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See Master Baker Jonathan Dendauw of The French Pastry School make the classic French recipe, Fougasse Bread with Amoretti Organic Extra Virgin Olive Oil and King Arthur Flour, as demonstrated on CLTV. Fougasse bread can be enjoyed with a Wolfberger Crémant d’Alsace. The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, MOF, to uphold an exceptional educational facility for pastry and baking. The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: LArt de la Pâtisserie, a full-time 24-week pastry and baking certificate program; LArt du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. The French Pastry School offers you the rare opportunity to learn the art of pastry 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 pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the industry.
Question: New Yorkers, I need your help for a school project ^^?
Hi everyone !! Am currently preparing a bachelor of international business and for a group work, we chose to simulate the opening of a Ladurée shop (specialised in French pastry and macaroons) in New York…
However, I’ve never been there, so I would need to know :
> in which disrict / street you think it’d be more appropriate to open this kind of “luxury pastry”… thought of the NY equivalent of the Champs Elysées (with Chanel / Vuitton shops)
> what would be the real estate cost of buying / renting such a place
> what other problems could raise following this decision ?
Your help would be really useful, so please don’t hesitate !!
Thank you very much ^^
Dear Lolly, am just asking for help, not for someone to do it for me… you have to understand that it’s not that simple when living so far away from the target place…
Do you have any idea of the cost of this kind of things in Paris ? I doubt it, but would like you to know that unlike certain persons, I’d gladly help…
Cheers anyways
Answer:
Answer by yahoo answers
im from england so idk but it would cost alot because new york is not cheap
you should ask this after because its only 5.45am in new york
Master Pastry Chefs and Founders of The French Pastry School, Jacquy Pfeiffer and Sébastien Canonne, MOF make their Apple Cranberry Tart, as demonstrated on CLTV, using Plugrá European-Style Butter and King Arthur Flour. Enjoy this classic tart with a Wolfberger Crément dAlsace. The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, MOF, to uphold an exceptional educational facility for pastry and baking. The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: L’Art de la Pâtisserie, a full-time 24-week pastry and baking certificate program; L’Art du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. The French Pastry School offers you the rare opportunity to learn the art of pastry 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 pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals entering the …
Master Pastry Chef Sébastien Canonne, MOF of The French Pastry School makes an Exotic Treat, including a Litchi Gelée, Vanilla Crémeux made with Nielsen Massey Bourbon vanilla beans, and an Exotic Salsa made with CapFruit passion fruit purée. Enjoy this dessert with a Wolfberger Riesling. The French Pastry School is a premier international institution of pastry arts education. Superb instruction, superior equipment, and top quality ingredients enable the co-founders, Chefs Jacquy Pfeiffer and Sébastien Canonne, MOF, to uphold an exceptional educational facility for pastry and baking. The French Pastry School instructs over one thousand students and pastry professionals each year and offers three main programs: LArt de la Pâtisserie, a full-time 24-week pastry and baking certificate program; LArt du Gâteau, The Professional Cake Baking and Decorating Program, a full-time 16-week certificate program; and Continuing Education courses, 3- to 5-day long classes year-round for professionals as well as food enthusiasts. The French Pastry School offers you the rare opportunity to learn the art of pastry 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 pastry techniques, tools, and ingredients. Our school is dedicated only to the art of pastry, and it is our goal to be the finest pastry school in the United States, producing the best-prepared professionals …
Celebrating over 30 years of business. Location: 2308 Murray Holladay Rd Holladay, UT 84117 Phone: (801) 278-3341 Business Hours: Tuesday thru Friday 8-6pm Saturday 8-5pm Closed Sunday and Monday