This year, from the CBD in Bangkok, Fully Baked Story has organized an ambitious program of courses that will be given by some of the most prestigious international pastry chefs. Designed to satisfy both the less experienced and the professional public, this is a modality of small group workshops with which to promote first class pastry in Southeast Asia.

The starting shot will star Jordi Bordas and his B·Concept method for cakes, from 25 to 28 February. He will be followed by Modernist Cuisine chef Francisco Migoya, who will share his mastery in “Artisanal Viennoiserie and Puff Pastry” (March 15-16). At the end of March and in up to three different sessions, the pastry chef Frank Haasnoot will pass through to exhibit some of his star creations on tartlets, singles and cakes. All these courses mentioned so far have had to hang up the “fully booked” sign, the best indicative of the demand that exists in the region for this type of training.

Frank Haasnoot himself will also be in the first week of April giving a course on chocolates and small chocolate figures, as well as on his experience as champion of the chocolate world. From 10 to April 14 will Guillaume Mabilleau’s turn, who will conduct a course on his pastry d’auteur divided into two parts. Asian chef Peter Yuen has also successfully filled his two courses at the end of April on Classic Breakfast Pastries Made Easy and Advance Creative Viennoiserie.

Nina Tarasova will be in mid-May to share her productive pastry universe. In July the Italian Davide Malizia will offer two consecutive courses: one on artistic sugar and another on Italian patisserie and confectionery. The three chefs closing the first year of the Bangkok World Pastry are again Peter Yuen (September) and Guillaume Mabilleau (December), in addition to Philippe Bertrand (October).