To celebrate the five-year anniversary of its L’École Valrhona Brooklyn location, Valrhona has put together an exciting schedule of professional classes with world-renowned guest chefs such as Pierre Hermé, Claire Heitzler, Oriol Balaguer, Ron Ben-Israel, M.O.F Pâtissier Stéphane Tréand, and more.

For the first time, Valrhona will offer four classes in various locations in California with inspiring themes, such as “Pastry by Lincoln Carson,” the chef and owner of Bon Temps L.A. and “Rethinking Ingredients & Pastry Trends” with L'École Valrhona Chef Tibbetts, a deep dive into alternative ingredients for customers with dietary restrictions.

Valrhona will also host an exclusive four-day class with Chefs Pierre Hermé and Mickaël Marsollier at a state-of-the-art kitchen in Paris. The participating chefs will learn how to create petits gâteaux, entremets, macarons, and bonbons in the Pierre Hermé style. The trip also features an exclusive tour by Hermé of his lab in Rungis, an open discussion with Hermé about sourcing, a visit to his shop on Champs Elysées with a product tasting, and a pastry tour through Paris.

“2020 is an exciting year for us as we celebrate five years since opening the doors to L'École Valrhona Brooklyn,” says Emmanuelle Brun, chief operations officer of Valrhona North America. “We’re thrilled that our new classes in California will allow us to share the L'École Valrhona experience with even more pastry chefs who want to develop their skills, learn new techniques, and discover emerging trends in the pastry world.”

Seven Valrhona Corporate Pastry Chefs, as well as the 17 guest pastry chefs from around the world, will teach their hands-on classes at the L’École Valrhona Brooklyn location, with the exception of the offsite classes in New York, California, and Paris. All classes last two to four days and fees range from $955 to $3,640.

For more information about Valrhona’s 2020 class calendar, visit its class catalog or email