Patisserie class with Chef and Champagne

Wednesday, June 17, 2026 From 5:30 PM To 7:30 PM Add to Calendar 2026-06-17 17:30:00 2026-06-17 19:30:00 Patisserie class with Chef and Champagne The French Library is delighted to present this cooking class from our Gastronomy & Wine program. Guided by excellence, this program is designed to educate you in the fine art of cooking and oenology with experts. French Library, 53 Marlborough Street, Boston, MA America/New_York

At French Library

Embark on a delectable journey into the world of French Desserts, where we'll explore classic techniques that have delighted taste buds for generations, and pair with a carefully curated recipe.

French pastry is renowned for its delicate textures, exquisite flavors, and elegant presentations. While mastering the art of French dessert making may seem daunting due to its complexity, we'll show you how to make it easy. By breaking down each technique into manageable steps and mastering them individually, you'll be well-equipped to recreate delicious desserts found in patisseries and French restaurants. Whether you're a seasoned baker or a novice, this journey into French patisserie will inspire and elevate your baking skills to new heights.

During this class, you’ll see demonstrations led by Phillip Caramello of Davios, and try those techniques in the French Library kitchen.

This intimate class emphasizes precision, technique, and presentation, offering an unforgettable culinary experience for both enthusiasts and experienced home bakers.

French Patisserie Class

$139

Member Registration

French Patisserie Class

$159

Non-member Registration

Chef Caramello

Phillip Caramello was born and raised in Plymouth, MA. His career in Pastry Arts started when he was 15 years old at a well-known French bakery on Boston’s South Shore. At this bakery, he developed and found his passion for creating and preparing desserts as well as pastries. Caramello says “being trained in classical French pastry would be the foundation for my approach to pastry today.” After six years there honing his skill set and obtaining an Associate’s Degree in Culinary Arts, Caramello worked his way through the ranks in all facets of the industry. With over 20 years of experience under his belt, Caramello says “working at Davio’s has been inspiring and motivating, being surrounded by individuals who are passionate about cooking and offering the best quality to our guest” for him it is a perfect fit. Caramello says his success is the culmination of hard work and paying his dues in the industry. Caramello was a contestant and finalist in a baking competition show on the Food Network.