The Oldest Patisserie in Paris
Founded in 1730 by King Louis XV’s pastry chef, Nicolas Stohrer and now run by Chef Jeffrey Cagnes, it is home of the some of the best classic French pastries. In this class you will learn how to take traditional french pastries and elevate them to give them a modern edge! Chef Jeffrey brings a wealth of experience in high volume production, making classic pastries including mille feuille, religieuse, paris-brest and Baba au Rhum invented by Nicolas Stohrer himself!
- Jeffrey CagnesGuest teacher
You are working as a professional with a thorough knowledge about the process and want to improve in the field of chocolate. Since some time you work on a professional basis with chocolate and have knowledge about most of the techniques.
A highly specialised course designed for participants with a high level of chocolate skills.
Chicago, IL 60654
Stohrer, the oldest patisserie in Paris, was founded in 1730 by King Louis XV’s pastry chef, Nicolas Stohrer. Still located rue Montorgueil, this establishment has taken on mythical qualities over time. Now listed as a historical site, its lavish décor was designed by a student of Paul Baudry, who decorated the Opéra Garnier.
Century after century, this mecca for both sweet and savory delicacies, where everything is prepared in-house, has offered the best of classic French pastry. Rum babas (invented by Nicolas Stohrer himself), puits d’amour, old-fashioned religieuses, exceptional vol-au-vent...
The Dolfi family, who owns the House, is faithful to tradition and wishes to keep the spirit of Stohrer alive, relying on its incomparable legacy and the know-how of head pastry chef Jeffrey Cagnes.