Sugared & Spiced

pâtissière in paris, now shanghai

ferrandi pastry program

with 14 comments

Below is a weekly journal of what I learned from the Intensive Professional Pastry Program at Ferrandi – Paris. For detailed program FAQ, including answers on general inquiries, application, program evaluation, etc., please click here.

week 1

week 2

week 3

  • more tarts: lizter torte, victoria tart, tarte dacquoise, coffee tart

week 4

  • puff pastries: tarte aux mirabelles, tarte normande, tart soufflé with apple brandy

week 5

week 6

week 7

week 8

week 9

week 10

  • macarons
  • petits fours secs
  • gateaux de voayage: cake aux fruits, cake au citron, cake au chocolat, cake framboise rose, cake au marron…etc.

week 11

  • entremets: equateur, frambroisie, san marco, soleil indien, sweet cherie, carre blanc

week 12

  • croquembouche
  • saint honoré

week 13

  • plated desserts

week 14

  • chocolates
  • bûche de noël

week 15

  • chocolate sculptures
  • galette des rois

week 16

  • ice-cream desserts

week 17

  • final exam
  • last bits
  • field trip!


  • boulangerie (bread making)
  • traiteur (catering)
  • oneologie (wine tasting)
  • art class
  • field trips

Written by sugarednspiced

August 20th, 2012 at 4:53 pm

Posted in

14 Responses to 'ferrandi pastry program'

Subscribe to comments with RSS or TrackBack to 'ferrandi pastry program'.

  1. […] the pastry program at Ferrandi, took a trip to Barcelona, and started the 5-month internship at Un Dimanche a […]

  2. Hi, I love your website. We lived in Japan for 10 years, so I know the expat spirit. You are living your dream! Lucky you! I am bringing my 13 year old daughter to Paris for the first time. I know Paris well, but have not been for years. My daughter is a big foodie (esp. pastry). Would you be available or interested to take us on a foodie tour of Paris one morning?

    Hilary Wendel

    2 Apr 14 at 9:09 PM

  3. Hello Hillary, thank you for your message. Could you please email me at if you would like this discuss this in further detail? Thank you :)


    7 Apr 14 at 9:17 AM

  4. I forgot to give you the date…June…..

    Hilary Wendel

    2 Apr 14 at 9:09 PM

  5. Cindy,

    Just a shot in the dark, and I love your recommendations for places in Taipei. What are your recommendations for a nice brunch in NYC. Having a hard time finding venu for party of 10 for my mom’s 70th birthday. Greenwich Project, Louro, ABC Kitchen all booked up.

    Thanks so much!


    Grace Chen

    7 Apr 14 at 6:33 PM

  6. Hi Sugared and Spiced! Really loved your blog. I plan to go to Paris for French Cuisine training .
    1) Do you have any suggestions on Ferrandi vs Le cordon Bleu Cuisine programs, which one should be better?
    2) How much would be the living cost in France, and is it safe for a girl to live there herself for almost a year?
    3) Do you know for Ferrandi how ahead of time i should apply for their program? If i wanted to go to 2015 Feb Cuisine program, is it usually full by now?

    Would love to hear you reply!
    thanks you!!!


    19 Sep 14 at 3:30 AM

  7. Hi Angela,
    1) I went to Ferrandi and I do recommend it, but I can’t compare it with Cordon Bleu because I’ve never studied there. From what I’m heard, people seem to think that Ferrandi program is more professional.
    2) Living cost varies from person to person, but rent generally cost 600~1000 euros/month. Yes it is safe.
    3) Contact the school to see if it’s full, that’s the best way to find out.

    Good luck!


    19 Sep 14 at 9:47 AM

  8. Hi Sugared and Spiced! Stumbled upon your website and i love reading it :)

    I am dreaming of going to Paris to do a pastry diploma and i was just wondering how you did it? What were the procedures when you wanted to move ( eg visas) and how you managed to get internships and the problem of the language barrier.

    Would love if you could help me clear all my doubts since you already have all the experience. Thank you so much!! xx


    8 Nov 14 at 9:33 AM

  9. Hi Natalie, thank you for visiting S&S :) You should find most of the info here: If there’s anything else, leave me a comment then. Good luck!


    8 Nov 14 at 10:02 AM

  10. Hi Sugared’n’Spiced! Your pastry school diary is being soo helpful, great idea and great pictures. Are you going to update the rest of your pastry school experience any soon? I am especially curious about the plated desserts and how the final exam looks like! :)


    7 Mar 15 at 9:15 AM

  11. Hi Andrea, I’ve been meaning to upload the rest but things have gotten very busy after graduation. I will find time to do this though, as I know people are curious to know what the program is like :)


    9 Mar 15 at 1:27 AM

  12. Hi Sugared and Spiced. I am going to apply Ferrandi international pastry program in coming February. Hopefully I can send all documents within this week. I am not professional but I love making desserts. Do I need to send my dessert picture with the applications? I love your page and many thanks for sharing :)


    23 Mar 15 at 3:04 PM

  13. Hi Kiman, most applicants are not professionals so you are not alone, don’t worry. You can send your dessert photos in with the applications, I think it will help show your passion for this field, though it’s not necessary (I didn’t). Good luck :)


    24 Mar 15 at 3:49 PM

  14. […] tea at Plaza Athénée has always been a dream. I remember talking about doing this with Ferrandi classmates when I first arrived in Paris three years ago, all of us in awe by what we’ve heard […]

Leave a Reply