Become the friend who’s known for their amazing bakes.
Turn pastry into your creative and social superpower.
Workshops
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Guidance
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Community
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Perfect bakes
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Mouth-watering pics
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Workshops ✳︎ Guidance ✳︎ Community ✳︎ Perfect bakes ✳︎ Mouth-watering pics ✳︎
Tired of feeling like real pastry is out of reach?
Fantasizing about pastry school but without changing jobs
Getting lost in a sea of online recipe websites, YouTube vortexes, and useless hacks
Avoiding prep steps (separating whites and yolks, anyone?)
Making the same sad layer cake or banana bread over and over
Being too intimidated to start
Breaking a sweat just trying to follow a recipe
Watching expensive ingredients go to waste on another underwhelming cake
Being too embarrassed to post photos of your final creations
You deserve the self-confidence and social joy that come from making great desserts.
Pastry Skool offers:
Online courses: Learn pastry components from your home kitchen, then mix/match them to make final treats.
Private workshops: Bake with Pastry Skool in Paris or over Zoom, with guidance tailored to your goals.
Events: Use pastry to see, discover, and build community.
Books: Discover dessert culture, history, and connect with pastry even when you don’t want to be in the kitchen.
Learn the building blocks of French pastry, like doughs, creams, fillings, and finishes. Put them together in desserts you design, that match your tastes, the season, or your occasion!
Make pastry yours
Who’s teaching?
I’m Emily Reese, founder of Pastry Skool. I love that pastry is a cultural, creative, and social craft. It’s the most enjoyable profession and the ultimate hobby.
CAP Pâtissier and advanced training
I hold a CAP Pâtissier, France’s national pastry qualification, and multiple advanced degrees. I’ve trained at Stohrer, Paris’s oldest pâtisserie. I’ve taken advanced technical trainings at Bellouet Conseil with nationally recognized masters (including Meilleurs Ouvriers de France - Best Craftsmen in France).
Bilingual and bicultural
I’ve lived in Paris for many years and am a dual citizen of France and the USA. I’m perfectly bilingual, which has allowed me to infiltrate French pastry kitchens like a native! What excites me is that a good dough or cream isn’t tied to one recipe. Learn to make it well, and you can use it again with different fruits, flavors, and occasions in mind. Come bake with me in Paris, or learn the components with me at your own pace online.
“What a DREAM to bake with Emily. I learned so many incredible techniques and am stoked for many more pastry adventures to come.”
— Sean, pastry learnerYou deserve to bake with confidence.
We all want to show up to parties with stunning treats, impress a date with a homemade dessert, or bring something comforting to a friend!
It’s such a bummer when you put in the effort for a start-to-finish recipe and the result isn’t what you imagined, especially when you’d hoped to share it.
But once you learn to make individual French pastry components, possibilities open up. Choose the fruit, change the chocolate, dream up the decoration, and trust your choices.
That’s what I want you to get from Pastry Skool: the pleasure of making something incredible, sharing it, and knowing you can turn it into endless possibilities.