Head to Camp This Summer--Pastry Camp

Head to Camp This Summer--Pastry Camp

Food & Drink

Head to Camp This Summer--Pastry Camp


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Ah, summer camp…carefree times when you’d run around, go swimming or hiking, play baseball or badminton, and camp out under the stars. Good times, great memories. But now you’re all grown up, and the best you can do is try to relive those times through your children as they head off to camp–or maybe your kids have grown up, too.

But hold on. Why not take off for a summer camp yourself, one that’s a bit more adult—but only a bit more. Like, say, a pastry camp.

For a foodie, what could be better than a pastry camp? Or better still, an all-chocolate pastry camp!

At the All-Chocolate Pastry Camp, which runs from June 20 – 24 at the French Pastry School in Chicago, you can learn how to make a variety of cakes, breads, tarts, plated desserts, ice creams, candies and more, all using chocolate! The instructor: World Pastry Champion Dimitri Fayard, a member of the school’s faculty and a Master pastry chef.

The 5-day food enthusiast-level camp is open to students aged 15 and up and adults of all ages. It’s a hands-on experience in which students will create classic French recipes such as chocolate croissants, chocolate brioche, macarons, cakes, tarts and candies. All tools, equipment and ingredients will be provided for each student.

One of the best things about the camp, of course, is you get to eat all these luscious culinary creations. Plus, the Pastry School says, you will still have plenty of goodies to take home and enjoy with friends and family.

Visit the French Pastry School website for more information or to register.

The school has a number of other camps lined up for this summer, including:

  • Pastry Camp, June 27 – July 1; July 27 – July 1
  • Pastry Camp – Breads, Breakfast Pastries, Pound Cakes and Coffee Cakes, July 25 – 29
  • Pastry Camp – All Chocolate, August 1 – 5
  • Fundamentals of French Classics, August 2 – 4
  • Fundamentals of Mini Pastries, Tarts and Desserts, August 9 – 11
  • Fundamentals of Macarons and Cookies from Around the World, August 23 – 25


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