Vegan Pastry : petits gâteaux and tarts

Originally from Sydney, Australia, Richard discovered the art of pastry under the guidance of a classic French pastry chef in his first job.

After several years of working in various establishments in and around Lyon, Richard achieved his dream position at the renowned Alain Ducasse and Yves Thuries' school, l'Ecole Nationale Supérieure de la Pâtisserie. This experience allowed him to meet and collaborate with top professionals in the field, enhancing his skills and knowledge.

Chef Richard Hawke has dedicated the last four years to developing and refining new techniques to push the boundaries of pastry knowledge. 

In this course, he will guide you through the world of vegan pastry, its working processes and ingredients, in order to make you understand how to create your own vegan products.

He will present you the most amazing textures and delicious flavours in his tarts and petits gâteaux, together with the most stunning finishing details.

Target Audience :

Since Chocolate Academy is part of the Barry Callebaut group and our focus is on professional chocolate processing our courses are only for professional bakers, pastry chefs, chocolatiers and catering chefs.