Bakon USA

Elegant Pastry by Gregory Doyen Demonstration Masterclass

“I was born in July 1984 into an artistic family in the French countryside of Brionnais, Burgundy, and experienced magic of pastry early in my childhood when the family kitchen became my favorite place.

When I turned 18 I started to study pastry in Dijon. From there my continuous studies developed into a jourey around the world.

The experiences of different cultures and my restless interest for innovation make me evaluate my skills every day to achieve perfection.”

Dates: August 21 – 21, 2020 (9:00 am – 5:00 pm PST)


Passtion Fruit: sea salt crispy exotique cream, almond-coconut sponge, coconut jelly, pineapple compote, whipeed ganache, mango-passion fruit glaze, vegetal glaze.

Lychee : lychee coulis, taro cream, whipped vanilla-lychee, raspberry coulis, lychee coating.

Oryola : hazelnut sponge, orange-ginger compote, hazelnut praline crunchy, vanilla ginger lime ganache.

Lemon Tart Signature : sable dough, hazelnut cream, lemon custard cream, lemon cream, citrus coulis, light marshmallow.

Chocolate Pearl : chocolate sponge, chocolate cream santarem, praline crispy, chocolate mousse.

Miss Vegan : walnut sponge, pineapple apple pear compote, mango coulis.

Daisy: matcha sponge, peach coulis, strawberry coulis, yuzu cream, vanilla yuzu chocolate mousse, chocolate glaze.

Daddy Cool : Praline crispy, chocolate sponge, blackcurrant coulis, Earl Grey cream, schocolate mouss Santarem, milk chocolate glaze.

Berries Shortcake: Vanilla soft sponge, vanilla cream chantilly, straberry coulis, fresh berries.

Coeur D’Amour : sea salt crispy, red velvet sponge, raspberry coulis,fresh raspberries, vanilla whipped ganache, red chocolate glaze.

Swan : vanilla puff, crumble neutral, vanilla pstry cream, black sesame paste, vanilla whipped ganache.

Cherry : almond sponge, cherry coulis, vanilla whipped ganache, cherry glaze, neutral vegetal jelly, neutral sable dough.

Sicilian: almond sponge, gianduja croustillant, orange cream, butter orange cream, Grand Marnier syrup, pistachio chocolate coating, orange jelly.

Black Coco: black puff dough, black charcoal crumble, coconut cream, mango-passsion fruit coulis.

What to Wear

All students are required to wear a chef’s jacket, long black or khaki pants, and kitchen-safe shoes (closed-toe, non-skid, no lace-ups).

What will be Provided

All tools, equipment, and ingredients will be provided. Students will receive a full recipe book. Students will receive a certificate upon completion of the class. Lunches are included in the price of the class.

Nearest Hotels

Redac Gateway Hotel

Miyako Hybrid Hotel


Full payment is required at registration to secure your place in the class. Unless paying by cash or credit card, registration will not be confirmed until payment clears. This is applicable for checks, money orders, and other payment methods.

Attendees of the previous classes organized by Pastry Arts Academy qualify for 5% discount on any additional class taken the same year. Please contact PAA to get a this discount.

Cancellation Policy:

A full refund will be issued up to 30 days prior to the class start date. No refunds will be issued for cancellations less than 30 days prior to class start. If you choose, you can exchange your refund amount for a credit that can be applied to the cost of another class within one year of cancellation. You must call or email if you choose to receive a credit. If the credit does not fully cover the cost of the new class, the student will be responsible for paying the difference.

We recommend contacting PAA to confirm enrollment before booking a trip to Los Angeles.