Pastry Academy by Amaury Guichon

România 🇷🇴 loves you! Coming to Pastry Academy was the best decision of my life. I know it could be expensive, I know it’s a long time missing from home … but it’s worth it. I’ve learned to make new desserts and I was able to sell them at a higher price, so the investment came along. Go and follow your dreams. I followed mine ❤️

The Pastry Academy by Amaury Guichon is on another level. From the moment you walk in, you can tell this place is special — the space is stunning, but it’s the energy, creativity, and level of skill being taught that really set it apart. You don’t just follow recipes here; you learn why things work, how to perfect every detail, and how to push your own limits. I especially loved meeting Ashley Rossi, who is just as beautiful inside as she is out. Her friendliness and attentiveness are probably why everything runs so smoothly, and I love that she makes everything feel personal. You can tell she genuinely cares about the students, and the atmosphere she creates is equal parts professional and inspiring. I don’t think there’s another place where you can master your craft like you can here. Amaury’s academy is what I’ll always recommend to anyone serious about pastry — it’s intense, rewarding, and completely worth it.

🇷🇴 Absolutely outstanding! In just 2 months, a true miracle happened. This academy doesn’t just shape pastry chefs—it creates visionaries. Not only did I learn the craft at the highest level, but I also discovered guidance, leadership, and inspiration for life itself. A place where passion meets purpose, and where every lesson is unforgettable.

Just finished the 10 week program. It's a life changing and wonderful experience. The program is taught by Amaury Guichon , Michel Ernots and François Delaire. First of all, I know a lot of you will have insecurities in placing your money and ten weeks of your time in a relatively new academy. The answer is ABSOLUTELY. The academy has top of the line equipment and ingredientes. The three professors are AMAZING. Michel Ernots is AMAZING and Fracoise is so down to earth and fun. Amaury is a GENIUS, and super nice and humble. The three are amongst the most talented pastry chefs I've met. The staff and interns have an excellent teamwork attitude and Fiona (Amaurys wife and in charge of administration) is super professional and nice (and an AMAZING photographer). The 10 week journey (because that was it was for me, a life changing journey) was comprised of two basic experiences : what I learned at the academy and what I learned personally along me peers. I loved the overall felling at the academy. None of the instructors or staff has an inflated ego, their purpose is for you to LEARN as much as you can (not belittle you) and you can feel that in every class. When you see the whole staff with that outgoing positive vibe your learning experience is elevated even more. Personally and along my pears I met amazing people from all over the world (Mexico, India, Singapore, Corsica, Indonesia, Africa, USA, Ecuador and me from the Dominican Republic) and to have learned and mingled with all these cultures and different ages (students from 16- 60 years old) just added another dimension to the experience. I cannot think of anything that would make me not recomend this investment for anyone who wants to consider seriously becoming a Pastry chef as a career path. Meeting Amaury and his instructors was a dream come true!! (if you think that man is a genius, when you get to know his humbleness and taste his flavors, that's when your gonna be blown away!). I'm proud that I made the decision to come and to learn from people that I admired from the web ..... It was one of the best decisions I have made in this beautiful career I've chosen. Learned a lot, met amazing and talented professionals and met amazing people and hopefully new lifelong friends. Couldn't have asked for more ❤️❤️❤️.

I feel so grateful to have been able to follow the classes at the Pastry Academy. It's a dream to learn in such wonderful place for every aspiring pastry Chef . What i loved the most about my time at the Academy is the deep pastry theory we got there , everything had a meaning and was really well explained it's not just follow a recipe it's knowing why at every step we are doing and the understanding behind the product . Both Chef Michel and Chef Amaury are really great professionals and it was pretty interesting to learn with two different methods and approaches to pastry . I literally loved every moment at the academy , i enjoyed all the modules , i also think the 10 weeks program is well thought because it gives you a bit of everything of what you could find in the industry . Chef Michel is an excellent pastry teacher , he is really patient and his way of teaching pastry is stunning in every aspect . His class is definitely thrilling. Chef Amaury is one of the best Pastry Chef in the industry worldwide . Every single creation is so impressive and i've been so lucky to see and try a couple of them.I really like his classes and love the passion he puts into everything he does. Fiona the director of international operations is nice and really helpful and efficient during the whole admission process . She is also a great photographer. Everyone at the academy is friendly and encourages you to be better . I can only recommend the Pastry Academy!

