Class hours
Monday
9:00 - 12:30 / 13:30 - 18:00
(Candidate reception starts at 8:30)
Tuesday and Wednesday
8:30 - 12:30 / 13:30 - 17:30
(Candidate reception starts at 8:00)
Guest Chefs
Advanced Sugar Work – With MOF Pierre-Henri Roullard
1 session in the year
13 - 15 apr.
Duration
The training course takes place over 3 days, for a total of 24 hours. Day 1 (Monday): welcome from 8:30 am, course starts at 9:00 am, ends at 6:00 pm. Days 2 & 3: from 8:30 am to 5:30 pm. Each day includes a one-hour lunch break (12:30 pm – 1:30 pm)
Audience
Pastry Chefs, Bakers, Restaurateurs, and Catering Professionals
Prerequisites
Basic pastry knowledge and techniques
Language
French and English, depending on the session
Fee
1316.67 € H.T / 1580 € T.T.C
Location
École Bellouet Paris 304–306, rue Lecourbe 75015 Paris
Accessibility
The venue is fully accessible for people with reduced mobility
Conditions
7 participants maximum
Formations certifiées Qualiopi et prises en charge possibles
Advanced Sugar Work – With MOF Pierre-Henri Roullard
An immersive course designed to push the boundaries of artistic sugar work. Led by MOF Pierre-Henri Roullard, this training explores blown and pulled sugar techniques through a creative theme inspired by nature.
You’ll learn to:
• Craft signature sugar flowers and expressive natural shapes, • Build complex volumes with structure and elegance, • Master key sugar artistry gestures (pulling, blowing, bubbling…), • Manage time, temperature and assembly constraints, • Refine your creative vision for competitions or exceptional display pieces. A course where technical rigour meets artistic freedom, to bring spectacular sugar creations to life.
Need information?
Contact Us
For any request, you can contact us by phone at 01 40 60 16 20 or via the form
The office is open from Monday to Thursday from 9:00 AM to 12:30 PM and from 1:30 PM to 6:00 PM - closed on public holidays
Find Us
BELLOUET PARIS SCHOOL 304-306, rue Lecourbe - 75015 PARIS
Metro stop Convention (line 12) or Lourmel (line 8)