousse... children put the kitchen to delight the whole family. Pastry, a child's play!
Created in honor of a cycling race connecting the two cities, the Paris-Brest has risen to the rank of the favorites of French pastry. An original presentation made of a crunchy choux, a ligth and meltingly soft praline cream with a homemade praline: our Paris-Brest is a pure gluttony! Try and make our modern version that surely be a must for your recipe book!
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
We love France for its bread, its good wine and cheese... but not only for that! And yes, our beautiful country is also full of traditional pastries and tasty gourmet more one than the other. From North to South and from East to West, Labo & Gato selected recipes that spotlight our beautiful land! Canelés of Bordeaux, Saint-Emilion macaroons and other Basque cake. Discover these three treasures of the South West Region!
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
Since 4 generations, the Russian has made the reputation of the house Artigarrède in Oloron Sainte-Marie who claims to be the only manufacturer of this cake. According to legend, the Russian take its name from its almonds'powder imported from Crimea and its thin layer of icing sugar call the snowy Russian plains to mind. After lots of testing, we have developed an incredible and unique recipe to make pale a Béarnais! Come tickle your taste buds and learn to make this cake made of almond biscuit and a lightweight praline mousseline cream.
You love the traditional Millefeuille? You'll love our greedy version! Caramelized puff pastry-made from A to Z!- a homemade praline and a praline mousseline cream for a sublime and tasty Millefeuille!
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!
As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!
If there is doubt as to their origin, they are nevertheless two flagship cakes of french pastry. Traditional or revisited, choux pastry is limitless for the creativity of bakers! Always the same dough, but an infinite range of tastes, textures and backdrops. Become Zeus of choux pastry and learn how to make cakes so beautiful and so hungry that they eat at lightning speed!
As the Eclair or the Paris-Brest, Millefeuille is an essential of pastries showcase. The perfect balance of crispy puff pastry made from A to Z- a divine mascarpone vanilla cream frosting and fondant will succumb pupils and buds. So go ahead and indulge in classic that will delight young and old.
Rather epiphanie cake or brioche crown with candied fruits? At Labo & Gato, it puts everyone agreed at a workshop where you learn to make to A to Z these traditional recipes. A devour for Epiphany or for the rest of the year!
Who doesn't know the Trianon, also known as the Royal chocolate? Composed of a hazelnut dacquoise, a praline feuillantine and a ligth chocolate mousse, this dessert is simply irresistible! Let us guide you and make this dangerously addictive and delicious dessert!
If there is doubt as to their origin, they are nevertheless two flagship cakes of french pastry. Traditional or revisited, choux pastry is limitless for the creativity of bakers! Always the same dough, but an infinite range of tastes, textures and backdrops. Become Zeus of choux pastry and learn how to make cakes so beautiful and so hungry that they eat at lightning speed!
Fantastik is THE trendy pastry! But what is exactly a Fantastik? Signed by Christophe Michalak, this hybrid between dessert cake and pie wants no frills. With fresh and seasonal products, it should be crisp-soft, melting and creamy at once. Neither too sweet or too fat or too stuck, the Fantastik keeps essentials: taste and emotion for an explosion in the mouth!
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
If its origin is uncertain, Black Forest is a mythical and a sublime cake. Of German origin, this cake made of a cocoa biscuit, Morello cherries in kirsch, chocolate shavings and whipped cream, is a perfect balance of textures and flavors. The most of Labo & Gato? A extra gourmet chocolate mousse and a modern setting for a classic but chic Black Forest!
You take the pastry CAP exam? You are a novice, hobbyist or pastry confirmed? This workshop is for you! In this intensive class of 9 hours, you will cover all technical bases equivalent to a pastry CAP exam. One hour lunch break with a meal served by Labo & Gato.
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
The boy wonder of pastry Cédric Grolet surprised us with his fruits in trompe l'oeil style . Real feat technique, learn to realize these small jewels of realism and impress your guests by offering a small piece of nature on the plate. With the fruits in trompe l'oeil, we taste first with the eyes.
Fantastik is THE trendy pastry! But what is exactly a Fantastik? Signed by Christophe Michalak, this hybrid between dessert cake and pie wants no frills. With fresh and seasonal products, it should be crisp-soft, melting and creamy at once. Neither too sweet or too fat or too stuck, the Fantastik keeps essentials: taste and emotion for an explosion in the mouth!
If its origin is uncertain, Black Forest is a mythical and a sublime cake. Of German origin, this cake made of a cocoa biscuit, Morello cherries in kirsch, chocolate shavings and whipped cream, is a perfect balance of textures and flavors. The most of Labo & Gato? A extra gourmet chocolate mousse and a modern setting for a classic but chic Black Forest!
Want to make a good and beautiful cream desserts worthy of the greatest pastry chefs? Labo & Gato gives a complete and accessible workshop where you will learn the different methods of assembly and decorations through the making of two desserts. Game of flavors and textures, sweetness and modernity: nothing is left to chance to make you a great chef!
