Master Classes

All our classes are designed to be “hands-on” so you will make your own creation! The chef will only have a maximum of 9 participants so she can spend time with you and guide you through the process. Whether you are an experienced baker or you have never turned on an oven, our chefs will welcome you and adjust their teaching to your level. You will learn the techniques so you can do the recipes at home with confidence. You will leave the class with what you made as well as a recipe booklet.


In this 2 hour class, Chef Nadège will show you her recipe and share with you tips and tricks to make this famous French treat. For all classes, each participant receives a box of 6 macarons that they have made.

Pâte à choux class

Join the world of pastry and learn how to make pâte à choux! You will use the choux pastry to create petits choux, éclairs, or Saint-Honoré.

Canelé, madeleine and financier – Gourmandise class

Learn how to make the traditional patisserie that French people enjoy with their coffee: Canelés de Bordeaux, madeleines in three different flavors, and almond financiers.

French classic desserts class

Become a true French patisserie chef by learning to make those delicious French desserts: Saint-Honoré, Paris-Brest and Lemon meringue tart.

Traditional Petits Fours Secs class

Discover the light and delicate side of French patisserie. You will learn to make langue de chat, a thin and crispy cookie shaped like a cat’s tongue, tuile, an almond wafer cookie in the shape of a curved roof tile, and many more French delicacies.


Chef Nadège

Nadège Nourian is the chef and owner of Nadège Patisserie in Toronto, Canada. Since the opening of her eponymous shops in 2009, Nadège has delighted Torontonians with modern dessert creations. Showered with numerous accolades from critics, the press, and the blogosphere, Nadège is clearly viewed as a game changer in Toronto’s pastry scene. Born in Lyon, France, Nadège is a fourth generation pastry chef. Prior to opening her patisseries in Toronto, Nadège has worked alongside MOF’s in patisseries in France and in world-renowned and Michelin-starred restaurants.


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