Hello, friends! Thank you immensely for your phenomenal experience and motivation, for your knowledge and the ability to turn our dreams into reality! Now, let's go over everything in order: Chef Amaury and Chef Michel, you are true professionals, and working with you is a delight—easy and wonderful! Your knowledge and ability to create masterpieces exceeded all my expectations! It was amazing! Now, I am working in my small bakery and impressing my guests with the delicious croissants made from the recipes we worked on together! Thank you, guys! The ice cream, chocolate, candies, and all other desserts you shared with us turn out delicious, and most importantly, they come out perfectly on the first try! I highly recommend everyone who hasn't yet decided to join the Pastry Academy for knowledge to join big team without hesitation. You won't regret it; it will be an unforgettable journey for life! A huge thank you to the entire Academy team; you are all amazing! Special thanks to Chef Christopher, who inspired us to create a unique recipe and technology for making sweets at the factory! Chef Michel, as I have already told you, you are unique and talented, always calm and very quick. Teaching is your calling! Thank you for your business advice. The bread you made for us in the masterclass is the best I've ever tasted in the USA! The taste is unforgettable! Chef Amaury’s talent is God-given, so let your chocolate creativity be priceless! Thank you for your signature recipes and masterclasses! We, your students, will do everything to make the Pastry Academy in Las Vegas the best in the world! Personally, you are the best for me! Friends, I am not saying goodbye, but I am saying see you soon! Thank you for your understanding and patience with each of us!!! Now I recommend it to everyone!!! With great respect to you, Sergiy from Ukraine!!!

If you're passionate about pastry and dreaming of taking your skills to the next level — whether you're a beginner or a seasoned professional — Pastry Academy by Amaury Guichon THE place to be. ✨ The program is incredibly comprehensive and well-structured, covering everything from classic viennoiserie and tarts to travel cakes, layered entremets, and even the art of starting or growing your own pastry business. You'll dive deep into technique, precision, and creativity — all guided by the inspiring artistry of Amaury Guichon and the vast knowledge of Chef Michel Ernots. Whether you're here to master chocolate showpieces sculptures or to build a rock-solid pastry foundation, you'll leave empowered, skilled, and full of sweet ambition. Highly, highly recommended! 💫👨‍🍳

My time at the Pastry Academy has helped me gain knowledge and confidence in the world of pastry! The modules covered all the basics plus more complex desserts that I've always dreamed about trying. There is something for everyone, whether you're a beginner or a professional. Chef Michel and Chef Amaury are the best instructors! This course was so much fun and it is something I recommend to any and everyone!

The Pastry Academy by Amaury Guichon is a world-class institution that offers an immersive, hands-on education in the art of pastry. With state-of-the-art facilities, top-tier ingredients, and a rigorous curriculum, students master everything from bread and breakfast pastries to ice cream, chocolate confectionery, and stunning chocolate showpieces. Under the guidance of Chef Amaury and Chef Michel, they refine classic techniques and explore modern innovations, including Amaury's highly demanded signature masterclass. The program's intensity mirrors real-world pastry demands, fostering precision, creativity, and professionalism. Graduates leave with exceptional skills and the confidence to excel in top-tier kitchens or launch their own ventures, making this academy the ultimate foundation for pastry mastery.

After completing this pastry program, I can say it was one of the best experiences of my life and at the same time a real eye-opener. One of the discussions we would have during the course of the program was to practice the art of "compliment sandwiches": so here I go. After changing careers, I grabbed at as much information as I possibly could regarding pastry between working my day job and ran into so many walls it amazes me that I haven't given up. Then Amaury Guichon Pastry Academy opened up right in the city that I already reside. It was like a message; a sign that I MUST attend and I WILL attend. Prior to class, I would scour the internet, books, and others in the field searching for answers on how to improve in the art of pastry only to get part of the answer or solutions that did not work for me. Starting class here wastes no time. Within the first week you are already versed in a lot of theory and background that is necessary to understand the recipes and techniques that lie ahead. You also make macarons and other petit fours (i.e madeleines) right away and start practicing kitchen skills. I already felt like our instructor Chef Michel was extremely knowledgeable and provided information on the topics that exceeded the questions that I had. I gained a newfound confidence in my abilities and understanding of the pastry arts. Each week focuses on a module as described in the website covering yeast breads, gateaux voyage, plated desserts, confections/chocolates, entremet, ice cream and other various cakes just to name a few. Most of your time is going to be spent with Chef Michel. He has a great way about transferring knowledge to students making it feel casual and always open to questions no matter how many times he would have to explain. I thought he was very kind and he knew so much about each topic that anything I had questions about were answered in a way that made sense. It was a real defining moment for me to finally get answers to everything I always wondered about until then. I was explained before the courses that pending the schedule you would have time with Chef Amaury. His main focus would be to go through the process of chocolate showpieces, sugar and wedding cake showpiece, and his unique entremet. He is a little less hands on than Chef Michel but will help you when things go south. For the most part his approach is that you use this time to tackle the projects on your own rather than have him explain each component. He prefers that you think about the process, internalize it so that you can create these for yourself in the future. I do not doubt that he isn't skilled, his precision, accuracy, and attention to detail is definitely evident! Some of the things that I wasn't prepared for or did not like as much about the program was the cleaning. I came to accept and kept a very open mind about cleaning at the beginning of the program. However, as time went on I started to see that the interns that were there would almost take on a harsher tone when it came to instructing the students to clean or to clean to their expected standards. At one point, one of the students cried and had to leave because she felt attacked for not cleaning enough. I think there is a point where the concept of students being paying customers rather than employees at a pastry shop being paid a salary start to blur here. I believed that we were all responsible adults and that we could properly clean after ourselves. But each class tends to be a mix of people of all ages and from all around the world so there is some variation in our habits and values. Other than that, I still don't understand the school's concept of interns. Supposedly each session picks some of the students to return the next semester to be interns. It is kept under wraps and we only find out through word of mouth but never publicly announced by the instructors/school. It is unclear how they pick their interns such as qualifications or attributes but in the end we are left to wonder if it was because the chosen interns were picked because of their personalities, skill level, or some other factor. If it was more clear, I think the students who were not chosen would more easily accept it and move on. The wondering and questioning "why?" actually ends up hurting the "unchosen" ones more and almost seems like favoritism. I would want students who enroll in the program to be a full part of a majority of the recipes and pastry that we create. A lot of the finishing of cakes and other desserts are mainly done by the instructor (including proofing bread and placing/taking things out of the oven). I see that the main point is so that the end products are "picture worthy" and ready for social media presentation but students miss out in this way by not gaining the experience. Overall, it was a great experience and I don't regret it despite some of the improvements needed

