Fond du hero

Transmitexcellence since 1989

Since 1989, the Bellouet School has embodied a unique place where the history of French pastry is written. More than a school, it is a place of transmission: a living heritage where tradition blends with contemporary dynamics, where technique nourishes creativity, and where every gesture is rooted in a passion for the craft. In the heart of Paris, its laboratories are the setting for exceptional learning, where we learn with rigor, where we share our skills with humanity, and where we create with joy.

Upcoming

26 - 28 JAN.

Prestige Entremets – The Authentic Pastry Chef

Pastry
Prestige Entremets – The Authentic Pastry Chef
26 - 27 JAN.

Petits Fours & Macarons Magic – Add-On Sales 2 days

Petit four
Petits Fours & Macarons Magic – Add-On Sales 2 days
26 - 28 JAN.

Boutique-Style Tarts – Rustic & Modern

Pastry
Boutique-Style Tarts – Rustic & Modern
26 - 28 JAN.

Artistic Sugar Work – Beginner Level

Travail du Sucre
Artistic Sugar Work – Beginner Level
02 - 04 FEB.

Easter Chocolate Creations - New

Chocolate & Confectionery
Easter Chocolate Creations - New
02 - 04 FEB.

Cakes, Travel Pastries & Indulgent Viennoiseries

Travel Cakes
Cakes, Travel Pastries & Indulgent Viennoiseries
09 - 11 FEB.

Easter Chocolate Creations - New

Chocolate & Confectionery
Easter Chocolate Creations - New
09 - 11 FEB.

Sugar Art – Artistic Showpieces (Advanced Level)

Travail du Sucre
Sugar Art – Artistic Showpieces (Advanced Level)
09 - 11 FEB.

Plant-Based Pastry – With Richard Hawke - NEW

Guest Chefs
Plant-Based Pastry – With Richard Hawke - NEW
16 - 18 FEB.

Best of Bellouet

Pastries
Best of Bellouet
16 - 18 FEB.

Simple & Flavourful Entremets

Pastry
Simple & Flavourful Entremets
16 - 18 FEB.

Elegant & Refined Individual Cakes

Petits Gâteaux
Elegant & Refined Individual Cakes
23 - 25 FEB.

Easter Chocolate Creations - New

Chocolate & Confectionery
Easter Chocolate Creations - New
23 - 25 FEB.

Choux Pastry & Modern Éclairs

Pastry
Choux Pastry & Modern Éclairs
23 - 25 FEB.

Viennoiserie Essentials – Traditional Doughs

Bakery
Viennoiserie Essentials – Traditional Doughs
02 - 04 MAR.

Croquembouche, Tiered Cakes & Wedding Creations

Pastry
Croquembouche, Tiered Cakes & Wedding Creations
02 - 04 MAR.

Artisan Breadmaking – With MOF Ludovic Richard

Bakery
Artisan Breadmaking – With MOF Ludovic Richard
09 - 11 MAR.

Streamlined & Modern Entremets

Pastry
Streamlined & Modern Entremets
09 - 10 MAR.

Petits Fours & Macarons Magic – Add-On Sales 2 days

Petit four
Petits Fours & Macarons Magic – Add-On Sales 2 days
09 - 11 MAR.

Chocolate Bonbons – Enrobing & Molding

Chocolate & Confectionery
Chocolate Bonbons – Enrobing & Molding
09 - 11 MAR.

Paris Gourmet Experience

Pastry
Paris Gourmet Experience
16 - 18 MAR.

Bellouet Signature Individual Cakes – Innovation

Pastry
Bellouet Signature Individual Cakes – Innovation
16 - 17 MAR.

Street Finger Pastry – Season 2

Pastry
Street Finger Pastry – Season 2
16 - 18 MAR.

Ice Cream, Sorbets & Frozen Entremets for Boutique Pastry Chefs

Ice Cream & Sorbet
Ice Cream, Sorbets & Frozen Entremets for Boutique Pastry Chefs
23 - 25 MAR.

Palace-Style Desserts – NEW

Pastry
Palace-Style Desserts – NEW
23 - 25 MAR.

Cakes, Travel Pastries & Indulgent Viennoiseries

Travel Cakes
Cakes, Travel Pastries & Indulgent Viennoiseries
23 - 25 MAR.

Artistic Chocolate Showpieces – Advanced Level

Chocolate showpiece
Artistic Chocolate Showpieces – Advanced Level
30 MAR. - 01 APR.

Prestige Entremets – The Authentic Pastry Chef

Pastry
Prestige Entremets – The Authentic Pastry Chef
30 MAR. - 01 APR.

Artistic Sugar Work – Beginner Level

Travail du Sucre
Artistic Sugar Work – Beginner Level
07 - 09 APR.

