Lavonne’s Bangalore facility is a massive hub for pastry learning, equipped with the best facilities for our students. Located in the most vibrant part of the city, the academy has become a landmark among city dwellers. Click here to book a campus tour with us.
We’ve worked hard to create an encouraging, inspiring atmosphere for learning and skill improvement while at Lavonne, and the Alumni Association ensures even after the course our students have access to quality information and a growing network of professionals.
Get in touch with us if you need help with details or registration, we’d be happy to guide you through the process and into one of our incredible classes.
Lavonne Academy of Baking Science and Pastry Arts
#263, 3rd Cross, Domlur 2nd Stage, Bangalore – 560071
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info@lavonne.in
(+91) 9740544442 / 3
Office Hours: 9AM-6PM
Lavonne’s popular short-term courses are held every weekend. We offer a wide range of classes ranging from bread and chocolate making to French pastries and varieties of gateau. Typically suited for those aiming to pursue a newfound interest in baking and confectionery or those that require fine tuning of already acquired pastry making skills, our weekend classes pack quite a punch! These hands-on classes are also combined with a fair amount of theoretical learning. And of course, students get to take home their baked creations at the end of the class. Regularity is the key to mastery, with the Weekend Course Package you can attend 8 of your favourite classes for a flat ₹35,000.
Crack the code to make perfect macarons, be it the French or Italian way! Learn the method of making the perfect macaron mix along with the piping and baking techniques! Also learn to make easy, fun and delicious filling to take your macarons to the next level.
This between-the-layers workshop is all about constructing perfect entremets with different textures! Along with the right recipes and balanced ratios, you will also learn the glazing, garnishing and finishing techniques to make your entremets look the most exquisite!
Coffee & Hazelnut
Tropical
Who doesn’t love a piece of chocolate? Learn the science & techniques of ‘tempering’ couverture chocolate to attain the shiniest of ‘bonbons’, decadent truffles & delicious ganache fillings.
Learn how to make easy but delicious breads & understand the basic fundamentals of bread making, from selecting the right flour to proofing and baking of bread. This workshop is perfect for someone with very little or no experience in baking. These varieties of breads are great options for your day-to-day baking.
A session of classical french pastries – for Puff, a showcasing of hand lamination, achieving a flakey, buttery pastry with a sweet & savoury filling to add on to the deliciousness. For Choux, the beauty of making, piping & baking choux buns & good old eclairs alongside flavors of creme patissiere.
Puff Pastry
Choux Pastry
With this worksop, dive into the details of creating delicious tarts and pies. Learn the techniques to perfect your ‘sablée’ dough, lining of the shells and tricks to making a lattice top!
Step into the ‘hot’ side of our kitchen where we’ll be making a variety of savory products like tarts, quiches and bagels! Dive into the techniques of working with shortcrust pastry and baking perfect bagels!
This workshop focuses on recreating some of the classic tea time cakes! Learn the recipes and techniques to take these cakes to the next level. Also discover the ways to make these cakes travel well and last longer.
Learn the art of baking the creamiest cheesecakes with a burst of flavours, elements so classy & decadent you’ll never say no to eating a slice! Understanding how to make both bake and no-bake cheesecakes, flavour them, & make them look gorgeous!
From the classic sugar glazed donut to the most extravagant brioche! This workshop focuses on the techniques to create and work doughs with high fat content a.k.a enriched doughs! Learn to perfect your donut rings and make a bunch of delicious fillings to take your breads to the next level!
Donuts
Berliners
Brioche