As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!
Round, golden, shiny... the sun of Portugal? No, its famous Pastel de Nata! Real institution in Lisbon, this irresistible pastry knows a real success. You already see it warm and lightly sprinkled with cinnamon in your kitchen? So follow us, we will board you to Portugal for a workshop where you will learn how to make this characteristic crisp pastry and this creamy "Nata" that you can eat with a spoon. A treats that makes everyone agree.
Created in honor of a cycling race connecting the two cities, the Paris-Brest has risen to the rank of the favorites of French pastry. An original presentation made of a crunchy choux, a ligth and meltingly soft praline cream with a homemade praline: our Paris-Brest is a pure gluttony! Try and make our modern version that surely be a must for your recipe book!
As baguette and cheese, what more French than our iconic croissant? Established in Vienna to celebrate the victory against the Turks, the croissant was revisited in France to become what it is today. Learn and master the art of layering -A to Z- to make homemade pastries with a incomparable taste. Croissants, escargots, french chocolatine -or chocolate croissants for some!- Puff pastry will have no more secrets for you!
As the Eclair or the Paris-Brest, Millefeuille is an essential of pastries showcase. The perfect balance of crispy puff pastry made from A to Z- a divine mascarpone vanilla cream frosting and fondant will succumb pupils and buds. So go ahead and indulge in classic that will delight young and old.
The boy wonder of pastry Cédric Grolet surprised us with his fruits in trompe l'oeil style . Real feat technique, learn to realize these small jewels of realism and impress your guests by offering a small piece of nature on the plate. With the fruits in trompe l'oeil, we taste first with the eyes.
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
Un atelier de 5h autour de la viennoiserie et de la pâte feuilletée. Chocolatine - Croissant - Pain au raisinChausson aux pommes - Palmier - Galette frangipane
Make shiny and crunchy chocolates as greedy as those of your confectioner, it's not as complicated as you might think. Origin and choice of chocolate, tempering, molding, dipping, decorations... Labo & Gato gives you keys to take action and make good and fine chocolates. Make molded and soaked chocolate candies with various fillings and become the new Charlie and the chocolate factory!
Want to make a good and beautiful cream desserts worthy of the greatest pastry chefs? Labo & Gato gives a complete and accessible workshop where you will learn the different methods of assembly and decorations through the making of two desserts. Game of flavors and textures, sweetness and modernity: nothing is left to chance to make you a great chef!
More than a cake, a jewel signed Pierre Hermé! Under the soft and crunchy shell of a flushed macaroon, the subtle blend of a rose cream and the lychee magnified by the fruity fresh raspberry. The Ispahan is the perfect example of French pastry: it's refined, it's elegant, it's beautiful and, above all, it's delicious!
You take the pastry CAP exam? You are a novice, hobbyist or pastry confirmed? This workshop is for you! In this intensive class of 9 hours, you will cover all technical bases equivalent to a pastry CAP exam. One hour lunch break with a meal served by Labo & Gato.
You take the pastry CAP exam? You are a novice, hobbyist or pastry confirmed? This workshop is for you! In this intensive class of 9 hours, you will cover all technical bases equivalent to a pastry CAP exam. One hour lunch break with a meal served by Labo & Gato.
Tired of missing your macaroons or you simply are afraid to get started? This class is for you! No more grainy shells, broken macaroons and collar defects. We deliver all our tips and tricks to learn and succeed for sure these little treats. Come make perfect macaroons'shells and 3-4 toppings according to the chef.
If you want to offer a reservation to a loved one, please indicate their lastname and firstname.
The price of the reservation will be replaced by the mention "gift" on the ticket which will be sent to you after validation of your order
You want to learn the basics of pastry? 2 hours or 3 hours are not enough? You want to go further in your technical knowledge and take the time to perfect your skills? Enjoy great rates (5% discount) by opting for our 10 hours workshops subscription, valid for 6 months from the date of purchase. Many advantages: You get 5% discount on our entire product catalog. Your subscription is personal and personal but you can book up to 2 places per workshop to invite a person of your choice. The subscription can be used on all our workshops.
You want to learn the basics of pastry? 2 hours or 3 hours are not enough? You want to go further in your technical knowledge and take the time to perfect your skills? Enjoy great rates (10% discount) by opting for our 20 hours workshops subscription, valid for 12 months from the date of purchase. Many advantages: You get 10% discount on our entire product catalog. Your subscription is personal and personal but you can book up to 2 places per workshop to invite a person of your choice. The subscription can be used on all our workshops.
You want to learn the basics of pastry? 2 hours or 3 hours are not enough? You want to go further in your technical knowledge and take the time to perfect your skills? Enjoy great rates (15% discount) by opting for our 30 hours workshops subscription, valid for 18 months from the date of purchase. Many advantages: You get 15% discount on our entire product catalog. Your subscription is personal and personal but you can book up to 2 places per workshop to invite a person of your choice. The subscription can be used on all our workshops.