Next start date:
Friday Mar 5th, 6:30pm - 9pm Eastern Time
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Born in France, Simon Herfray began his pastry education in the local Vendee region, before earning a master’s degree in pastry and bakery at the local vocational pastry school. He’s worked at renowned bakeries and restaurants like Aubaine and Blue Bird in London, traveled to Australia to bolster his technique, and entered the NY pastry scene as the Executive Pastry Chef at Falai LLC in 2009 before lending his talents Cafe M. Today, he whips up spectacular desserts for the sister restaurants Bacchus and La Defense Bistro in Brooklyn, and plans to open French’Encas, a company designed to teaching others the art of French cooking through classes and workshops.
Located in the heart of East Harlem, Atelier Sucré's commercial kitchen offers a space to create delightful, delectable sweets. We welcome students of all experience-levels and provide all the equipment and tools needed. A kitchen is a special place for chefs; it's where the magic happens.
11/30/2020
Analynn M L.
Excellent class and wonderful chef! I had a great time during the class and also afterwards enjoying the delicious desserts.
11/23/2020
Anonymous
Class was postponed until a date we have not been notified
10/28/2020
Martina D.
Fantastic class, and fantastic treats to take home. I learned so much from Simon, and felt safe and taken care of throughout (given it was during Covid times). Would highly recommend!
8/31/2020
Tina S.
I live in the Los Angeles area and this platform allowed me to take a class with a New York pastry chef. Loved it!
8/31/2020
Justin B.
Teaching was great, but Zoom was very difficult. Instructor couldn't hear students, sound repeatedly echoed.
8/30/2020
Anonymous
The recipes turned out delicious! But it was difficult to understand the instructor’s accent. Also the Zoom did not work well so we couldn’t talk to the instructor or see him during the second half of the class. But it was fun!
8/23/2020
Anonymous
This class was awesome! I really did make a dessert soufflé and it REALLY did rise about an inch above the rim - just like in all those magazine photos! The madeline’s we made were SO buttery, tasty good!
8/17/2020
Ryo H.
The class was easy to follow throughout. The instructor gave great advice so that we get through each procedure smoothly and successfully. The madeleine and souffle came out delicious. The souffle was good warm and even cold the next day.
7/13/2020
Susan S.
Easy to follow and both the quiche and the chocolate lava cake came out perfect!!!
3/16/2020
Kay R.
Class was super fun. Instructor was great and knowledgeable.
Friday Mar 5th, 6:30pm - 9pm Eastern Time
Sunday Mar 7th, 12pm - 2:30pm Eastern Time
Wednesday Mar 10th, 6:30pm - 9pm Eastern Time
Saturday Mar 13th, 6pm - 8:30pm Eastern Time
Sunday Mar 14th, 12pm - 2:30pm Eastern Time
Sunday Mar 7th, 4pm - 6:30pm Eastern Time
Thursday Mar 18th, 6:30pm - 9pm Eastern Time
Saturday Mar 20th, 6pm - 8:30pm Eastern Time
Sunday Mar 21st, 4pm - 6:30pm Eastern Time
Thursday Mar 25th, 6:30pm - 9pm Eastern Time
Saturday Mar 27th, 6pm - 8:30pm Eastern Time
Saturday Mar 6th, 6pm - 9pm Eastern Time
Wednesday Apr 7th, 6:30pm - 9pm Eastern Time
Saturday Apr 24th, 2pm - 4:30pm Eastern Time
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