Seasonal Individual Cakes – NEW

Petits Gâteaux
Seasonal Individual Cakes – NEW
07 - 09 APR.

Boutique-Style Tarts – Rustic & Modern

Pastry
Boutique-Style Tarts – Rustic & Modern
07 - 09 APR.

Celebration Cakes & Seasonal Highlights – NEW

Pastry
Celebration Cakes & Seasonal Highlights – NEW
07 - 09 APR.

Boutique-Style Tarts – Rustic & Modern

Pastry
Boutique-Style Tarts – Rustic & Modern
13 - 14 APR.

Petits Fours & Macarons Magic – Add-On Sales 2 days

Petit four
Petits Fours & Macarons Magic – Add-On Sales 2 days
13 - 15 APR.

Viennoiserie Essentials – Traditional Doughs

Bakery
Viennoiserie Essentials – Traditional Doughs
13 - 15 APR.

Chocolate Bonbons – Enrobing & Molding

Chocolate & Confectionery
Chocolate Bonbons – Enrobing & Molding
13 - 15 APR.

Advanced Sugar Work – With MOF Pierre-Henri Roullard

Guest Chefs
Advanced Sugar Work – With MOF Pierre-Henri Roullard
20 APR. - 22 FEB.

Choux Pastry & Modern Éclairs

Pastry
Choux Pastry & Modern Éclairs
20 - 21 APR.

Traditional Cakes & Travel Pastries 2 days

Travel Cakes
Traditional Cakes & Travel Pastries 2 days
20 - 22 APR.

Chocolate Sculpture – With Christophe Morel – EXCLUSIVE

Chocolate showpiece
Chocolate Sculpture – With Christophe Morel – EXCLUSIVE
27 - 29 APR.

Simple & Flavourful Entremets

Pastry
Simple & Flavourful Entremets
27 - 28 APR.

Street Finger Pastry – Season 2

Pastry
Street Finger Pastry – Season 2
27 - 29 APR.

Chocolate Sculpture – With Christophe Morel – EXCLUSIVE

Chocolate showpiece
Chocolate Sculpture – With Christophe Morel – EXCLUSIVE
04 - 06 MAY

Croquembouche, Tiered Cakes & Wedding Creations

Pastry
Croquembouche, Tiered Cakes & Wedding Creations
04 - 06 MAY

Chocolate & Confectionery – With Frédéric Hawecker, MOF Chocolatier

Guest Chefs
Chocolate & Confectionery – With Frédéric Hawecker, MOF Chocolatier
11 - 13 MAY

Best of Bellouet

Pastries
Best of Bellouet
11 - 13 MAY

Streamlined & Modern Entremets

Pastry
Streamlined & Modern Entremets
11 - 13 MAY

Ice Cream, Sorbets & Frozen Entremets for Boutique Pastry Chefs

Ice Cream & Sorbet
Ice Cream, Sorbets & Frozen Entremets for Boutique Pastry Chefs
18 - 20 MAY

Elegant & Refined Individual Cakes

Petits Gâteaux
Elegant & Refined Individual Cakes
18 - 20 MAY

Artistic Sugar Work – Beginner Level

Travail du Sucre
Artistic Sugar Work – Beginner Level
18 - 20 MAY

Viennoiserie Creations – by Mickaël Martinez

Guest Chefs
Viennoiserie Creations – by Mickaël Martinez
26 - 28 MAY

Celebration Cakes & Seasonal Highlights – NEW

Pastry
Celebration Cakes & Seasonal Highlights – NEW
26 - 28 MAY

Seasonal Individual Cakes – NEW

Petits Gâteaux
Seasonal Individual Cakes – NEW
01 - 03 JUNE

Prestige Entremets – The Authentic Pastry Chef

Pastry
Prestige Entremets – The Authentic Pastry Chef
08 - 10 JUNE

Bellouet Signature Individual Cakes – Innovation

Pastry
Bellouet Signature Individual Cakes – Innovation
08 - 09 JUNE

Street Finger Pastry – Season 2

Pastry
Street Finger Pastry – Season 2
09 - 10 JUNE

Chocolate & Confectionery by Vincent Durant

Chocolate & Confectionery
Chocolate & Confectionery by Vincent Durant
10 - 11 JUNE

Petits Fours & Macarons Magic – Add-On Sales 2 days

Petit four
Petits Fours & Macarons Magic – Add-On Sales 2 days
15 - 17 JUNE

Sugar Art – Artistic Showpieces (Advanced Level)

