FAQs Café Policies Explore Bangalore Campus
≡ Menu
×
Home FAQs Café Policies Explore Bangalore Campus

Eight Weeks Associate Program

Associate Program in Baking Science, Pastry Arts & Entrepreneurship - an intensive course across 8 weeks.

Five Weeks Eggless Program

A completely eggless professional baking and pastry course, delivered via an immersive 5 weeks program.

Short-term Classes

Our popular hands-on courses, usually held on the weekends, perfect for beginners, home-bakers and pastry lovers.

Masterclasses

Lavonne Academy invites international pastry chefs to run specialised clinics teaching advanced skills and unique techniques and styles.

Mousse, meringue, whipped cream. Wondering what the three have in common? They are all culinary foams. In the evolving world of cuisine, foams play a major role in molecular gastronomy, redefining new-age cooking and modernist kitchens. For the record, foams…
Mousse, meringue, whipped cream. Wondering what the three have in common? They are all culinary foams. In the evolving world of cuisine, foams play a major role in molecular gastronomy, redefining new-age cooking and modernist kitchens. For the record, foams…
Mousse, meringue, whipped cream. Wondering what the three have in common? They are all culinary foams. In the evolving world of cuisine, foams play a major role in molecular gastronomy, redefining new-age cooking and modernist kitchens. For the record, foams…

The Whipping Siphon: Redefining Modern Cooking

Mousse, meringue, whipped cream. Wondering what the three have in common? They are all culinary foams. In the evolving world of cuisine, foams play a major role in molecular gastronomy, redefining new-age cooking and modernist kitchens.

For the record, foams …