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Since 1984, the ENSP has been recognized as France’s leading school in pastry arts. Almost 30 years of solid experience in transmitting best practices and skills to both prestigious chefs and students from all over the world. The school is owned by Yves THURIES and Alain DUCASSE who are the most influential chefs in the culinary world today.

-- FRENCH PASTRY CAMPUS (WINTER & SUMMER) (2 months with 224 hours practical in the laboratory + 1 month optional internship)
We offer 2 distinct levels (initiating & perfecting) to suit the needs of amateur pastry lovers, students currently in pastry school and semi-professional chefs.

-- FRENCH PASTRY ART PROGRAM (5 months with 530 hours practical in the laboratory + 2 months internship)
A highly intensive baking and pastry course for people with little or no prior experience.

-- FRENCH BAKERY ART PROGRAM (2 months with 224 hours practical in the laboratory + 1 month optional internship)
The emphasis for this group is on discovering the art of bakery.

-- MY PASTRY WEEK (1 week)
Designed for a passionate audience who are keen on "Making their Dream Come True!"
7 themes: Fundamental doughs, Choux pastry, Puff pastry, Entremets, Bread and Viennoiseries, Ice cream and sorbets, Chocolate.

6 months program in French with a strong emphasis on intensive practical work (490 hours practical in the laboratory + 8 weeks internship).
The C.A.P. is delivered by the French National Board of Education

Practical seminars given from 1 to 5 days with top chefs given either at the ENSP or on your premises.

The ENSP also proposes tailor made training programs that can be given either at Yssingeaux or elsewhere. Specific proposals will be made upon request.

A partnership program with culinary schools worldwide, allowing students to perfect their French pastry and baking skills, under the guidance of experienced international chefs.
The ENSP designs and manages international programs based on partners specific requirements leading up to the delivery of a dual diploma.

The ENSP's highly experienced and skilled chefs assist in:
- Training the trainers and professionals
- Restructuring a production site
- Elaborating and developing a range of product

At the end of our programs we deliver a certificate which is highly recognized by worldwide professionals. Our school being one of the best in the World in its field especially since the arrival of Alain Ducasse and Yves Thuries in 2007.

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Company profile

Related activities :

Agribusiness: Modified foods

Export area :

European Union

North America

Local presence :

European Union

Target countries :

African countries of the Indian Ocean



Central America

Europe outside E.U.

European Union

Near and Middle East

North Africa

North America

North Asia


Polar areas

South America

South Asia

South-east Asia

Sub-Saharan Africa

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Business France contributes to the development and success of French and foreign businesses wishing to expand abroad by supporting them throughout the lifetime of their projects, and is driven by an efficient, result-oriented working culture. > Read more


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