Sold Out - Patisserie class with Chef and Champagne

Thursday, July 24, 2025 From 5:00 PM To 8:00 PM Add to Calendar 2025-07-24 17:00:00 2025-07-24 20:00:00 Sold Out - Patisserie class with Chef and Champagne The French Library is delighted to present this cooking class from our new 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 plant-based 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 patisserie technique into manageable steps and mastering them individually, you'll be well-equipped to recreate the 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.

In this July French Pastry Class, we are delighted to welcome Chef Fred Csibi-Levin, a passionate expert in French Patisserie and author, with extensive teaching experience. Together, we'll be crafting the French Charlotte, a delectable treat to enjoy and recreate this summer.

This event is part of our Gastronomy & Wine program, an in-depth exploration of French culinary arts and the captivating world of wines.

Seats are limited for an intimate experience.
Reserving your spot early is strongly encouraged.

French Patisserie Class

$149-$169

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.

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