Training course
Pastry Creation
by Yann Duytsche
Price per person £450 excl. VAT
& skills

Immersion in renowned Chef Yann Duytsche’s universe.

With 25 years of experience in the industry, Yann Duytsche will share the secrets of his very personal and successful bakery, Dolç, in Barcelona. Yann will have you create different products available in his shop, and will share the details of those treats from creation to packaging. You will understand why his customers at first are impressed by the look of his creations but keep a timeless memory of the taste.

Chef Yann Duytsche will also explain the thought process behind the desserts from his new book "One Week with Yann Duytsche".

The chef
Yann Duytsche
Pastry Chef Consultant at Dolç
Spain's Best Panettone 2016

From the age of 9, Yann Duytsche wanted to be a Pastry Chef. He fell in love with the profession in his uncle's pastry shop.

At the age of 15, he entered the Ecole Hoteliere du Touquet-Paris Plage to learn the secrets of cookery and cooking, and his first experience was already high-flying; working at the Michelin-starred Grand Hotel Clément, in Ardres, France. He then went on to a post at the highest restaurant in Europe, Hotel Fitz Roy in the Alps, and the Hôtel Châteaux.    

But his greatest school, he says, was the Moulin de Mougins, a 3 Michelin stars where he was working under Chef Roger Vergé. He served as a pastry chef and discovered the sophistication of cuisine.

In 1992, aged just over 25, he decided to extend his experience and went to work first in the Baixas (Barcelona), then at Daniel Giraud’s establishment in Valence where he was elected Meilleur Ouvrier de France, obtaining the national recognition reserved for only the country’s finest craftsmen. He then signed on with Valrhona where he spent 6 years teaching in their pastry school and 5 more travelling around southern Europe offering courses and personalized advice.

10 years ago, Yann Duytsche decided to return to the very essence of this magical craft that has fascinated him since his childhood and he opened his own bakery, Dolç, near Barcelona.

Terms & Conditions:

The maximum number of participants per establishment is 2.

All places are on a first come, first served basis.

If you are booking an event more than 6 weeks in advance, a non-refundable 30% deposit is payable on registration
within 72 hours of booking, to secure your place. The balance must be paid within 6 weeks of the course date.
If you are booking an event less than 6 weeks from the event date then the full fee is payable on registration within
72 hours of booking. Your participation at the event will only be confirmed once we have received full payment.


If you cancel in writing at least 6 weeks before the event we will refund 70% of the price
(the deposit is non-refundable).

No refunds will be given for cancellations within the 6 weeks preceding the event.

Read full Terms & Conditions

Other Information:

  • We would ask that you bring your chef’s jacket
  • TheTasteLab will provide all materials and equipment
  • Each participant will be provided with an apron
  • The price includes lunch
  • If you need to book a hotel, you can contact The Holiday Inn London – West

Our Address:

Westway Estate, 18-20 Brunel Road
Park Royal, London, W3 7XR
(TheTasteLab is a 10 min walk from East Acton tube station - Central Line)

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