Travail du Sucre
Sugar Art – Artistic Showpieces (Advanced Level)
15 - 17 JUNE

Bean to Pastry – by Régis Boué & Jonathan Mougel – NEW

Guest Chefs
Bean to Pastry – by Régis Boué & Jonathan Mougel – NEW
15 - 17 JUNE

Modern Sandwiches & Savoury Snacking – With Peyo Nobre

Bakery
Modern Sandwiches & Savoury Snacking – With Peyo Nobre
22 - 24 JUNE

Choux Pastry & Modern Éclairs

Pastry
Choux Pastry & Modern Éclairs
22 - 24 JUNE

Chocolate Bonbons – Enrobing & Molding

Chocolate & Confectionery
Chocolate Bonbons – Enrobing & Molding
22 - 24 JUNE

Creations by Julien Alvarez

Guest Chefs
Creations by Julien Alvarez
29 JUNE - 01 JULY

Streamlined & Modern Entremets

Pastry
Streamlined & Modern Entremets
29 JUNE - 01 JULY

Boutique-Style Tarts – Rustic & Modern

Pastry
Boutique-Style Tarts – Rustic & Modern
29 JUNE - 01 JULY

Chocolate Showpiece

Chocolate showpiece
Chocolate Showpiece
06 - 08 JULY

Palace-Style Desserts – NEW

Pastry
Palace-Style Desserts – NEW
06 - 08 JULY

Holiday Bûches – Christmas Specials

Signature Creations
Holiday Bûches – Christmas Specials
06 - 08 JULY

Viennoiserie Essentials – Traditional Doughs

Bakery
Viennoiserie Essentials – Traditional Doughs
06 - 08 JULY

Artistic Sugar Work – Beginner Level

Travail du Sucre
Artistic Sugar Work – Beginner Level
15 - 16 JULY

Petits Fours & Macarons Magic – Add-On Sales 2 days

Petit four
Petits Fours & Macarons Magic – Add-On Sales 2 days
15 - 16 JULY

Street Finger Pastry – Season 2

Pastry
Street Finger Pastry – Season 2
15 - 16 JULY

Traditional Cakes & Travel Pastries 2 days

Travel Cakes
Traditional Cakes & Travel Pastries 2 days
15 - 16 JULY

Epiphany Galettes – Seasonal Special

Signature Creations
Epiphany Galettes – Seasonal Special
20 - 22 JULY

Seasonal Individual Cakes – NEW

Petits Gâteaux
Seasonal Individual Cakes – NEW
20 - 22 JULY

Artistic Chocolate Showpieces – Advanced Level

Chocolate showpiece
Artistic Chocolate Showpieces – Advanced Level
20 - 22 JULY

Croquembouche, Tiered Cakes & Wedding Creations

Pastry
Croquembouche, Tiered Cakes & Wedding Creations
25 - 27 AUG.

Celebration Cakes & Seasonal Highlights – NEW

Pastry
Celebration Cakes & Seasonal Highlights – NEW
25 - 27 AUG.

Seasonal Individual Cakes – NEW

Petits Gâteaux
Seasonal Individual Cakes – NEW
25 - 27 AUG.

Choux Pastry & Modern Éclairs

Pastry
Choux Pastry & Modern Éclairs
25 - 27 AUG.

Chocolate Showpiece

Chocolate showpiece
Chocolate Showpiece
31 AUG. - 02 SEPT.

Best of Bellouet

Pastries
Best of Bellouet
31 AUG. - 02 SEPT.

Cakes, Travel Pastries & Indulgent Viennoiseries

Travel Cakes
Cakes, Travel Pastries & Indulgent Viennoiseries
31 AUG. - 02 SEPT.

Frozen Creations by Emmanuel Ryon

Guest Chefs
Frozen Creations by Emmanuel Ryon
07 - 09 SEPT.

Streamlined & Modern Entremets

Pastry
Streamlined & Modern Entremets
07 - 09 SEPT.

Elegant & Refined Individual Cakes

Petits Gâteaux
Elegant & Refined Individual Cakes
14 - 16 SEPT.

Artistic Sugar Showpiece by Jonathan Mougel - EXCLUSIVE

Travail du Sucre
Artistic Sugar Showpiece by Jonathan Mougel - EXCLUSIVE
14 - 16 SEPT.

Holiday Bûches – Christmas Specials

Signature Creations
Holiday Bûches – Christmas Specials
14 - 16 SEPT.

Artistic Chocolate Showpiece – With MOF Stéphane Leroux

Chocolate showpiece
Artistic Chocolate Showpiece – With MOF Stéphane Leroux
21 - 22 SEPT.

Street Finger Pastry – Season 2

Pastry
Street Finger Pastry – Season 2
21 - 23 SEPT.

Chocolate & Confectionery – With Frédéric Hawecker, MOF Chocolatier

Guest Chefs
Chocolate & Confectionery – With Frédéric Hawecker, MOF Chocolatier
28 - 30 SEPT.

