FAB Patisserie Summer Camp (ADVANCED)
Monday to Friday, July 20 - 25, 2026 | 10:00AM - 3:30PM (Lunch Included)
$899.00 ( Bookings are for an individual station for the ENTIRE week)
Perfect for your budding Pastry Chefs (Age 12+), this 5 day immersive Patisserie Summer Camp is designed to introduce a wealth of techniques. Each recipe can be adapted in a hundred different ways and with our extensive selection of Organic and Natural Flavors and Extracts, each student can create their own unique masterpieces!
Each day will be devoted to mastering a selection of different techniques, so good listening skills, a moderate level of dexterity and an adequate attention span are necessary. Some prior baking experience is required for this course. If your camper has attended one of our previous summer camps, they should be skilled enough to attend, but if you are in doubt, please email info@fabbaker.com before booking.
Show Stopping Entremet - Through out the week student will make all the elements for a delicious multi layer dessert. They will make a sharp fruit filling instep in a light fluffy mouse and sponge base cover in a delectable glaze.
Layered Mousse Cake - Neapolitan Mousse Cake with a Brownie Bottom is five layers of deliciousness. Come learn to make silky smooth chocolate, raspberry and vanilla bean mousse atop a decadent brownie base dripping in rich chocolate ganache and covered in chocolate-dipped strawberries and fresh berries.
Opera Cake - You’ll learn to make all the elements and learn to assemble and cut this sophisticated entremet that includes six layers of Ganache, Buttercream, Coffee soaked almond sponge cake topped with a glistening chocolate glaze.
Mini Tarts - Students will create a dazzling assortment of mini tartlets perfect for any occasion.
Decorated Swiss Rolls- Students will get to show there creative side with with there decorated Swiss Roll. You’ll learn how to color & pipe designs (Polka Dots/Stripes/Butterflies/Flowers/Watercolor mix…the choice is yours- and the possibilities are endless once you know how) before making a delicate chiffon sponge cake.
Classes are held in a commercial kitchen and food safety and hygiene regulations must be adhered to at all times. Each student must provide a completed liability waiver form signed by a parent or legal guardian before the first day of class.
Suitable for ages 12 and older - no exceptions. Flour, NUTS, Eggs and Dairy are used during this camp. If your child has any food allergies, food intolerances or aversions, please contact us before signing up.
Please do not bring your child if they have a fever or cough/cold.
Please ensure prompt drop-off and collection each day to allow for sanitizing and preparation for the following classes.
PLEASE NOTE: Bookings are for an individual station for the ENTIRE week. We cannot offer day rates/sharing of stations as there are recipe continuity issues and space is limited.