I honestly do not have enough words to describe my experience at the Pastry Academy. I was very fortunate to attend the January 2020 session at the Academy. The 10 week program went by so quickly, yet so much was learned during that time! Both Chef Amaury and Chef Michel are highly skilled and talented professionals. Myself, having been working in the industry for about 6 years coming into this, learned SO MUCH. In our group, we had a large variation in levels of experience within the industry. I believe that every single person was able to take a lot out of their experiences. Chef Michel, who does the majority of the lessons, has an incredible knack for teaching. He is able to explain things so that the most unexperienced student is able to understand, and more experienced do not feel as though they are wasting their time in the slightest. His skills and knowledge is absolutely incredible. We were all very fortunate to have such a talented chef to pass on his knowledge. Not only this, you can see he is a person who doesn't take life too seriously, so there is laughter and fun all day long. Chef Amaury teaches a few of the lessons, but not all. This allows him (in a non Covid world) to continue to travel globally and teach his masterclasses. He does also teach some of his masterclasses at the Academy. There was a chocolate showpiece class in while I was there, and it was amazing to be able to see him work his magic. Everyone was just in awe seeing him work. The final class at in the program was the masterclass with Chef Amaurys signature line of cakes. MIND BLOWN. the imagination, creativity and skill that these take, seriously in awe. And then of course there is the beautiful Fiona who is the director at the Academy. From time to time you can see her popping out of the office, camera in hand to snap some candids. And if there is any questions or extra assistance needed, she is the person to go to! I have always taken an interest in entremets, but my interest and skill in other areas has very much grown since being in Vegas. Between new techniques, methods, ideas and the RECIPES (these are gold, and extremely valuable pieces of paper that you are able to leave with). To wrap up, I have no regrets having attended the Academy. I have taken so much from my experienced and would do it again in a heartbeat.

Attending the pastry academy was one of the best experiences of my life and I've had many. I had just moved to Las Vegas from California, having been laid off from my job as a textile designer and contemplating what the hell I was going to do next. I was literally in my car, sitting at a red light when I turned my head and saw the pastry academy building. I had never heard of Amaury Guichon so I decided to do some research. Low and behold, I find out he's the most followed pastry chef in the world. Yowza! I decided to apply, having zero desire to be a pastry chef but wanted to learn something new. I was nervous on my first day. Each student gave a little background about themselves. I'd say 90% of the class had prior experience working in a bakery or are pastry chefs themselves. I'm sitting there thinking "what the hell am i doing here?" Well, it turned out I had the most amazing 10 weeks at the academy. I made lifelong friends and learned so much about pastry and chocolate from Chefs Amaury and Michel. Each teacher has their own style of teaching. Chef Michel is more hands on, while Chef Amaury lets you do your own thing but is always within earshot if you need help. Both chefs have a wicked sense of humor, are patient and incredibly supportive of your career in the pastry world. Another person you will encounter is Fiona, who is the director of operations. She runs a smooth ship, is incredibly kind and always available for the students'. Besides learning how to make pastry, one of the best things I found the academy has to offer is the time they spend teaching you how to run your own business, even so far as how to design a kitchen should you open your own bakery. It was an intense 10 weeks but you learn so much it's amazing. I also had the honor of being an intern for the school, which allowed me to spend another 10 weeks learning and supporting the new class. I honestly wished it lasted longer because I just loved it there. While I don't know if pastry is in my future, I know that I can contact Chef Michel and/or Chef Amaury, and they'd be happy to help/guide me should I decide to do my own thing. How cool is that?

Recently i sent my wife to the school in October and had several issues with this "school". From the amount of the tuition for a 10week program is absurd, most of your time "learning" is actually washing dishes the instructors use and taking notes. Not very hands on. Also the school let someone who had covid come to class and they ended up getting over half the class sick, including my wife(who missed the whole week). You would think they would have something in place to make up the week for the students who got sick from their mistake, not a chance. I encouraged my wife to speak with the instructors who ran the school about making up the week that she missed, when she did they said that she could make it up at a later date. Sounds awesome right? Apparently making up the week also means paying an additional $1500 for that week, which was paid previously in the $18k tuition that these con artists charge. What i thought would be a great experience for my wife turned out to be anything but.....