Bellouet Signature Individual Cakes – Innovation

Pastry
Bellouet Signature Individual Cakes – Innovation
28 - 30 SEPT.

Holiday Bûches – Christmas Specials

Signature Creations
Holiday Bûches – Christmas Specials
28 - 30 SEPT.

Creations by Vincent Guerlais

Guest Chefs
Creations by Vincent Guerlais
05 - 07 OCT.

Chocolate Bonbons – Enrobing & Molding

Chocolate & Confectionery
Chocolate Bonbons – Enrobing & Molding
05 - 07 OCT.

Creations by Pierre-Henri Rouillard - New

Guest Chefs
Creations by Pierre-Henri Rouillard - New
05 - 07 OCT.

Modern Sandwiches & Savoury Snacking – With Peyo Nobre

Bakery
Modern Sandwiches & Savoury Snacking – With Peyo Nobre
12 - 24 OCT.

Croquembouche, Tiered Cakes & Wedding Creations

Pastry
Croquembouche, Tiered Cakes & Wedding Creations
12 - 14 OCT.

Paris Gourmet Experience

Pastry
Paris Gourmet Experience
12 - 14 OCT.

Creations by Miquel Guarro – NEW

Guest Chefs
Creations by Miquel Guarro – NEW
19 - 21 OCT.

Simple & Flavourful Entremets

Pastry
Simple & Flavourful Entremets
19 - 21 OCT.

Holiday Bûches – Christmas Specials

Signature Creations
Holiday Bûches – Christmas Specials
19 - 20 OCT.

Epiphany Galettes – Seasonal Special

Signature Creations
Epiphany Galettes – Seasonal Special
26 - 28 OCT.

Elegant & Refined Individual Cakes

Petits Gâteaux
Elegant & Refined Individual Cakes
26 - 28 OCT.

Viennoiserie Essentials – Traditional Doughs

Bakery
Viennoiserie Essentials – Traditional Doughs
26 - 28 OCT.

Creations by Anabelle Lucantonio – NEW

Guest Chefs
Creations by Anabelle Lucantonio – NEW
02 - 04 NOV.

Streamlined & Modern Entremets

Pastry
Streamlined & Modern Entremets
02 - 04 NOV.

Cakes, Travel Pastries & Indulgent Viennoiseries

Travel Cakes
Cakes, Travel Pastries & Indulgent Viennoiseries
09 - 10 NOV.

Petits Fours & Macarons Magic – Add-On Sales 2 days

Petit four
Petits Fours & Macarons Magic – Add-On Sales 2 days
09 - 10 NOV.

Traditional Cakes & Travel Pastries 2 days

Travel Cakes
Traditional Cakes & Travel Pastries 2 days
09 - 10 NOV.

Epiphany Galettes – Seasonal Special

Signature Creations
Epiphany Galettes – Seasonal Special
16 - 18 NOV.

Palace-Style Desserts – NEW

Pastry
Palace-Style Desserts – NEW
16 - 18 NOV.

Boutique-Style Tarts – Rustic & Modern

Pastry
Boutique-Style Tarts – Rustic & Modern
16 - 18 NOV.

Artistic Chocolate Showpieces – Advanced Level

Chocolate showpiece
Artistic Chocolate Showpieces – Advanced Level
16 - 18 NOV.

Sugar Art – Artistic Showpieces (Advanced Level)

Travail du Sucre
Sugar Art – Artistic Showpieces (Advanced Level)
23 - 25 NOV.

Best of Bellouet

Pastries
Best of Bellouet
23 - 25 NOV.

Bellouet Signature Individual Cakes – Innovation

Pastry
Bellouet Signature Individual Cakes – Innovation
23 - 25 NOV.

Choux Pastry & Modern Éclairs

Pastry
Choux Pastry & Modern Éclairs
23 - 25 NOV.

Artisan Breadmaking – With MOF Ludovic Richard

Bakery
Artisan Breadmaking – With MOF Ludovic Richard
30 NOV. - 02 DEC.

Prestige Entremets – The Authentic Pastry Chef

Pastry
Prestige Entremets – The Authentic Pastry Chef
30 NOV. - 02 DEC.

Chocolate Showpiece

Chocolate showpiece
Chocolate Showpiece
30 NOV. - 02 DEC.

Artistic Sugar Work – Beginner Level

Travail du Sucre
Artistic Sugar Work – Beginner Level

Founded by Joël Bellouet and guided by the high standards of Jean‑Michel Perruchon, it has seen generations of chefs from around the world come and go, eager to learn, perfect their skills, and create.True to its founders and open to the world, the Bellouet School inspires the artisans and professionals of tomorrow.

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