- Location:
- Belgium, Wieze
- Date:
-
14 Jun 2027 - 16 Jun 2027
- Duration:
-
3 days
- Primary course language:
-
French
- Secondary course language:
-
English
- Price:
-
1200.00 EUR
- Segment:
-
Bakery & PastryChocolate confectionery
- Class size:
-
12
An exclusive journey into contemporary haute pâtisserie, where creativity, elegance and technical excellence come together.
Join Maxence Barbot, Executive Pastry Chef of Le Bristol Paris, for an inspiring masterclass on modern French pastry. Renowned for his mastery of laminated doughs and refined creations, Maxence combines exceptional technique with a seasonal and indulgent approach.
During this demonstration masterclass, he will share the techniques and inspirations behind a selection of his signature creations. Discover advanced preparation and finishing methods, learn how to balance textures and flavours, and elevate your pastries to the standards of contemporary haute pâtisserie.
A unique opportunity to learn from one of the leading talents of French pastry and bring your creations to the next level.
Un voyage exclusif au cœur de la haute pâtisserie contemporaine, où créativité, élégance et maîtrise technique se rencontrent.
Rejoignez Maxence Barbot, Chef Pâtissier Exécutif du Bristol Paris, pour une masterclass inspirante dédiée à la pâtisserie française moderne. Reconnu pour sa maîtrise des pâtes levées feuilletées et ses créations raffinées, il associe une technique d’exception à une approche gourmande et résolument saisonnière.
Au cours de cette démonstration, il partagera les techniques et inspirations derrière plusieurs de ses créations emblématiques. Découvrez des méthodes avancées de préparation et de finition, apprenez à équilibrer textures et saveurs, et élevez vos réalisations aux standards de la haute pâtisserie contemporaine.
Une occasion unique d’apprendre auprès d’un des grands talents de la pâtisserie française et de faire évoluer vos créations vers un niveau supérieur.
Course agenda
Indicative programme of a course
(Deviations from this daily schedule are possible depending on the course and teachers)
08:30 | Welcome at the Callebaut Chocolate Academy |
09:00 | Start of the course |
12:00 | Lunch |
13:00 | Continuation of the course |
17:00 | Wrap-up & end of the course |
18:00 | Transfer from Wieze to Aalst (optional) |
Practical information
If the course is fully booked, don’t hesitate to contact us at
Chocolate_Academy_Belgium@barry-callebaut.com to join the waiting list.
TO KNOW BEFORE THE START OF THE COURSE
Lunch
Lunch and all drinks consumed during the course are included in the price.
If you have any food intolerances or restrictions, please let us know by e-mail:
chocolate_academy_belgium@barry-callebaut.com
Transport
Transport to the Callebaut Chocolate Academy™ in Wieze is provided only from the following hotels in Aalst and back.
No pick-up is available from airports or train stations (including Aalst station) or any other location.
However, you're welcome to use this shuttle service even if you haven't booked a hotel.
The hotels are located at the following distance from the railway station of Aalst :
Keizershof hotel : 850 metres
Tower hotel : 800 metres
Ibis hotel : 2.7 km
Arrangements for the shuttle service will be made 2 weeks before the start of the course when you receive the final confirmation.
Accommodation
Keizershof Hotel (centre of Aalst)
Korte Nieuwstraat 15, 9300 Aalst
contact@keizershof-hotel.com
Tower Hotel (centre of Aalst)
Vrijheidstraat 62, 9300 Aalst
www.towerhotelaalst.com
Ibis Hotel (near motorway exit, 20 min walking distance from centre of Aalst)
Villalaan 20, 9300 Aalst
h3155@accor .com
TO KNOW DURING THE COURSE
Lockers
Behind the Library are the lockers for storing your personal belongings.
Please remember to return the key to the locker after the course for the next visitor.
Meals
Lunch is taken in the bar or at the Greenhouse.
Washing up
We kindly ask students to assist with the dishes occasionally during the course.
Chef's jacket
You will receive a chef's jacket at the beginning of the course, which you can use throughout.
At the end of the course, kindly leave the jacket on the floor in the locker room.
Mobile shop
During the course, we offer you the opportunity to buy books from a limited selection of professional literature.
Payment can be made by bank transfer or cash.
WIFI login
You can use the local WIFI network. Ask for a login at the start of the course.
Important
Safety and hygiene rules
- No glassware is allowed in the course room. However, drinks may be brought in cardboard cups from the bar.
- Peanuts are strictly prohibited throughout the premises (e.g. no Snickers or peanut butter).
- Smoking is prohibited in the buildings and areas around the factory.
- It is necessary to wear closed footwear (without heels) and long trousers. You may not enter the course room without a chef's coat or disposable jacket.
Photos during the course
Photos will be taken during the course and may be published on our Facebook and Instagram pages.
If you do not wish to appear in these photos, please let us know in advance, we fully respect your choice.
Discounts for Belgian companies
Whether you opt for a chocolate, bakery, patisserie or ice cream course, Alimento offers a discount on your registration:
From €75 for a half-day to €150 for a full day.
For whom?
All Belgian bakers, pastry chefs or chocolatiers who fall under Joint Committee 118 or 220 and have fewer than 100 employees. This discount also applies to the business manager if he/she participates together with the employee(s). The same applies to technical education teachers teaching bakery, pastry or chocolate courses.
When do you receive this discount?
You first pay the full amount to the Callebaut Chocolate Academy™. When the course is over, we will notify Alimento of your attendance. They will refund part of the total price.
What steps do I need to take?
Please let us know via email at chocolate_academy_belgium@barry-callebaut.com if you meet the conditions to benefit from the Alimento discount and we will prepare the necessary documents.
