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.

2 reviews

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!

1 review

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!

Dive into a gourmet workshop dedicated to the iconic pastries of the Bordeaux region. The cannelé, a small cake from Bordeaux with a delicate aroma of rum and vanilla, is on its way to becoming a global icon—surpassing even Henri IV’s white horse and the wine of Saint-Émilion. With its caramelized crust and soft, custardy center, this treat wins over everyone who tastes it. Join us to uncover all the secrets behind its creation! The Dune of Pilat may be the tallest sand dune in Europe, but for food lovers, Dunes are above all irresistible little confections. Picture crispy chouquettes filled with a light, creamy filling—a true cloud on the tongue that delights every palate.

More than just bread, the traditional French baguette is a true icon — a daily delight and a proud emblem of French culinary heritage. In this hands-on workshop, you’ll learn to master the art of the beloved baguette de Tradition, with its crisp crust, airy crumb, and unmistakable aroma fresh from the oven. Over the course of 2 hours, you’ll be guided step by step in crafting your very own traditional baguette, from kneading and shaping to proofing and baking. And for a flavorful twist, you’ll also create a seeded baguette variation — rustic, wholesome, and full of character. A warm, friendly experience, timeless skills to take home… and best of all, the joy of saying: “I made this myself!”

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!

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.

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!

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.

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!

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!

1 review

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.

2 reviews

Dive into a gourmet workshop dedicated to the iconic pastries of the Bordeaux region. The cannelé, a small cake from Bordeaux with a delicate aroma of rum and vanilla, is on its way to becoming a global icon—surpassing even Henri IV’s white horse and the wine of Saint-Émilion. With its caramelized crust and soft, custardy center, this treat wins over everyone who tastes it. Join us to uncover all the secrets behind its creation! The Dune of Pilat may be the tallest sand dune in Europe, but for food lovers, Dunes are above all irresistible little confections. Picture crispy chouquettes filled with a light, creamy filling—a true cloud on the tongue that delights every palate.

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.

1 review

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!

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!

Lack of inspiration to decorate your dessert? Want to impress your entourage with homemade chocolate subjects? Choice of chocolate, tempering, molding, assembly techniques and decoration... Nothing insurmountable provided you follow some rules! Come to Labo & Gato and be care away by the magic of chocolate at a workshop combining theory and creativity.

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.

1 review

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!

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.

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.

2 reviews

Sweet pastry, everyone knows. But what about the salty side? Macaroon, Millefeuille, Eclair... Everything is possible thanks to these perfect imitations of classic pastries with original associations! Take a salty turn and come make surprising recipes that reconcile sweet tooth and salty tooth!

According to legend, the pastry chef Stohrer invented the baba at the request of King Stanislas. It based on this idea: soak with Malaga wine, a bun with little dry grapes. Wine and rum, there was one step! Since then, time has passed but Ali Baba is the same: a marvel of balance with a soft bun dough sprinkled with alcohol and traditional or original garnishes. Learn how to make this classic pastry available in 4 versions, depending on seasonal fruits and the chef's inspiration.

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!

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!

1 review

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.

1 review

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!