Swiss, French or even Italian, this great lady dressed all in white, gives air and cracked many desserts! Crusty, melting, or both at once, the meringue is crisp as Mont Blanc, Pavlova or otherwise Merveilleux cake. Come taste these delights and make the meringue in all its forms for a moment of levity to the sweet scent of childhood!

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.

Warm days comes and with them, a craving of homemade ice creams! You start and result: full of ice crystals or hard as stone when frozen, too sweet that melts quickly...Don't panic! We will teach you how to make smooth ice cream... Now, you will only make professional ice cream!

Her name Tatin or Bourdaloue, chocolate or lemon, shortcrust or puff... it's not easy for everyone to succeed a perfect pie! So follow us in a workshop where you will realize gourmet pies and assorted garnishes. From the most traditional to the most original, the pie will be undoubtedly the queen of desserts!

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!

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!

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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.

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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!

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 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!

Un atelier de 5h autour de la viennoiserie et de la pâte feuilletée. Chocolatine - Croissant - Pain au raisinChausson aux pommes - Palmier - Galette frangipane

When Saint-Tropez meets Cap Ferret, this gives a gourmet workshop under the sign of the sun! But don't forget the method! On one side, a bun with a smooth cream perfumed with orange blossom, on the other choux pastry with a light vanilla cream. Try it, learn step by step and melt for these two classics of modern times!

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!

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!

Classic of  summer, the strawberry cream cake always make unanity! Biscuit soaked in kirsch, vanilla mousseline, fresh strawberries and almond paste decor: learn how to make step by step this fresh and light cake.

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!

Less known than its cousin the strawberry cake, the raspberry cake is a lightness gourmet cake. The brilliant idea of ​​Labo & Gato? Revisit this classic forgotten bringing his personal touch: an almond hazelnut dacquoise chewy-crisp and vanilla butter cream lightened with an italian meringue. A ligth and fruity cake to try quickly!

Warm days comes and with them, a craving of homemade ice creams! You start and result: full of ice crystals or hard as stone when frozen, too sweet that melts quickly...Don't panic! We will teach you how to make smooth ice cream... Now, you will only make professional ice cream!

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! Kouign amann, cake of Nantes and Merveilleux cake: discover these three treasures of the Northwest region!

Is puff pastry so complicated to make? You will be surprised to discover that it's easier than it seems! Patience and a good roll, here are the two keys for a homemade successful puff pastry, crisp and melting at once! A complete class where you will make two types of lamination -classic an inverted puff pastry- for making a Millefeuille with vanilla, turnovers and the Jesuits.

Ultimate cake of celebration, the Croquembouche is the real icing... on the cake! A cone made ​​of caramelized cream puffs and nougatine for a feeling of crisp and soft. Come and make an impressive and majestic Croquembouche that will impress your guests!

Her name Tatin or Bourdaloue, chocolate or lemon, shortcrust or puff... it's not easy for everyone to succeed a perfect pie! So follow us in a workshop where you will realize gourmet pies and assorted garnishes. From the most traditional to the most original, the pie will be undoubtedly the queen of desserts!

Elegant pastry by Pierre Hermé , the 'Infiniment' pie highlights noble products such as vanilla, coffee ... Let yourself be tempted by the complexity and balance of its composition and learn how to make this classical. Textures and an intense taste will be here. You could eat it infinitely.

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!