French Patisserie Class

$129-$149

Pictures from our previous session      



Pastry Chef Fred
Originally from France, Fred Csibi-Levin is a Ph.D. scientist turned pastry chef. While he has over a decade of experience in the pharmaceutical industry leading drug discovery projects, he was always intrigued by the complexity of making desserts. In his spare time, he was often baking. He initially focused a lot of attention on French macarons, known for being particularly difficult to bake. He spent countless hours experimenting, trying to understand how ingredients, equipment, temperature, humidity, etc. can all contribute to making a successful (or unsuccessful!) macaron. This opened his eyes to a whole new perspective of the science of baking and, as a scientist, he got hooked. At the same time, he also began to discover his creative and artistic side. He then decided to attend pastry school at the Cambridge School of Culinary Arts, in Boston, MA. Since then, he has worked in the hospitality field in the Boston area and has developed his brand, which focuses on different aspects of consulting, education, training, recipe development and content creation. Fred’s work has been featured by Buzzfeed, Tastemade, the Pastry Arts Magazine, among others; he has competed on the Food Network and his social media channels have amassed hundreds of thousands of followers worldwide. 

Upcoming Events

Performing Arts & Screenings

Soie: Behind the Curtain

In partnership with the French Theater Project

Thursday, April 30, 2026

Join us at the French Library for an exclusive preview of Soie, the stage adaptation of Alessandro Baricco’s celebrated novel, to be performed May 1–3, 2026 at the Mosesian Center for the Arts.

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Friday, May 1, 2026

Join us for a special edition of "La Pause Café” where Café Joyeux will brew their specialty coffee while you practice your French, immerse yourself in stimulating conversations, and make new friends.

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