Welcome to Our Pastry and Baking Program
As a child growing up in Switzerland, I wanted to fall into a bowl of vanilla cream or chocolate. Pastry was a pure luxury. The traditional sweets created for birthdays, Sundays, and Christmas and Easter are a celebrated and time-honored part of our Swiss culinary heritage.
For me, pastry became a mystery to be explored. During my apprenticeship, I learned why a cake rises and falls, why chocolate turns gray, and why ganache crystallizes. World-renowned chefs and champions taught me the practical, culinary building blocks of pastry design, and they instilled in me the creative discipline and professional work ethic that I carry today.
At the Notter School of Pastry Arts, we pass this knowledge and culinary experience to you. We feed your creative passion, integrating the art and science of pastry into our program, providing you with hands-on learning, small class sizes and celebrated instructors from all over the world.
Our reputation for being one of the finest continuing education pastry programs attracts top industry leaders who know cutting edge trends, theories and technology in this field. We incorporate this knowledge into all our programs so you can be at the creative forefront in your field.
Equipped with these skills, you will have the confidence and competence to adjust recipes to market trends or to the satisfaction of your customers. You will be in the driver's seat to go anywhere in the pastry arts world.
We look forward to seeing you in our classes.
Ewald Notter