Mission Statement

The French Pastry School strives to offer an innovative, effective, intensive education in which students are equipped to achieve excellence in the pastry, baking and confectionery arts.

Our students are optimally prepared to pursue a career in pastry after learning to use the finest ingredients and equipment and receiving intensive hands-on instruction from internationally acclaimed master pastry chefs. Whether in our full-time certificate programs or a Continuing Education course, students are personally mentored by experts in their crafts. The French Pastry School’s goal is to transmit the knowledge, commitment, and passion necessary for our students to continually elevate the art of pastry.


About Us

The French Pastry School is the premier international institution of baking arts education.  Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, M.O.F., to uphold an exceptional educational facility for all things sweet and baked. The French Pastry School’s team of award-winning instructors has grown to a faculty of many renowned chefs, including Master Baker, Jonathan Dendauw, United States Master Baker Jeffrey Hamelman, and Didier Rosada.

The French Pastry School offers you the rare opportunity to learn the art of baking in an intimate setting, being personally mentored by masters in their field. Your skills will be finely honed through hands-on practice and repeated exposure to the best baking techniques, tools, and ingredients. Our school is dedicated to the art of baking, and it is our goal to be the finest baking school in the United States, producing the best-prepared professionals entering the industry.

The French Pastry School is approved by the Division of Private Business and Vocational Schools of the Illinois Board of Higher Education (www.ibhe.org), 1 N Old State Capitol Plaza, Springfield, IL 62701, Phone: (217) 782-2551.

Nationally Accredited by ACCET (Accrediting Council for Continuing Education & Training)

At The French Pastry School, we pride ourselves on the following:
  1. Providing personal instruction and hands-on training from world class pastry chef instructors in a comfortable atmosphere;
  2. Giving personal attention to each student’s individual career goals from the minute they come in contact with the school, and maintaining a positive relationship with alumni throughout their careers;
  3. Ensuring students have easy access to as well as individual attention from their chef instructors by keeping class sizes small;
  4. Dedicating the best ingredients and equipment available for our students to learn with in kitchens designed specifically to teach the art, science, technique, and method needed to excel in the bread-baking industry;
  5. Offering courteous student services and thoughtful financial guidance tailored to each student’s needs;
  6. Presenting opportunities to our students to become a part of their professional community by promoting and supporting participation in organizations like For the Love of Chocolate Foundation;
  7. Promoting lifelong learning by providing Continuing Education courses for graduates, professionals, and food enthusiasts.